Alright, so naturally… I love to cook. With my injury, I have had a lot more time on my hands thanks to limited exercise. I told myself that I would use this time to focus on nutrition. Considering that health and well-being entails so much more than mere exercise, I am focusing my efforts on how I fuel my body and soul. And boy oh boy, I am enjoying the food involved.
I like to eat.
I really, really, really like to eat. So I guess it’s only fitting that I enjoy cooking! You know what I could do without? Cutting veggies and doing dishes.
To future boyfriend/husband: I will be more than happy to cook for you, but I will delegate cutting veggies & doing dishes to YOU. #kthanks
— Kacie Phillips (@kacie_phillips) September 26, 2012
That’s my view on this subject, in a nutshell. Now, on to finding the perfect taker! 
But, I digress. Let’s talk Cinnamon Butternut, Sweet Potato, and Apple Soup.
Talk about OM NOM NOM. This was so fantastic. It’s a sweet and savory fall flavor that allows for the perfect autumn meal. And not to mention, it makes A LOT of soup.
As is often the case, I very “roughly” used a recipe I found online. I don’t even bother with recipes because I change them up so much that I end up creating a version all my own. It’s actually become comical. But, I wouldn’t have it any other way. I love “creating” and cooking really gets the creative juices flowing!
A sweet and savory fall soup, with a hint of delectable spice.
Ingredients
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1 butternut squash, peeled and cut into pieces
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3 sweet potatoes, peeled and cut into pieces
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3 medium apples, peeled and cut into pieces
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1 cup white onion, finely chopped
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5 cups of vegetable broth
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¾ cup coconut milk (I used Silk Pure Coconut)
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1- 2 tbsp olive oil
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2- 4 tsp ground cinnamon
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½ tsp nutmeg
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1 tbsp Truvia ( 3 packets of your preference of sweetener)
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2 tbsp coconut oil (optional)
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2 cloves of garlic, minced
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Salt and pepper to taste
Directions
- Peel and cut all vegetables.
- 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.
- Add onion and cook for about 15 minutes, as the onions begin to turn translucent.
- Add 1 tsp cinnamon and ½ tsp nutmeg, stiring and cooking for 30 seconds.
- Add squash, sweet potatoes, apples, and broth.
- Add enough water to cover the veggies by 1 inch.
- Bring the mixture to a boil, reduce to low heat, cover and simmer for 30-40 minutes.
- Remove approximately 1/2 – 1 cup of broth (optional: it depends on how much vegetables you have).
- Let cool for 15-20 minutes.
- Stir in the coconut milk.
- Add salt, pepper, garlic, coconut oil, and more cinnamon/nutmeg to taste.
- Puree using a hand mixer, immersion blender, or standard blender.
Tips
- 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.
Note: This makes approximately 12-15 cups. It can be frozen.
Speaking of LEFTOVERS, this made for the perfect lunch the next day as well. On the side? A spinach salad with avocado, cucumber, apple, and sunflower seeds PLUS a glass of hot cinnamon apple spice tea with a tsp of honey. I might be a bit apple obsessed right now?
Enjoy!
xoxo Savvy Sassy Me
