Warm your soul with this dairy and gluten free easy Autumn soup
Autumn for me doesn’t have to be about the doom and gloom of saying goodbye to summer and the beautiful raw salads it brings! I ADORE the transition into warming roasted vegetable dishes and soups. My favourite Autumn vegetable has to be butternut squash in any form, it is so tasty, filling and versatile.
I whipped up this easy simple soup one afternoon between personal training clients – which I guess shows just how easy it is! It doesn’t require any cream or bread so you don’t have to worry about gluten or dairy allergies, especially useful if you are gluten free like me 🙂
Here’s what you’ll need for a batch that will serve 4:
3 tbspns organic extra Virgin coconut oil melted
1 large organic butternut squash cut into cubes
1 white organic onion sliced
2 medium organic carrots sliced
3 bay leafs
2 sprigs rosemary
3 sprigs thyme
400ml gluten free vegetable bouillon powder stock
Optional: flaked almonds, mixed seeds, alfalfa sprouts
Preheat oven to 200C.
Combine the vegetables in a bowl with the coconut oil and mix well so they are thoroughly coated. Transfer to a baking tray and add the herbs. Season with black pepper and roast for 45-50 minutes. Use this opportunity to go and do something else productive while they roast!
When the vegetables are nice and soft, Mix up the stock with boiled water. Remove herbs from tray and transfer roasted vegetables to a large pan on a low heat. Add the stock and simmer for 10 minutes.
Transfer to a blender or blend with a hand blender until vegetables have puréed. Depending on how smooth you like it, feel free to leave it a little chunky.
Top with flaked almonds, alfalfa sprouts and mixed seeds for added protein.
Enjoy nourishing your body and warming your soul!
The vegetables for this soup can always be substituted for other root vegetables. Feel free to experiment and share your creations 🙂