Autumn Squash Soup

Organic Soup! Photo: Danielle @ Heart Beets

I love warm soups in the fall and winter. Fall is a time to nourish and ground yourself with hearty stews and root vegetables. It is a time to slow down and do a gentle cleanse. Start slowing down by making this cleansing soup and let me know what you think!

INGREDIENTS

½ cup low-sodium vegetable broth, or water (for sautéing)

½ sweet onion, chopped

2 cloves garlic, minced

3 medium-sized carrots, chopped

1 apple, chopped (I like gala)

1 ½ tablespoons fresh ginger, minced

1 small butternut squash, peeled and chopped

1 teaspoon sea salt

½ teaspoon turmeric

½ teaspoon thyme

¼ teaspoon cinnamon

black pepper, to taste

4 cups vegetable broth

½ cup unsweetened almond milk (or light coconut milk)

INSTRUCTIONS

In a soup pot, heat veggie broth on medium-high heat. Sauté the onion and garlic for 2-3 minutes.

Add in the carrots, apple and ginger. Cook for 5 minutes.

Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook another 5 minutes.

Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.

Pour in the almond milk cook until warm. Purée the soup until smooth and creamy.