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!
BRIANNA JOY 