Oooh, hiiii! We’re all friends here, so let’s get real for a second…are you starting to feel anxious about the holidays? It is still warm & fall-like in Chicago, so as of today, it doesn’t truly feel like the holiday season is upon us. But…sadly, my appetite isn’t getting the memo. I am seeing visions of sugar plum everything & all I want is those adorable sugar cookies decorated like snow flakes, and don’t even get me started on pumpkin spice macaroons….I mean, come on!
This year, I am trying (desperately) to reign myself in and not go overboard by eating all the carbs in sight. Don’t get me wrong, there will be plenty of indulging, but my goal is to make room for some healthier options at the table this year.
This year, I am trying something new at our Thanksgiving table – soup! Traditionally, we have never served soup at our holiday table, but that doesn’t mean we can’t start now!
I saw this happy little orange soup bopping around the internet & decided to give it a spin and I am so glad I did. It is a perfect alternative for butternut squash soup, if you are looking to find a less heavy option but still want to keep that killer taste. With a hint of ginger, turmeric, thyme, and crispy apple, it’s a sure thing! Don’t believe me? See for yourself!
- ½ cup of water
- ½ white onion, chopped
- 1-2 cloves garlic, minced
- 2 medium-sized carrots, chopped
- 1 apple, chopped
- 1.5 tablespoons fresh ginger, minced
- 1 small butternut squash, peeled and chopped
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon dried thyme
- ¼ teaspoon cinnamon
- 4 cups low-sodium vegetable broth
- ½ cup unsweetened Silk Almond Milk
- ½ lemon
- 2 tablespoons pure maple syrup
- Heat your water on medium/high heat in a soup pot.
- Once hot, sauté the onions and garlic until light brown. Add in the carrots, apple and ginger & cook for about 5 minutes.
- Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper next & mix well. Cook another 5 minutes.
- Pour in the vegetable broth and Unsweetened Silk Almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
- Turn off heat and stir in the fresh lemon juice and maple syrup.
- Pour it in your blender & pureé the soup until smooth and creamy. Add in salt, pepper, & spices to taste.
- et Voila!
So, what do you think? Easier than you thought – right?! Hey, girl, I mean it when I say, we are all about thoughtful living. No one wants to spend the whole day in the kitchen, so here’s to the recipes that are delicious, healthy, and get you spending as much time with family and friends as possible!