Autumn Harvest Soup

Serves 6

1 Tbsp. coconut oil

1 large yellow onion, chopped

2 cloves garlic

2 Tbsp. grated fresh ginger

2 pounds butternut squash, peeled and diced

1 lb. sweet potatoes, peeled and diced

2 apples, peeled and deeded

1 tsp. raw honey or liquid stevia

6 cups organic vegetable stock

salt/pepper to taste

Heat oil in large stockpot. Add onion and cook 5 minutes until translucent. Stir in garlic and ginger and cook for 1 minute. Add squash, sweet potatoes, apples, and stock. Bring to boil, reduce heat. Cover and simmer until tender, about 40 minutes. Puree soup in a blender or with immersion blender. Return to pot. Add salt/pepper to taste.

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