This savoury soup will warm your soul on a crisp fall day. With fragrant herbs, fresh picked apples, creamy autumn squash, and toasted nuts and seeds, this nutrient dense soup will help to boost your immunity and provide you with many other health benefits. You are definitely going to want to go back for seconds.
- 1 acorn squash
- 1 butternut squash
- 1 yellow onion
- 1 apple
- 6 cloves of garlic (I love garlic)
- 8 fresh sage leaves (extra for garnish, if desired)
- 6 thyme sprigs
- 1 can of full fat coconut milk
- 1L of vegetable broth
- 1 tbsp coconut oil
- 1 tbsp olive oil
- handful of pecans
- 1/4 cup pumpkin seeds
- salt and pepper
- Preheat over to 400F. Slice acorn and butternut squash length wise. Scrape out seeds with a spoon. Brush olive oil over the flesh of your squash. generously sprinkle with sea salt and pepper. Add 1-2 sprigs of thyme on top of each half of squash. Flesh side up, bake on a cookie sheet for approx. 1 hour or until you can easily put a fork through and the edges start to brown. Set aside.
- While the squash is baking, heat a pan on low/medium heat. Add onion rings, apples. garlic, sage, and 1 tbsp coconut oil. Sauté until onions and apple brown, stirring frequently. If burning occurs, lower heat. Set aside.
- In large pot, add vegetable broth and can of coconut oil. Once cooled, scrape out flesh of squash and add it to broth/coconut milk mixture. Add caramelized onion/apple mixture.
- Simmer mixture on medium heat for 20-30 minutes.
- With an immersion blender or counter top blender (being careful not to fill to high- I usually split it into 3 batches to blend), blend your soup until it becomes creamy and there are no chunks left.
- lightly toast pumpkin seeds and pecans on a cookie sheet (approx. 5 minutes, stirring occasionally)
- Enjoy sprinkled with pumpkin seeds and pecans, and topped with couple sage leaves.
**We cut up a few extra apples and multigrain crackers to have on the side to dip into our soup.