Butternut Squash Apple Soup

And the fall recipes are in full swing…

1 butternut squash, halved and seeded

1 apple, cored and chopped

1 cup chopped carrot

2 celery ribs, chopped

3 cups vegetable broth

1/2 cup yellow onion, chopped

1/2 cup red onion, chopped

1/2 cup water

1/2 cup coconut milk

2 tbsp olive oil

1/2 tsp sea salt

Dash black pepper

• Preheat oven to 400 degrees
• Place squash halves, face up and roast for 20 minutes
• Meanwhile, in a large saucepan, cook butter oven medium heat until melted
• Add carrots, onions and celery and cook for an additional 5 minutes
• When squash is done, peel and chop then add to vegetables in saucepan along with apples, water and vegetable broth
• Bring to a boil, then reduce to low/medium heat and simmer, covered, for 30 minutes
• After 30 minutes, add soup to blender and pulse until thick and creamy
• Return to saucepan, add coconut milk and cook for 5 more minutes on medium heat

Broccoli & Carrot Cheddar Soup

I used to be obsessed with the broccoli cheddar soup from Panera- until I found out a teen tiny cup of it was filed with 1500 mg of sodium! Gross.  So a year ago, I started making my own but used chicken broth and it was delicious.  This was my first time making it with veggie broth but it was just as yummy!

4 cups chopped broccoli

1 cup shredded carrot

3 cups vegetable broth

2 cups shredded cheddar cheese

2 cups coconut milk

3/4 cup onion, chopped

1/4 cup whole wheat flour

4 tbsp butter

1/4 tsp sea salt

1/4 tsp black pepper

• In a large saucepan, melt butter over medium heat and add onions when melted
• Cook for 5 minutes occasionally stir, then add in flour and cook for 3 more minutes
• Whisk in coconut milk, then add vegetable broth, salt and pepper and bring to a boil
• Once boiling, reduce to low/medium heat and simmer for 20 minutes
• After 20 minutes,  add broccoli and carrots to mix and simmer for another 20 minutes
• Then, bring heat to medium, add cheese and cook for additional 5 minutes until fully blended