Harvest Time Soup
As the weather cools off I begin craving warm comfort type foods, like this soup. Even the non-Paleo eaters in my family enjoy this one.
Ingredients
- 2 lbs squash of your choice I like butternut or buttercup
- 2 lbs carrots
- 2 ripe pears
- 6-8 cups filtered water or homemade chicken broth depends on how thick you want your soup
- 1 1/2 tbsp cinnamon
- 1 tsp sea salt
- 1 tbsp organic vanilla
- 4 tbsp grass-fed butter or coconut oil
- 1 can coconut milk/ 1 package of coconut cream Optional
Instructions
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Peel and chop your squash into cubes
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Place squash and water/ broth in a large pot and place on medium heat on the stove. Let it cook
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While the squash is cooking, peel carrots, remove ends and then add to the pot
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Add cinnamon, sea salt and vanilla to your soup and allow to simmer for about 15 minutes
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Chop pears so seeds are removed (you can leave the skin on) and add to pot
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If using coconut milk/ coconut cream add this now
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Allow soup to cook until carrots and squash are tender (usually another 15-20 minutes)
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Once squash and carrots are soft add the grassfed butter or coconut oil
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Allow soup to cool somewhat (I usually wait about 30 minutes)
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Use your immersion blender and blend soup so that all the chunks are removed (I blend it right in the pot)
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Serve and enjoy!
Recipe Notes
This recipe yields a large pot of soup and I usually put some aside to freeze right away.