Carrot Apple Squash Soup

Local health coach, Emily Geizer, is sharing a chef-created recipe from her upcoming cleanse (beginning in January).

Learn more and register for her Mind Body Thrive Cleanse here:

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 medium butternut squash, peeled and chopped
1 large apple, cored and chopped
2 carrots, chopped
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons curry powder
½ teaspoon sea salt
½ teaspoon black pepper
3 cups broth (chicken or vegetable) or water
½ cup dairy-free milk of your choice

Create the soup base. In a large pot, add the extra virgin olive oil. When the oil is hot, add onion
and sauté for 2 to 3 minutes.

Add chopped butternut squash, apple, and carrots, cinnamon, nutmeg, curry powder, sea salt and black pepper to the pot.

Sauté for 3 to 5 minutes.

Add broth (or water) to the pot and stir. Let it come to a boil. Then
reduce the heat and simmer for 15 minutes.

Make it creamy: You can use an immersion blender to make the soup smooth or blend the soup
in batches using a standup blender. When the soup is blended, then add it back to the pot and add the dairy-free milk.

Reheat the soup.

Taste and adjust seasonings. Enjoy!