I first have to say- I am completely at a loss of words as to how much time has flown by since I’ve last posted! So much has happened in my life (positive things!!) and I’ve been insanely busy and focusing on my work, but now I’m back on the grind of posting all things delicious and healthy.  This past month I had begun my Graduate program/Dietetic Internship, and my first rotation is clinical! It’s been an amazing experience so far and have worked with so many great people; I’m so happy to be able to stay at this rotation until Thanksgiving. 

With the fall in full swing and pumpkin spirits high, I wanted to create my own version of an Autumn soup.  This one is delicious with undertones of cinnamon, cayenne and coconut sugar made with both butternut squash and pumpkin.  It was gobbled up very quickly in my house!! Fall squash of any sorts are great sources of fiber and Vitamin A and are just so comforting as the leaves start to change and the weather becomes a bit cooler.

Autumn Spiced Crockpot Soup

What you need: Crockpot, blender

Ingredients:

1 medium butternut squash, peeled, cut, and diced into 1 inch pieces
3 heaping tbsp. pumpkin puree
1/4 cup organic coconut sugar (or can sub apple, chopped)
3/4 onion, peeled and diced
1-2 garlic cloves, peeled and diced
1 tbsp. extra virgin olive oil
1/8 tsp. of cayenne pepper
1 1/4 tsp. of cinnamon
dash of nutmeg
dash of allspice
7 cups of water + 1 bouillon cube (chicken stock-low sodium) or 7 cups of low sodium chicken stock
salt and pepper to taste

Method:

Heat the olive oil on a skillet over medium-high heat. Chop the onion and garlic and once hot, add to skillet, cooking until translucent, about 5 minutes. Then, peel, cut and dice your butternut squash and add it with the onion and garlic into the crockpot. Add the rest of ingredients to the crockpot, cover, and place on high for 4 hours (can also place on low for 8 hours). Once time is up, unplug and allow to cool for 20 minutes. Blend the soup in batches in a high speed blender. Serve warm with a nice slice of rye bread, sautéed greens and protein, or whatever fixings you’d like. Pumpkin seeds would also be a nice touch on top!