Carrot and Butternut Squash with Sage and Ginger Soup
2 tablespoons coconut oil
5 cups rainbow carrots, peeled and chopped
2 butternut squash (about 4 cups or 2 lbs), chopped
2 cups rainbow peppers stemmed and chopped
1 cup cherry tomatoes quartered
2 tablespoons ginger, peeled and chopped
1 tablespoon sage rubbed
1/2 inch piece fresh turmeric pealed and grated
8 cups bone broth or beef or vegtable
1 tablespoon apple cider vinegar
Zest and juice from 1 lemon
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
5-7 fresh sage leaves
This soup can be done in the crock pot or on the stove top. For the crock pot I used the juices from a roast with potatoes and carrots as my stock. Sauté carrots until tender, sauté butternut squash until browned and tender, sauté rainbow peppers and tomatoes. Add all to crock pot and add seasoning add more stock as needed until vegetables are covered. Cook for 5 hours on high or 9 hours on low. Puree with an immersion blender or blend in batches. put back in crock pot and add juice and zest of 1 lemon mixing well. If you want to lighten the color, add 1/2 cup cream or sour cream. Serve and garnish with a spoon of hemp hearts and more lemon zest.
Note: if you are cooking on the stove top you might need to add half again to the sage, ginger and turmeric.
The recipe based on Carrot and Ginger Soup with Lemon Zest by Amy Myers MD.
For this and other Gluten Free recipes I have collected check out this shared Evernote Notebook.