Spiced Butternut Squash Soup

A little twist on a traditionally sweet fall soup! Serve with toasty bread, grilled cheese, or any other delicious buttery carbs!

Makes about 4 servings.

Prep Time: 15 minutes

Total Cook Time: 90 minutes

Ingredients:

• 1 large butternut squash

• 1 honeycrisp apple, peeled and roughly chopped

• 1 small yellow onion, roughly chopped

• 2 garlic cloves, minced, 1 Tbsp fresh ginger, grated

• 1/2 tsp marjoram

• 1 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

• 5 fresh thyme sprigs

• 1 small bunch of fresh sage, about 3-4 sprigs

• 1 box of vegetable broth, about 4 cups

• 3 Tbsp apple cider vinegar

• 1 can full fat coconut milk

Instructions:

1. Preheat your oven to 375*F.

2. Slice both ends off of the butternut squash, cut in half, and scoop out the seeds. Rub all sides of the squash with olive oil, salt and pepper. Bake for 50 minutes, or until the squash is fork tender.

3. Heat a large dutch oven to medium heat, and add about 2 Tbsp olive oil. Add apple and onion. Saute until softened, about 5 minutes.

4. Add fresh garlic and ginger, marjoram, salt, pepper, red pepper flakes, thyme sprigs, and sage. Saute until fragrant for about 30 seconds.

5. Scoop roasted butternut squash into pot, and cover with vegetable broth. Bring to a boil, and then simmer while covered for 30 minutes.

6. Take the pot off the heat, add the apple cider vinegar and coconut milk. Blend in batches to desired consistency. Enjoy!

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