Guest #plantPOWER Recipe Post by Kacie Phillips!
love her name, by the way
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).”
Author: Savvy Sassy Me
Recipe type: Soup
Prep time: 1 hour 30 mins
Cook time: 1 hour
Total time: 2 hours 30 mins
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!!
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!