Favorite Fall Soup Recipe

This soup is always my Fall favorite. I know when my husband brings home butternut squash from the grocery store, that he's ready for me to make this soup.

As with most all of my soups, I'll make a broth first. If pinched for time though, I'll just use my favorite Isagenix bone broth.

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INGREDIENTS

Soup

1 butternut squash

1/2 Onion, diced

1 Carrot, diced

1 stalk Celery, diced

2 Cortland apples, diced

1 clove garlic, minced

1 tsp paprika

1/2 tsp turmeric

1/2 tsp thyme

salt and pepper to taste

broth *amount depending on how thick/thin you like your soup

1/4 cup cream or milk

Caramelized onions

butter 1 stick

2-3 sliced onions

splash apple cider vinegar

sprinkle brown sugar

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I split my butternut squash in half lengthwise and season with salt and pepper and evoo. Roast for about 30-40 minutes or until tender.

Let cool and scoop out the flesh and put aside for the soup.

Next, I will dice either a half or a whole onion, carrot and celery (I prefer to go light on the celery) and saute them on medium heat with a tbsp butter and a drizzle of evoo.

Once softened I will add my scooped out butternut squash as well as my diced apple and garlic. I'll add my herbs and spices at this point too.

I usually caramelize my onions while I'm making my soup as well.

I simply melt the butter in a saute pan and let the sliced onions cook over low heat for about twenty minutes, making sure to add the splash of apple cider vinegar at the beginning. I add in the sugar about halfway through.

Add broth to cover, bring to a light boil and then a low simmer for about 10 minutes.

I'll let cool slightly. and then use my immersion blender to create a ultra smooth consistency.

This is also when I'll add my cream or milk to give it a creamier taste and texture.

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