Autumn is a time of hearty foods such as pumpkin pies, stews, and heavy breads. Our systems can get overwhelmed with the indulgence of it all. This soup is a great meal to take a break from those heavy foods while still enjoying an Autumn themed meal. It is cleansing and boosts immunity to prep you for when those bugs make their rounds this winter. Add some quinoa or rice to bulk up this soup and make it a nice family dinner!
- 4 Cups of Vegetable Broth
- 2 teaspoons of Minced Garlic
- 1 Apple, peeled, chopped
- 1 Butternut Squash, peeled, chopped
- Carrots, peeled and chopped (about 1 cup)
- 1/2 teaspoon Salt
- 1/4 teaspoon Turmeric
- 1/2 Cup of Light Brown Sugar
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Pumpkin Spice
- 1 teaspoon of Coconut Oil
- 1/2 Cup Coconut or Almond Milk
- 2 Tablespoons Maple Syrup
- Garnish with fresh greens
- Salt and Pepper to taste
Peel your vegetables and apple. Remove the seeds from your squash and apple. Chop everything into quarter sized chunks, put your apple aside for later. Fill pot with water and place in squash and carrots. Bring your pot to a rolling boil and let your vegetables boil for 20 minutes. After 20 minutes drain your vegetables from your water and put aside.
In a crock pot, add your vegetable broth, garlic, carrots, apple, squash, salt, turmeric, brown sugar, cinnamon, coconut oil, and pumpkin spice. Put crock pot on high and let cook for 1 hour.
Take everything in your crock pot and place it into a food processor, or a blender, and puree until smooth. Place your soup back into your crock pot and let steep on high for an additional 2 hours until creamy.
After your soup has cooked, add the milk and maple syrup. Whisk well.
Add garnish, salt, and pepper to taste.