Perfect lunch or light dinner, this cleansing fall inspired soup boosts immunity, makes you feel good inside a out!
Prep Time: 15 minutes
Cook Time: 25 minutes
2-3 tablespoons avocado oil
1/2 yellow onion, chopped
1-2 cloves garlic, minced
2 medium-sized carrots, chopped
1 apple, chopped (any apple will do except fuji–those have twice the sugar!)
1 1/2 tablespoons fresh ginger, minced
1 small butternut squash, peeled and chopped
1 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
black pepper, to taste
4 cups low-sodium vegetable broth
1/2 cup unsweetened almond milk (or light coconut milk)
fresh juice from 1/2 lemon
2 tablespoons pure maple syrup
In a soup pot, heat the avocado oil on medium-high heat. Sautթ the onion and garlic for 2-3 minutes, until translucent.
Add in the carrots, apple and ginger. Sautթ for about 5 minutes.
Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook another 5 minutes, stirring occasionally.
Pour in the vegetable broth and almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
Turn off heat and stir in the fresh lemon juice and maple syrup.
Working in batches, pureթ soup in a high speed blender such as a Vitamix. Be sure to vent the top to let the hot steam escape. Alternatively, use a hand blender (immersion blender) to pureթ the soup until smooth and creamy right in the pot. This won’t work quite as well, but will do in a pinch.
Taste, and then add more salt or extra spices as needed.
Serve immediately. Garnish with fresh minced apple, hemp seeds, pumpkin seeds or chopped pecans! You might also like a drizzle of non-dairy yogurt.
Refrigerate for up to 3 days. Freezes well. Enjoy!
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