Winter Squash Soup

A deliciously warming soup packed with garlic, spices and vitamin C to boost your immune system in the winter months.

1 Butternut Squash
1 Acorn Squash
2 Apples, peeled
2″ piece fresh Ginger
4 cloves Garlic
1 large Carrot, peeled
1 large Potato
5 Tbsp. Coconut Oil, divided
1 tsp. Sage
1/2 tsp. Tumeric
1/2 tsp. Cinnamon
1/2 tsp. Cardamom
1/2 tsp. Cloves
Salt and Pepper
4-6 cups Chicken Broth

20150107_1237381. Preheat oven to 400°F. Cut squashes in half lengthwise, and scoop out guts and seeds. Coat with coconut oil, and place cut side up on a parchment-lined baking sheet. Sprinkle with salt and pepper.

2. Dice apple, ginger and garlic. Place them in a medium bowl and toss with 2 tablespoons oil and spices, then spoon into squash cavities.

3. Chop potato and carrot into 1″ pieces. Toss with another tablespoon of oil in the bowl used for squash filling to coat with remaining spices. Spread on a parchment lined baking sheet and sprinkle with salt and pepper.

4. Roast both pans for 40-60 minutes, stirring occasionally, until all vegetables are tender when pierced with a fork.

5. Using a blender or food processor, purée all ingredients with broth until smooth.

Note: If you are like me, I know that you are one of those who serve one portion after another, and in that case I think it is convenient to recommend something that has been working very well for me. 2 months ago I was researching the best phentermine alternatives that existed, so I tried the best one I found and the results are incredible. Now I can taste a delicious soup and be completely satisfied with the first course!

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