Fall Soup

Lunch

Ingredients

2 tbsp. ghee or coconut oil

1 large onion, chopped

2 large carrots, chopped

3 cloves garlic, finely chopped

1 stock celery, chopped

1 butternut squash, washed, peeled, de-seeded and cut into small cubes

6 cups gluten free vegetable or chicken stock (choose low sodium or use homemade)

1/2 tsp. true cinnamon

1/2 coriander

1 tbsp. mild yellow curry powder (optional)

1 large fresh sprig of rosemary

1 tsp. sea or Himalayan salt

1 tsp. pepper

Toppings

gluten free croutons

roasted seasoned chickpeas

full fat organic cream or creme

Directions

1. In a large pot, heat oil and sauté the garlic and onion until soft.

2. Add carrots, squash, spices, stock of choice and rosemary sprig. Bring to a light boil and simmer with a lid covered until the vegetables are fork tender. 

3. Turn off heat and take out the rosemary sprig. Let cool.

4. Blend with an immersion blender or poor soup into a high speed blender or food processor and blend until smooth. 

5. Once soup is smooth, it is ready to eat or store for later. You can store it in freezer/fridge safe glassware.

6. Enjoy any topping but we like to add some gluten free croutons and a drizzle of olive oil.

Serves 4

Nutritional

Per serving: 2.2 g protein; 206 calories; 7.8 g fat; 32.2 g carbs; 15.7 g sugar.