Fall Soup

Dinner, Soups

Fall Soup


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 tsp coriander
1 tbsp mild yellow curry powder (optional)
1 large fresh sprig of rosemary
1 tsp sea or Himalayan salt
1 tsp  pepper


gluten free croutons
roasted seasoned chickpeas
full fat organic cream or creme 


  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.