General Health Soup #6

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

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