Post by @jassmeredith

CREAMY BUTTERNUT SQUASH SOUP 🍂🕯️ Welcome to my October soup series! As a nutritionist, I’m sharing nutrient-dense soup recipes all month long that help keep your body nourished while bringing in more warming foods as the weather gets colder. This creamy butternut squash soup is slightly sweet, so creamy and one of my favourite fall meals. Butternut squash is a great source of fibre and beta-carotene, and the coconut milk gives it the best creamy texture. Ingredients 1 large butternut squash, peeled and cubed 2 large carrots, chopped 1 yellow onion, quartered 4 garlic cloves 2 tbsp olive oil 1 tsp sea salt 1/2 tsp black pepper 1/2 tsp cinnamon 1/4 tsp nutmeg 2 cups chicken or vegetable broth 1 cup full-fat coconut milk 1 tbsp maple syrup Instructions Preheat your oven to 400°F. Add the butternut squash, carrots, onion and garlic to a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35 to 40 minutes until everything is soft and caramelized. Add the roasted vegetables to a blender with the broth, coconut milk, cinnamon, nutmeg and maple syrup. Blend until completely smooth and creamy. Add more broth if you prefer a thinner consistency and adjust the salt to taste. Save this creamy butternut squash soup for your fall meal rotation 🍂 #soupseason #healthysoup #souprecipe #healthyrecipe #wholefoods