Squash & Carrot Soup
Ingredients:
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1 large butternut squash
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2 acorn squash
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medium bag of carrots
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2 granny smith apples
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32 ounces vegetable broth
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1 can cashew cream
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1 can unsweetened coconut milk
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1 teaspoon ginger
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2 teaspoons sage
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4 tablespoons garlic powder
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2 tablespoons dill
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1 teaspoon turmeric
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2 tablespoons parsley
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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
