[ FULL RECIPE BELOW] This soup is super creamy and is a perfect way to start your Thanksgiving meal, or any Fall meal in general! I can't wait to show you all the other easy recipes I have planned in this series :)

[ CREAMY SQUASH SOUP]
4 cups cubed Butternut squash
1 green apple
1 onion
2 stalks celery (about ½ cup)
1 ½ cups diced carrots (I used 3 medium)
1 ½ cups diced sweet potato (I used 2 small)
3 cups of Vegetable Broth (I used a paste, but you could also just buy a carton)
1 cup unsweetened soymilk, or other plant milk of choice
½ tablespoon fresh rosemary
1 teaspoon dried thyme
¼ teaspoon nutmeg
Optional Drizzle: ¼ cup lite coconut milk plus 1 teaspoon apple cider vinegar
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1. In a large pot over medium-low heat, pour in a splash of water and add the onion, celery, and apple
2. Add the rosemary, thyme, and nutmeg. Stir to combine and sautee until the onions and celery are translucent
3. Toss in the butternut squash, carrot, and sweet potato and mix well
4. Add in 3 cups of vegetable broth, raise heat to high, and bring to a boil
5. Cover the pot with a lid, reduce heat to simmer, and let cook for 15-20 minutes, or until the squash is fork-tender
6. Add in 1 cup of plant milk to make the soup creamy
7. Blend the soup to a uniform texture using either an immersion blender or high speed blender of your choice
8. Optional: to make the coconut drizzle, simply combine the coconut milk and apple cider vinegar in a small blender, or whisk them together
9. Serve and Enjoy!
Notes:
* You can substitute more/less butternut squash for the carrots and sweet potato if you do not have any, but it will change the depth of flavor of the soup
* If you want to lower the sodium in this recipe, look for a low sodium broth or use half vegetable broth, half water
* If you have leftovers of this soup, it also doubles as a great salad dressing. Trust me ;)

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