Fall time in the kitchen is my absolute favorite. I love living in New York where I get to experience all four seasons, however, fall is a crisp breath of fresh air that I welcome with open arms each year. Root vegetables and squashes are found in almost every meal I serve this time of year…butternut squash is so versatile but my favorite is in this soup. I love the fact that this soup is creamy without any dairy…just vegetables that are pureed to create a delicious velvet consistency that is sure to warm you up this fall season.

4 cups cubed butternut squash

4 cups chicken or vegetable broth

2 medium carrots, diced

1 stalk celery, diced

1 onion, diced,

1 apple (I prefer gala), peeled and diced

3 springs fresh thyme

salt and pepper to taste

coconut oil

optional:

pumpkin seeds

turkey bacon

1. After preparing vegetables, heat oil in a Dutch oven over medium heat. Add carrots, celery, and onion. Season with salt and pepper and allow the mirpox to sweat out and tenderize slightly, about 10 minutes. Stir occasionally to prevent from burning.

2, Add butternut squash, apple, 2 springs of fresh thyme and chicken or vegetable broth to the Dutch Oven and bring to boil. Once the soup has come to a boil, reduce to simmer for 30-40 minutes.

3. Puree the soup in a food processor or blender until smooth (you may have to do this in batches).

4. Return back to Dutch oven and ladle into bowls. Add toasted pumpkin seeds, turkey bacon crumbles along with fresh thyme before serving.