Well folks, believe it or not we’re heading into Thanksgiving already! So, I decided to give you one of my favorite recipes for an autumn soup which embodies the best flavours of fall. As a bonus, this soup overflows with ingredients which are anti-inflammatory and support gut health! And it’s incredibly delish…triple win! Enjoy!
Curried Butternut Squash Soup
RECIPE HIGHLIGHTS:
Dairy Free and Vegan (if using coconut oil) | Gluten Free | Low Glycemic | Simple and Quick | No Added Refined Sugars
Ingredients:
Serves 12
2 cups of onions, chopped
2 tablespoons of butter or coconut oil if dairy intolerant
1 tablespoon of ground cumin
1 tablespoon of Garam Masala*
2 teaspoons of ground coriander
2 teaspoons of sea salt
6 cups of butternut squash, peeled and chopped
2 cups of sweet potatoes, peeled and coarsely chopped
2 cups of apples, peeled and coarsely chopped
6 cups of vegetable or chicken broth (ideally, homemade bone broth)
1⁄2 cup of coconut milk
Directions:
In a large stock pot, sauté the onions and butter until the onions are soft and translucent. Add the spices, squash, sweet potatoes, and apples and cook a few minutes more. Add stock and coconut milk to the mixture. Bring to a boil, then reduce heat and simmer for 30 minutes until the ingredients are soft and tender. Purée the ingredients with an immersion blender. Serve with a dollop of yogurt or swirl of coconut milk.
*Garam Masala is a blend of Indian spices. You can find this spice in health food stores, bulk food stores or Asian grocery stores.
(Recipe credit: Kathy Smart, Gluten free Chef. http://healthylivingmagazine.ca/curried-butternut-squash-soup/)