In the spirit of autumn I’d like to share with you a personal recipe that always keeps me warm on a crisp fall day! Feel free to tweak the recipe to your liking, this is just how I make it.
*This soup is Vegan and Gluten Free
Orange-You-Glad It’s Autumn (Butternut Squash) Soup
3 cups water
2 cups coconut milk
1 large butternut squash, peeled, cut into 2-inch chunks
3/4 cup chopped carrots
1 cup chopped leek
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons ghee
2 teaspoons bragg liquid aminos
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cumin seed
pinch of rosemary
1/2 teaspoon organic maple syrup
pinch of cinnamon
Place the peeled and cut butternut squash into a big pot with the water. bring the water to a boil over the stove and cover the pot (this will steam the butternut squash). Steam for about 15 minutes, or until the squash is fork-tender. Transfer the squash to another bowl on the side.
Put the leek, ginger, carrots, cumin seed, and ghee in the pot of hot steam water on the stove. Cover and let simmer for about 15 minutes.
Put the butternut squash and the leek/carrot mixture in a food processor or blender. (You may have to do this in batches.) Process until smooth, stopping occasionally to scrape down the work bowl.
Transfer the blended mixture back to the pot on the stove. Add coconut milk and the remaining ingredients. Bring to a simmer.
Soup Serving Options:
(choose one of these options)
Pour soup over white basmati rice
top with a handful of roasted (unsalted) pumpkin seeds
Add white meat chicken for those meat eaters/or avocado and nutritional yeast for the vegans out there!