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Recipe Alert! It’s getting a little warmer but that doesn’t mean there still isn’t room for soup! Here is a fun twist on butternut squash soup with sweet potato and carrots. Packed full of flavor and nutrients.
Did you know a cup of butternut squash provides 582 mg of potassium (and supports healthy blood pressure), which is more than the amount available in a banana? It also contains almost 7 grams of fiber to support healthy gut bacteria. It is literally loaded with Vitamin A for healthy eyesight. It is also packed with antioxidants to squelch inflammation and contains half your daily dose of Vitamin C. Food is delicious medicine!
Print Recipe

Ingredients
  

  • 5 Cups Butternut Squash
  • 2 Medium Carrots
  • 2 Organic Cloves of Garlic
  • 2 Large Sweet Potatoes
  • ½ Cup Sweet Onion
  • 4 Cups Organic Vegetable Broth
  • ¼ tsp Ground Nutmeg
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • Dash of Pepper
  • ¾ Cup Full Fat Coconut Milk
  • 2 Tbsp Maple Syrup

Instructions
 

  • Peel the butternut squash, cube squash, carrots, and sweet potatoes. Chop onion. Add all ingredients except the spices into the slow cooker. Once fully cooked, puree with an immersion blender. Add spices, blend again.
  • Enjoy as a first course, side dish, or add pepitas or a clean protein and a side of veg for a complete meal!