Butternut Squash Soup

To say this week…ehh the last two weeks, have been busy is an understatement! I had so many recipes in the line up that I couldn’t wait to share, and then life happened and I ate cereal for dinner every night, and never saw my apartment in the daytime, waking up before the sun and getting home after it set.  When I finally had the time to whip something up I knew it had to be a classic.  Introducing my favorite butternut squash soup!  Gluten free, with the option to be dairy free, it hits all the spots!

Butternut Squash Soup:

1 butternut squash, skin removed, cut into cubes

1 sweet potato, peeled and cubed

1 small onion, diced

2 cloves garlic, smashed

Fresh thyme leaves from 6 stems

6 cups chicken broth

1 tablespoon salt

1/4 teaspoon each: cinnamon, ground ginger, nutmeg, smoked paprika

1 cup heavy cream ( Dairy Free: 1 small can coconut milk)

Prep all vegetables.  In a large soup pot over medium heat, coat the bottom of the pan with olive oil.  Add in onion, garlic, and thyme leaves.  Stir for about 3 minutes.  Add sweet potatoes and butternut squash to the pot.  Cook until veggies begin to brown.  Add in broth and bring to boil.  Add spices and cream or coconut milk.  Once veggies are fork tender, about 30 minutes,  blend using an immersion blender.  Serve with sweet and spicy pumpkin seeds and a dollop of creme fraiche!