As the days get shorter and colder, nothing is more comforting than a bowl of warm soup.

Autumn is the perfect time to start bringing more soups into your weekly meal plan. Plus the fresh produce in abundance this time of year is perfect for creamy, nourishing soups.

When I first started learning to cook I was admittedly intimidated by soups! When I look back at that I really don’t know why?

If you too are a tad intimidated by soups, let’s see if we can change that for you. Soups are some of the absolute easiest foods you can make. And the best part is you can make a big pot of soup and eat off of it all week or freeze part of it for a quick and easy back-up meal.

Another bonus, soup is a great way to add some extra hydration to your day AND soup is an excellent option when you’re trying to lose weight and eat less. So without further ado, let’s take a look at this easy and super yummy fall-inspired soup, which also happens to be a favorite in my house.

Roasted Apple Butternut Squash Soup

Serves 4-6

Ingredients

• 1 large butternut squash, cut in half lengthwise, seeds removed
• 2 large shallots, peeled and quartered
• 2 medium-large apples, peeled, cored, quartered
• 1 inch piece of ginger, peeled and cut in thirds
• 2 Tbsp olive oil
• 8 oz coconut milk
• 8 medium sage leaves
• 1/2 tsp sea salt

Directions

Step 1: Preheat oven to 400F (200C). Line a 9 x 13 baking sheet with foil. Place squash (skin side up), apples, & ginger in pan. Toss with olive oil. Seal pan with a top layer of foil.

Step 2: Bake ~30 minutes. Once apples are tender, remove from pan and set aside. Reseal and return remaining ingredients for another 20-30 minutes; until squash is soft.

Step 3: Once squash is cool enough to handle, scoop out flesh and place in a food processor or high powered blender. Add the rest of the baked ingredients plus the coconut milk, sage, and salt.

Step 4: Blend until smooth. Adjust salt if needed and modify texture if too thick by adding a splash or two of warm water.

Enjoy on it’s own with a slice of warm crusty bread & a green salad or serve it as your first course.

Give it a try and let me know what you think.