Monday, November 11, 2013

Fall Soup

Do you serve Thanksgiving dinner in courses?  Do you include a soup?  We don't usually but I thought I'd throw this recipe out there.  It's super easy and super yummy.  I was inspired by my friend Kindra's latest creation.  Please check it out at Bon Appetit Paleo along with the rest of her delicious posts.

Photo: The Gracious Pantry
Into a crockpot I threw:

1 butternut squash, peeled and cut into chunks (I cheated and bought it already cut up. Some days are like that.)
3 - 4 small, organic carrots
1/2 onion, cut into chunks
1 large sweet potato, peeled and cut into chunks
1 cup water
1 can coconut milk
1" ginger, peeled, roughly chopped
4 cloves garlic
1 bay leaf
sea salt
1T cumin

Cover and set on low for about 10 hours.  When ready to eat, remove the bay leaf and use an immersion blender to blend ingredients.  Add more coconut milk, if needed, to get the consistency you desire.  No immersion blender?  Blend in batches with your blender or food processor.

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