Autumn Spice Butternut Squash Soup
This is a great soup to have on a cold day!
1 large butternut squash peeled, seeded, and cut into 1” cubes
1 large sweet potato, peeled and cut into 1” cubes
1 Granny Smith apple, peeled, core removed, and cut into 1/2” cubes
2/3 stick of unsalted butter
1 large yellow onion, peeled and diced
1 cup coconut milk
1 cup coconut water
1 cup low-sodium chicken broth
1/2 teaspoon cumin (or more, to taste)
1/2 teaspoon coriander (or more, to taste)
4 cubes chicken bouillon (used instead of adding salt)
1 tbs grated fresh ginger
2 tsp Caldo Autumn Spice Hot Sauce
¼ cup Toasted Pistachio Nuts, Walnuts or Almonds
¼ cup Pomegranate
Place butter in a large stock pan and with heat on low; melt butter. Add squash, onions, apple, and sweet potato and stir until all ingredients are coated with butter. Add cumin, coriander, ginger and chicken broth, stirring every few minutes prevent sticking.
Cover pan and with heat on low sweat the vegetables until they become somewhat soft on the outside, stirring as needed. (Approximately 15 minutes).
Add most of remaining liquid including the Caldo Autumn Spice hot sauce (save the cup of coconut water for use later to thin out the soup) and cover the pan until vegetables are thoroughly cooked. If needed, add additional chicken broth and the reserved coconut water as needed (the exact amount varies according to the texture of the vegetables).
Remove from heat and using an immersion blender purée the soup until no lumps remain, adding more liquid if needed. Salt to taste.
Ladle into bowls, garnish with sour cream, toasted nuts (pistachio, almonds or walnuts are a good choice), and finish with Caldo Autumn Spice Hot Sauce sprinkled on top to taste.