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.