Harvest Moon Soup

Want to reap the goodness of Autumn through Wintertime? This bowl of harvest will carry you through! It’s not every night I throw ingredients together and it magically comes out delicious. If you dig creamy soups, with a mild spice, try my Harvest Moon!

Harvest Moon Soup, by Bri.
PALEO (DF/SF/GF)
Serves 6

Ingredients
3 lg. Carrots, chopped into 1/2 inch rounds
1 med/lg. sized Butternut squash, chopped into 1-1 1/2 inch chunks
1 sm. Onion, cut in half and sliced
1/2 cup Canned Coconut Milk
1 qt. Chicken broth (or Bone broth)
1 tsp Turmeric
2 tsp Paprika 
1 heaping tsp parsley 
Pinch or two of Cinnamon
1 heaping tsp of Black Pepper
1 tsp Salt 

Instructions
1. Mix in all ingredients, except the coconut milk,into a large pot.
2. Bring to a simmer on Medium stovetop heat.
3. Give a good stir, and turn heat to low. Let sit for 2 hrs, this    draws out more flavor in the soup. 
4. Pour in 1/2 cup of coconut milk and blend with an immersion       blender right in the pot. (You may choose to blend in batches by     using a   blender too)
5. Serve with some crusty bread or Paleo rolls and you're set!


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Published by Bri Joy

Fueled by God's Spirit Crunchy VT Wife and Mama Athletic Performance Coach ACE Certified Group Fitness Instructor ACE Sports & Conditioning Specialist

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