Nutrient Dense
Warm Autumn Butternut Soup
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 1/2 butternut squash peeled and chopped
- 1 leek white part only chopped
- 1 celery stick chopped
- 1 beet peeled and chopped
- 1 garlic clove minced
- 1 tbsp fresh ginger minced
- 1 small potato
- 1 apple chopped
- 1 tbsp turmeric
- 1 tbsp curry
- 1 tsp cinnamon
- 1 tsp cumin
- 1 bay leaf
- 1 tsp oregano
- 4 cardamon seeds
- 4 cloves
- 1 can coconut milk
- 4 cans water/vegi stock
- juice of 1 lime
- salt and freshly ground black pepper
Instructions
- In a large deep pot heat oil over medium heat for several minutes then add onion, carrots and squash and cook for 10 minutes stirring frequently.
- Then add leek, celery, beet, garlic and ginger and cook another 10 minutes then add the remaining ingredients except coconut milk, water, lime juice and fish sauce and cook another 5 minutes.
- Then add the rest of the ingredients, bring to a simmer and cook for 1 hour over medium low heat.
- Take out cardamon, cloves and bay leaf and in several batches blend ingredients until nice and smooth.
- Place back in pot and bring to boil.
- Once back on the boil, then remove from heat and cover until ready to serve.
- Serve with chopped sauteed apples and small mint leaves. I added a drizzle of walnut oil as well.
Serves 4