Mmmmm… soup. Is there anything better than a warm, delicious bowl of soup on a cool, crisp fall day? Um, not really. Although, maybe it’s a tie between that and a mug of healthy hot chocolate in front of the fire…

Anyway, back to the soup. With squash, sweet potato, and carrot, each bowl provides an abundance of the delicious antioxidant beta carotene, not to mention all the other goodies this soup contains, like fibre, calcium, magnesium, and potassium. Make some on a Sunday and you can take it to work for lunch every day of the week (it makes a lot)… that’s what I did this week!

2 Tbsp butter (or coconut oil for a dairy free version)
1 large onion, chopped
4 cloves garlic, chopped
1 Tbsp grated ginger
6 cups low sodium chicken broth
4 cups water
1 medium butternut squash, peeled and chopped
1 large sweet potato, peeled and chopped
4 carrots, chopped
3 celery stalks, chopped
½ cup whipping cream (35%) (or canned coconut milk for a dairy free version)
1 tsp sea salt
½ tsp black pepper
¼ tsp cinnamon
1/8 tsp nutmeg
Dash cayenne

Melt butter in large soup pot over low heat. Sauté onion until tender, stirring occasionally, about 10 minutes. Add garlic and ginger and sauté another few minutes. Add chicken broth and water and bring to a boil. Add squash, sweet potato, carrots, and celery, and simmer until tender, about 20 minutes. Puree with hand blender until smooth. If no hand blender, puree in a food processor, a little at a time. Add whipping cream, sea salt, pepper, cinnamon, nutmeg, and cayenne. Stir. Optional: garnish with green onion (I highly recommend it).

All together now… mmmmmmmm.