Squash & Carrot Soup

Ingredients:

  • 1 large butternut squash

  • 2 acorn squash

  • medium bag of carrots

  • 2 granny smith apples

  • 32 ounces vegetable broth

  • 1 can cashew cream

  • 1 can unsweetened coconut milk

  • 1 teaspoon ginger

  • 2 teaspoons sage

  • 4 tablespoons garlic powder

  • 2 tablespoons dill

  • 1 teaspoon turmeric

  • 2 tablespoons parsley

  • salt to taste
    *use organic produce when possible

     

Directions:

1. Wash, peel, and cube all fruits and vegetables

2. Place all ingredients in a crockpot or slow-cooker.

3. Add water until all fruits and vegetables are just covered.

4. Cook on low 6 to 8 hours (until fruits and vegetables are tender.

5. Use an immersion blender, serve and enjoy!

Allergy free from:

Gluten

Wheat

Dairy

Egg

Fish

Soy

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Thank you to Lia of @Endovidualeats for this recipe!