Autumn Squash Soup
There’s nothing quite like a bowl of autumn squash soup when the air turns crisp and cozy meals start calling your name. It’s creamy, comforting, and naturally gluten free — the perfect way to celebrate fall’s harvest season.
Servings: 4 people
Ingredients
- 1-2 Squash halved and de-seeded
- 2-4 Carrots chopped
- 1-2 Onions quartered
- 1-2 bulbs Garlic tops chopped off
- Olive Oil for drizzling
- Salt for sprinkling
- 4 cups Broth
- 1 cup Cottage Cheese
- 2 tbsp. Coconut Sugar
- ¼ tsp. Turmeric
- ¼ tsp. Paprika
- ¼ tsp. Paprika
- ¼ tsp. Ginger
Instructions
- Pre-heat the oven to 400F. Place the halved squash, chopped carrots, and onions on a large sheet pan, the drizzle with olive oil and salt, and roast until caramelized and tender, about 30-45 minutes.
- When cool enough to handle, scoop out the squash and transfer everything to a pot and add the broth, cottage cheese, and herbs, and then blend together.
- Let the flavors meld together over medium heat and stir occasionally for about 5-10 minutes. Salt to taste.
- Ladle into bowls and see the serving suggestions above. Enjoy!
