Fall Soup
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
    Toppings (optional)
    gluten free croutons
    roasted seasoned chickpeas
    full fat organic cream or crème
    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.