Easy Butternut Squash Soup [guest post]

Posted by joe rignola on Wednesday, January 22, 2014 Under: Recipes
Special thanks for Carolyn of Real Food Carolyn for the awesome recipe and guest post.

Before we get to the recipe, let's get to know her a little in a new feature on my blog I'm calling "5 Questions With..." (I know, super creative name right?)

Q: What's the name of your blog/website?

My blog is called Real Food Carolyn and you can also find me on Facebook at Facebook.com/realfoodcarolyn

Q:What made you start this journey?


My daughter's diagnosis of Celiac in 2008 and the subsequent determination that the rest of the family is severely gluten intolerant. Then the head-slapping realization that those whole wheat Eggo waffles were NOT a nutritious choice for my family "back in the day." (aaargh)
 
Q: What's your favorite food or recipe?

I'm a broth-making maniac. I teach workshops on how to make nourishing bone broth (as well as other traditional/WAPF/Paleo/GF-DF foods).

Q: What's been your biggest challenge?


Getting into a rhythm with all of the nuances & time commitment of traditional food prep without neglecting everything else in my life!

Q: Can you give us one or two tips for someone wanting to transition to a healthier lifestyle?


Besides encouraging people to go gluten-free, I always recommend avoidance of industrial seed oils. <--- That really helps people move away from processed foods.

Thanks Carolyn! Great advise!

And now onto her amazing recipe for EASY Butternut Squash Soup (It really is easy).






Ingredients
•  1 large butternut squash, peeled and cubed
•  1 can full-fat coconut milk or equivalent amount of homemade coconut milk
•  1 c chicken broth
•  1 apple, peeled and cut into chunks
•  2 tsp. cinnamon
•  1 tsp. nutmeg
•  1⁄2 tsp. ginger

By the way, this recipe is one of 52 Real Food soup recipes in the Winter Soups Cookbook. It's on sale for a limited time for just $3.97. Get more info and see more lovely photos of delicious soup by clicking here (opens in new window).

Directions
1. Place all ingredients in slow cooker and set to Low. Allow to cook 6 to 8 hours.

         2. When squash is soft, blend soup with an immersion blender or carefully transfer             to a blender to process. Consistency should be smooth and silky.
         3. Season with unrefined sea salt and pepper. Top with a swirl of olive oil or, if you can tolerate dairy, a dollop of sour cream.

You can find Carolyn at...
Website: www.RealFoodCarolyn.com
Facebook: www.facebook.com/RealFoodCarolyn
Pinterest: www.pinterest.com/RFCarolyn/

In : Recipes 


Tags: butternut squash  winter soups  soup