This butternut squash soup recipe will bring out the scent and flavor of the Fall season, promising to warm your stomach and your senses.

Yields: 3-4 adult servings.

Ingredients:

3 strips of bacon (or 1 tbsp of coconut oil)

3 cups of chopped butternut squash

1 medium sized apple, chopped

1 large carrot, chopped

1 stalk of celery, chopped

1/4 tsp salt

1/4 tsp black pepper

1/8 tsp tumeric

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp ground sage

1/4 tsp paprika

1/4 tsp ground cumin

1/2 tsp dried thyme

1/4 tsp ground cinnamon

32oz unflavored unsweetened almond milk

Directions:

In a large pot over medium heat, cook the bacon until crispy (or heat coconut oil until melted).

Remove bacon and sit aside.

Add the butternut squash, apple, celery, and carrot to the pot. Stir well to evenly distribute the oil over the ingredients.

Add all spices to the pot and stir well.

Cover and allow to cook until the ingredients are soft (about 10-15 minutes), while stirring every few minutes to ensure no ingredients overcook or burn.

Remove all of the ingredients from the pot and blend in a large processor until smooth throughout.

Add the almond milk to the pot and stir well, scraping the bottom to loosen any herbs that may have adhered to the pot.

Add the processed ingredients back to the pot and stir well to mix with the almond milk.

Allow the soup to come to a boil, uncovered.

Enjoy with crumbled bacon (cooked in step one above) on top or lightly top with ground cinnamon or apple slices. The soup pairs very well with your favorite chips, such as sweet potato chips.