This Warm Butternut Squash Soup is All You Need

Making a butternut squash soup is a great way to spend an autumn afternoon. This soup will keep you warm and healthy this season.

Ingredients:

• 1 3-4 lb butternut squash, peeled, seeded and diced
• 4 cloves garlic, peeled and minced
• 1 sprig fresh sage
• 2 cups vegetable stock
• 1/2 teaspoon salt
• 1 white onion, peeled and roughly chopped
• 1/8 teaspoon cayenne
• 1 carrot, peeled and chopped
• 1/2 canned unsweetened coconut milk
• 1/4 teaspoon freshly ground black pepper
• 1 apple, cored and chopped
• pinch of nutmeg and ground cinnamon

Instructions:

1. Get a large stockpot to cook the butternut squash soup in.
2. Fill it with the butternut squash, vegetable stock, cinnamon, sage, apple, onion, cayenne, onion, pepper, salt, carrot, garlic, and nutmeg.
3. Mix them all well together.
4. Set the heat to medium-high and wait for the mixture to start simmering.
5. Once it does, add the lid to the stockpot and lower the heat. Let it simmer for 20 to 30 minutes, the vegetables should be soft at the end.
6. When the time is up, take the sage out of the mix. Then, add the coconut milk.
7. Now, transfer the mixture to a blender or a food processor. Pulse until you get a creamy consistency.
8. If you need, add more cayenne, salt, and pepper.