The Fall season brings with it a lot of great things, but perhaps nothing as great as nice as those comfort food recipes to ease into winter. Being a food company, we’re always looking for ways to offer new ways to enjoy our products, and thanks to our amazing fans we’re never short on new ideas. Check out one of the latest fan recipes from an awesome blogger that brings some Silk PureAlmond in from the cold:
Photo and recipe courtesy of SavvySassyMe.com
Author: Savvy Sassy Me
Recipe type: Soup
Prep time: 1 hour 30 mins
Cook time: 1 hour
Total time: 2 hours 30 mins
Serves: 12-15
A sweet and savory fall soup, with a hint of delectable spice.
Ingredients
1 butternut squash, peeled and cut into pieces
3 sweet potatoes, peeled and cut into pieces
3 medium apples, peeled and cut into pieces
1 cup white onion, finely chopped
5 cups of vegetable broth
¾ cup coconut milk (I used Silk Pure Coconut)
1-2 tbsp olive oil
2-4 tsp ground cinnamon
½ tsp nutmeg
1 tbsp Truvia (3 packets of your preference of sweetener)
2 tbsp coconut oil (optional)
2 cloves of garlic, minced
Salt and pepper to taste
Instructions
1. Peel and cut all vegetables.
2. Pour olive into in large pot (I had to use both a 5-quart and 4-quart pot because it makes so much) and place on medium heat.
3. Add onion and cook for about 15 minutes, as the onions begin to turn translucent.
4. Add 1 tsp cinnamon and ½ tsp nutmeg, stiring and cooking for 30 seconds.
5. Add squash, sweet potatoes, apples, and broth.
6. Add enough water to cover the veggies by 1 inch.
7. Bring the mixture to a boil, reduce to low heat, cover and simmer for 30-40 minutes.
8. Remove approximately ½ – 1 cup of broth (optional: it depends on how much vegetables you have).
9. Let cool for 15-20 minutes.
10. Stir in the coconut milk.
11. Add salt, pepper, garlic, coconut oil, and more cinnamon/nutmeg to taste.
12. Puree using a hand mixer, immersion blender, or standard blender.
Notes
Makes approximately 12-15 cups. Can easily be frozen. Note that the amounts vary depending on the size and quantity of vegetables. Just keep a watchful eye and you can’t go wrong. Trust your instinct; you aren’t going to “mess it up” but having too much/too little of anything–it’ll just affect the thickness of the soup. Remember to add spices TO TASTE. Everybody likes a different amount. I for instance, LOVE CINNAMON. So, I use a lot.
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