Sweet Fall Soup: Warming, Nutritious, Satisfying!

Image Courtesy of Brent Hofacker

I look forward to fall all year long. Maybe it's the crisp, cool air that suddenly comes upon us like someone flipped a switch. Maybe it's the bright, vibrant colors that illuminate the trees around me. Maybe it's the smells of firewood and fallen leaves. I think what I love most about fall, though, is the fruits and vegetables that begin to crop up in the garden and on the store shelves. Pomegranates, pumpkins, butternut squash and sweet potatoes!

I love to make butternut squash soup in the fall because it's easy, satisfying, and delicious. One bowl fills me up for several hours! I also love sweet potatoes; I usually eat them with butter, coconut oil, cinnamon and a little real salt. I hadn't thought of combining the two until now, and let me tell you, you're going to want to write this down.

VitaClay makes this soup in about an hour, and it will keep for at least a week in the fridge. Make this taste of fall today! you won't regret it!

Ingredients for Sweet Fall Soup:

• 3 c Butternut squash, cubed
• 1 large Sweet potato, peeled & cubed
• 1 Onion
• 4 c Broth
• ¼ c Butter
• 2 c Half & half or full-fat coconut milk
• ½ t ground Cumin
• 4-5 dashes of Saigon cinnamon, more for garnish
• 2 T Coconut shreds, and more for garnish
• A dollop of sour cream or Greek yogurt, for garnish

Directions for Sweet Fall Soup:

1. Add all ingredients except garnish to VitaClay pot, liquids first; stir
2. Set to "stew" or "slow" for 1 hour
3. Using a hand-immersion blender, blend all ingredients until smooth (add more broth for a thinner consistency)
4. Serve with a sprinkle of cinnamon and a dollop of sour cream or Greek yogurt