Ingredients

The following ingredients have 4 Servings
  • 1 lb. organic carrots
  • 1 lb. butternut squash (peeled and seeds removed)
  • 1 medium apple (sliced)
  • 1 cup onion (diced)
  • 1 cup celery (diced)
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ginger powder

Instruction

  • In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, cumin, chili powder and ginger. Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft. Remove from heat and let cool 5 minutes then puree until smooth. Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.
  • *Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes. Skip the garnishes for Keto or Whole30 diets.