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/)

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