What a perfect little soup for the Fall season. Here in Florida, though, we don’t get to truly experience what fall is about. Growing up in New Jersey, this was one of my favorite time of year as Halloween was approaching  and the leaves starting turning colors and falling. What child didn’t love jumping into a freshly rakes pile of leaves?!

This soup is rather simple to make yet will give you the perfect sweet taste of squash with the savory herbs.

Ingredients:

1 squash- butternut or acorn would work

1 tsp fresh parsley

1 tsp thyme

1 tsp sage

2 tsp turmeric

1/2 tsp garlic powder

Salt to taste

1/2 tsp lemon juice

Almond milk

Topping:

2 shallots, sliced thin

2 tbsp oil ( I used organic coconut oil)

1/4 tsp salt

What To Do:

1.Preheat oven to 400F

2. Cut squash in two and remove seeds.

3. Roast for roughly one hour in the oven until soft on the inside.

4. Let cool, remove skin and place in food processor.

5. Add spices and salt and blend. Add the milk slowly to get the proper consistency.

6. For the topping, fry the shallot in a pan with oil and salt. Saute for about 15 minutes or until they begin to brown. Once they are browned, clump them on top of the soup.

Then, you enjoy!