Butternut and Spaghetti Squash Soup
Made this fall soup this week, has a nice sweet and savoury flavour.
2 tablespoons coconut oil
2 tbsp Italian Seasoning
2 tsp sage
2 tsp ground ginger
1 Large Butternut Squash
1 Medium Spaghetti Squash
6 medium Carrots
1 Large Onion
1L Organic Chicken Broth
Halve and clean insides of Squash. Halve and peal onion, wash carrots. Rub down all with mixture of olive oil, salt, pepper and Italian seasoning, about 1 tsp of each. Roast in oven for 45 minutes turning every 15 minutes. Once out of oven peal squash and cube all vegetables.
This soup can be done in the crock pot or on the stove top. Add cubed vegetables to crock pot or stove top pot. Cover with organic chicken broth, add rest of seasoning. If stove top simmer for 3 hours. If Crock pot cook for 8 hours on high or 12 hours on low. Once vegetables crumble with a fork purée either with an immersion blender or in batches.
I served garnished with a sprinkle of Italian Seasoning.
For this and other Gluten Free recipes I have collected check out this shared Evernote Notebook.