Classic Butternut Squash Soup

It's almost Thanksgiving, and I finally gave in and wore my winter coat for the first time this year. It's getting cold! In my opinion this time of year just wouldn't be complete without butternut squash soup. There is something so comforting and familiar about this traditional recipe. It's incredibly healthy, and easier to make than you would think. Making it a perfect dish to bring to family Thanksgiving dinner!

According to Ayurveda, the traditional holistic health and wellness practice from India, this time of year marks the beginning of the season associated with the Vata Dosha. Ayurvedic philosophies emphasize the importance of eating seasonally. There are three seasons; Kapha (Spring), Pitta (Summer and early Fall), and Vata (late Fall and Winter). According to Ayurveda our dietary needs change with the seasons, because our bodies have to acclimate to different climates. During the late Fall and Winter the weather is cold and arid, therefore are bodies benefit from warm and moist foods such as soups, cooked vegetables, and hot drinks. Ever noticed that you naturally crave these foods on chilly days? It's because your body is trying to find balance with your environment. So listen to your body, it might just be saying it wants some of this soup!

Ingredients:

(makes 5 to 6 servings)

1 large butternut squash

1 large apple

1/2 of a sweet onion

1 small clove of garlic

2 tbsp coconut oil

6 cups vegetable broth

Chop the top and the bottom off of the butternut squash so that it can stand upright.

Remove the skin with a vegetable peeler.

Cut in half and remove seeds (save for baking!)

Chop squash into about 1 inch chunks and set aside.

Core and chop apple and set aside.

Mince garlic.

In a large pot combine garlic and coconut oil and simmer on low heat.

Chop onion and add to pot.

Stir so that coconut oil is evenly distributed and continue to simmer until onion is tender.

Add butternut squash chunks and apple to the pot.

Add vegetable broth and cook on high heat.

When soup is almost boiling reduce to low heat and allow soup to simmer for about 20 minutes.

Transfer soup to a blender and puree until smooth (it might take two batches depending on how big your blender is).

Serve warm with rosemary garlic croutons.

Enjoy!

Rosemary Garlic Croutons

2 slices of whole grain bread (I always use Ezekiel sprouted grain bread)

4 tbsp olive oil

2 small cloves of garlic

a few sprigs of rosemary

Preheat oven to 400 degrees.

Mince garlic.

In a pan lightly sautee garlic with olive oil.

Cut pieces of bread into crouton sized pieces.

Place on lightly oiled baking sheet.

Drizzle olive oil and garlic evenly over bread.

Gently tear rosemary leaves from stems.

Sprinkle evenly over bread.

Place bread in oven and bake for about 10 minutes.

Serve over homemade soup.

Enjoy!