#PP Cinnamon, Butternut, Sweet Potato, & Apple Soup by Kacie Phillips

October 3, 2012 -
6 comments, add yours

Guest #plantPOWER Recipe Post by Kacie Phillips!
love her name, by the way Winking smile


Bio: “Who says a college student can’t eat clean, train mean, and save green?!
I am a 19-year-old marketing & management student at Texas Tech University.
I am a self-proclaimed fitness junkie and a heath food nut!
I am savvy and sassy, with a large dose of sarcasm.
I am currently studying hard, working hard, and trying to live my life to the fullest
(while training mean and eating clean).”

Cinnamon Butternut, Sweet Potato, and Apple Soup

Author: Savvy Sassy Me

Recipe type: Soup

Prep time:  1 hour 30 mins

Cook time:  1 hour

Total time:  2 hours 30 mins

Serves: 12-15

A sweet and savory fall soup, with a hint of delectable spice.


▪ 1 butternut squash, peeled and cut into pieces

▪ 3 sweet potatoes, peeled and cut into pieces

▪ 3 medium apples, peeled and cut into pieces

▪ 1 cup white onion, finely chopped

▪ 5 cups of vegetable broth

▪ ¾ cup coconut milk (I used Silk Pure Coconut)

▪ 1-2 tbsp olive oil

▪ 2-4 tsp ground cinnamon

▪ ½ tsp nutmeg

▪ 1 tbsp Truvia (3 packets of your preference of sweetener)

▪ 2 tbsp coconut oil (optional)

▪ 2 cloves of garlic, minced

▪ Salt and pepper to taste


1. Peel and cut all vegetables.

2. Pour olive into in large pot
(I had to use both a 5-quart and 4-quart pot because it makes so much)
and place on medium heat.

3. Add onion and cook for about 15 minutes, as the onions begin to turn translucent.

4. Add 1 tsp cinnamon and ½ tsp nutmeg, stirring and cooking for 30 seconds.

5. Add squash, sweet potatoes, apples, and broth.

6. Add enough water to cover the veggies by 1 inch.

7. Bring the mixture to a boil, reduce to low heat, cover and simmer for 30-40 minutes.

8. Remove approximately ½ – 1 cup of broth (optional: it depends on how much vegetables you have).

9. Let cool for 15-20 minutes.

10. Stir in the coconut milk.

11. Add salt, pepper, garlic, coconut oil, and more cinnamon/nutmeg to taste.

12. Puree using a hand mixer, immersion blender, or standard blender.


Makes approximately 12-15 cups. Can easily be frozen.
Note that the amounts vary depending on the size and quantity of vegetables.
Just keep a watchful eye and you can’t go wrong.
Trust your instinct; you aren’t going to “mess it up” but having too much/too little of anything–
it’ll just affect the thickness of the soup.
Remember to add spices TO TASTE.
Everybody likes a different amount. I for instance, LOVE CINNAMON. So, I use a lot!

SavvySassyMe.Com Blogger (Twitter: @kacie_phillips)
Social Media Student Coordinator, Rawls College of Business
Bachelor of Business Administration – Marketing & Management, Texas Tech University

Thanks so much Kacie!!Winking smile
I will be making this!!

Also; Throwback Recipe for ORANGE THEME
Gingerbread & Pumpkin POWEROATS

Can’t wait to see your ORANGE #plantPOWER!


Check out HEATHER‘s ORANGE post today too!


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