All I want on a chilly autumn night is a giant bowl packed with warming spices and flavors.
This sweet potato apple butternut soup has a subtle sweetness which makes it it’s own. It’s creamy and hearty while having a great tangy-ness from the ginger and nutritional yeast.
Plus, I made the whole thing in my blender! The blender I have has a ‘soup’ setting and it heats the soup as it blends. After it’s done, I just pour it straight into my bowl. If you have a different blender, you can just heat the mixture up on the stove top after blending everything for 6 minutes.
I like to make a big batch of this soup so that I have an easy go to lunch or dinner throughout the week (with slight variations). One day I’ll have it over a bed of quinoa and the next I’ll add some bacon bits and cheddar cheese. It keeps for more than a week, so don’t be afraid to make to much!
Serves: serves 2
- 1 huge apple (or 2 small ones)
- 1 medium sweet potato (steamed & skin removed)
- ½ cup butternut squash (steamed)
- 1 can of light coconut milk
- ¼ red onion
- ½ tsp coriander
- ½ tsp ground nutmeg
- 2 tbsp nutritional yeast
- 1 tsp fresh grated ginger
- ¼ tsp red pepper flakes
- collagen powder (optional)
- Sauted green beans
- 'everything but the bagel' and 'chili lime' seasoning seasoning (from trader joes)
- Blend all of the soup ingredients for 6 minutes (or use soup mode on a vitamix ). If it still needs to be warmer, heat it on the stovetop for 5-10 minutes.
- Top with sauted green beans, radishes, feta and seasoning.