(A Healthy Vegan/Veg Friendly Recipe)

Can you describe the perfect autumn afternoon? For me, I’m definitely hiking with my dog Lady and a few good friends. We stop to enjoy the views, climb a tree or two, and take plenty of photos.  We eat the kind of soul nourishing food you crave. The kind that’s seasonal and savory yet sweet, with a subtle spice that warms you from the tips of your toes before it lights up your heart and the familiar flavors leave a giant smile of your face. 

We cheers over a crisp glass of Sancerre savoring every second of where we are right now in this very moment. We breathe in the cool fresh air feeling completely content in this local cafe at the bottom of a mountain we just climbed together. 

Today’s recipe is inspired by my favorite fall cafe haunt in Topanga Canyon. Their silky butternut squash soup is infused with fennel and served along an upscale grilled cheese on brioche with Arugula. I’ve taken this dreamy sweet, spicy, and herbaceous flavor combo to create a healthy take on this awesome harvest soup.

I absolutely recommend sharing this ultimate comfort food recipe with close friends. Simply serve it with love alongside a epic sourdough boule or a classic grilled cheese made just the way you like it.

ingredients

• 1 small butternut squash (3 to 4 cups cubed)

• EVOO

• 1 Honeycrisp apple

• 1 fennel bulb

• 1/2 yellow onion

• 3 - 4 garlic cloves minced

• Pumpkin pie spice

• Cumin

• Fresh ginger chopped

• Fresh sage chopped

• Fresh rosemary stemmed + chopped

• 2 cups veggie or bone broth

• 1 can full fat coconut milk

• Himalayan or Sea Salt

• Local, raw unfiltered, organic, or biodynamic honey or maple syrup

• Roasted pumpkin seeds, pistachios, or walnuts and Red pepper flake infused chili oil for garnish

Directions

1. Toss the butternut squash in EVOO, S+ P ,pumpkin pie spice, + cumin. Drizzle with honey + roast for 20 minutes on a parchment paper lined sheet pan @ 400.

2. Sauté the apples, fennel + onion in EVOO or coconut oil.

3. When onions begin to melt add garlic, ginger, sage + rosemary, S + P and saute until fragrant.

4. Blend herb spiced apple, fennel + onions and roasted butternut squash with broth + coconut milk. Season with salt and pepper to taste.

5. Garnish with chili oil, pumpkin seeds, + coconut cream.