Wednesday, December 5, 2012

Autumn Spice Soup

This creamy soup screams Autumn! It's loaded with all your delicious favorites of the season-- apples, sweet potatoes, & squash. And is also a super healthy, yet incredibly flavorful and filling soup. It has such a smooth texture with hints of sweetness & spice, it is the perfect soothing recipe to share with your loved ones. I enjoyed topping it with roasted seeds & some chili flakes to add a little heat. 

Autumn Spice Soup: (serves 4-5)
1 large yam (2 cups puree), roasted 
2 cups (puree) squash or pumpkin, roasted
1/2 cup unsweetened applesauce
1 onion, diced
2 garlic clove, fresh (minced) or roasted
1 celery stock, chopped
2 carrots, chopped
3 cups of water 
1 vegetable bouillon cube 
1/4 tsp cinnamon
1/8 tsp ginger or use fresh
1/2 tsp salt 
1/4 tsp pepper
chili flakes
roasted pumpkin seeds


First, roast your pumpkin/ squash & yam (if using fresh, as canned works also). Turn your oven on to 350F, poke holes in the yam & cut the squash/pumpkin into large pieces, sprinkle some olive or coconut oil over the vegetables, & let roast for 45 minutes or until soft. Remove skin, puree in blender or food processor separately-- measuring the amount you need.

Next take a large pot & place over medium heat with some oil & toss in onions, celery, & carrots, let cook for a few minutes. Add garlic & spices, combine. Pour 2 cups of water & add bouillon seasoning, let simmer for about 10 minutes. Add broth mixture to a blender & puree until smooth. Pour back into the pot & add-in the other purees, including apple sauce. Add in remaining water & if it looks still too thick, add more 1/4 cup more at a time. Stir well to combine all the flavors or use an immersion blender if you have one. Let simmer again for another 10-15 minutes. Serve with roasted seeds & chili flakes, enjoy!

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