Monday, November 4, 2013

Autumn Soup

Autumn Soup
Ingredients
  • 2 small butternut squash (or 1 large), peeled and chopped
  • 6 medium carrots, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups stock (vegetable or chicken broth is fine. I used leftover homemade chicken stock from this recipe), can always add more for a thinner soup
  • 1 tbs coconut oil
  • 1 onion, roughly chopped
  • 4 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 serrano pepper, chopped
  • 2 tsp ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Bacon, cooked and crumbled (optional)
Instructions
  1. Stab butternut squash with a fork in several places and then microwave for 5-7 minutes or until you can easily peel and chop the squash.
  2. Heat oil in a saucepan on medium heat. Add onions and pinch of salt.
  3. Once the onions turn soft and translucent, add serrano pepper ginger and garlic. After a couple minutes add the spices and let them bloom.
  4. Add the stock, butternut squash, carrots and sweet potatoes.
  5. Cook covered for 30-40 minutes or until the veggies are soft.
  6. Puree with an immersion blender or in batches in a food processor.
  7. Serve with crumbled bacon (optional, but delicious) to make a more protein-packed meal.
Notes
You can adjust the amount of stock/broth to your liking. I like this soup nice and thick, so I only used 4 cups of broth.