Compliments of Spice Sanctuary this recipe is for the quintessential fall soup!

If you don't have butternut, use any fall squash.

Gluten Free, Dairy Free

Serves 2


2 cups     Organic butternut squash cut into 1” cubes

1  tsp       Spice Sanctuary Cumin Seeds

1/2 tsp     Spice Sanctuary Nigella Seeds

1 Tbsp     Grapeseed or olive oil

2 Tbsp     Coconut Oil

1              Organic apple, diced with skin on

8              Spice Sanctuary Cloves

1 tsp        Spice Sanctuary True Cinnamon

1/2 tsp     Spice Sanctuary Coorg Bold Cardamom, ground

1/4 tsp     Spice Sanctuary Nutmeg Ground

1/2 cup    Coconut Milk

1 cup       Water or stock


1. Pre heat the oven at 400F. In a bowl, coat the squash with the red chili, cumin seeds and nigella seeds before adding in the oil and mixing well. Roast in the oven, turning halfway for about 30 minutes until cooked.

2. Meanwhile, heat the coconut oil in a pan and add in the cloves. Allow the cloves to release their oils for a couple of minutes before adding in the apple and remaining spices. Mix in well and cook on a medium heat for a few minutes, stirring regularly until the apple begin to soften. Set aside.

3. Transfer the cooked squash, apple and syrup from the apple into a blender. Add the coconut milk and water or stock and blend until smooth. Pour back into a saucepan and heat up before serving.

Copyright 2014, Spice Sanctuary Inc