There's something about autumn being synonomous with soup. Salads are sometimes not what the body craves when the leaves are cascading from the trees and the daylight hours are rapidly diminishing.
This vibrant soup is enough to brighten the darkest of days and the spicy ginger and punchy turmeric and cayenne awaken the senses when it can be tempting to lie like a sloth lamenting the loss of summer!
Tart it up with a crunchy sprinkle of seeds and a creamy drizzle of tahini or add a protein packed soft boiled egg and some fresh herbs to make it into a more substantial meal.
Spicy Autumn Squash Soup
Grain-free, Gluten-free, Diary-free, Refined Sugar-free, Nut-free
Serves 3-4
Ingredients:
400g butternut squash (or any squash of choice, peeled and roughly chopped into even sized 1 inch chunks
1 medium carrot, peeled and roughly chopped
1/2 medium onion, roughly chopped
1 stick of celery, roughly chopped
1 clove garlic, peeled and chopped
250g kohrabi, peeled and roughly chopped
1 - 2 inch piece ginger, peeled and roughly chopped
2 dried scallops (optional), soaked for 20 minutes in boiling water and drained
3 cups (750ml) bone broth, vegetable stock or water
1 tsp turmeric
1/2 tsp cumin
1/2 tsp cayenne (add extra if prefer spicier kick)
sea salt and pepper to taste
2 tsp coconut oil
Instructions:
1. Add coconut oil to a medium to large lidded saucepan over medium heat.
2. Add onion and sautee for a couple of minutes until translucent, moving it around the pan to avoid catching.
3. Add garlic and ginger and sautee for another minute before adding celery and carrot. Continue to sautee for another few minutes.
4. Add turmeric, cumin and cayenne and keep moving contents around the pan to ensure even distribution of spices and allow the heat to release the aromas.
5. Add squash, kohlrabi, scallops and bone broth, stock or water.
6. Bring to a boil, cover and lower heat to a simmer for 15 minutes or until vegetables are tender (depends on the size of the chunks).
7. Remove pan from heat and blend with a stick blender (or transfer carefully to a food processor or standing blender) until smooth.
8. Return to low heat and season with sea salt and freshly ground pepper to taste.
9. Serve scattered with toasted seeds, a drizzle of creamy tahini or coconut milk.
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| Spicy Autumn Squash Soup |
This vibrant soup is enough to brighten the darkest of days and the spicy ginger and punchy turmeric and cayenne awaken the senses when it can be tempting to lie like a sloth lamenting the loss of summer!
Tart it up with a crunchy sprinkle of seeds and a creamy drizzle of tahini or add a protein packed soft boiled egg and some fresh herbs to make it into a more substantial meal.
Spicy Autumn Squash Soup
Grain-free, Gluten-free, Diary-free, Refined Sugar-free, Nut-free
Serves 3-4
Ingredients:
400g butternut squash (or any squash of choice, peeled and roughly chopped into even sized 1 inch chunks
1 medium carrot, peeled and roughly chopped
1/2 medium onion, roughly chopped
1 stick of celery, roughly chopped
1 clove garlic, peeled and chopped
250g kohrabi, peeled and roughly chopped
1 - 2 inch piece ginger, peeled and roughly chopped
2 dried scallops (optional), soaked for 20 minutes in boiling water and drained
3 cups (750ml) bone broth, vegetable stock or water
1 tsp turmeric
1/2 tsp cumin
1/2 tsp cayenne (add extra if prefer spicier kick)
sea salt and pepper to taste
2 tsp coconut oil
Instructions:
1. Add coconut oil to a medium to large lidded saucepan over medium heat.
2. Add onion and sautee for a couple of minutes until translucent, moving it around the pan to avoid catching.
3. Add garlic and ginger and sautee for another minute before adding celery and carrot. Continue to sautee for another few minutes.
4. Add turmeric, cumin and cayenne and keep moving contents around the pan to ensure even distribution of spices and allow the heat to release the aromas.
5. Add squash, kohlrabi, scallops and bone broth, stock or water.
6. Bring to a boil, cover and lower heat to a simmer for 15 minutes or until vegetables are tender (depends on the size of the chunks).
7. Remove pan from heat and blend with a stick blender (or transfer carefully to a food processor or standing blender) until smooth.
8. Return to low heat and season with sea salt and freshly ground pepper to taste.
9. Serve scattered with toasted seeds, a drizzle of creamy tahini or coconut milk.
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