Wednesday, November 12, 2014

Clean Eating; Cauliflower Sweet Potato Butternut Squash Soup recipe

Earlier this year I got an immersion blender. It was actually free thanks to the-now-defunct-EcoBonus program. I collected points from buying things like Annie's Homegrown (now sold to General Mills), King Arthur Flour, and Seventh Generation. I redeemed them for a green kitchen aid stick blender. I mostly wanted it for a carrot soup recipe I haven't even made yet. It gets used a few times a month, so given the free cost....totally worth it!

I have most recently used it to make my latest soup recipe. I have created so many recipes over the past few months of non-blogging, but I've been to distracted by life to actually type them out. Lucky for you, I'm trying this re-branded blog and thus....here is my perfect fall soup recipe! And you guys....The name says it all.

Cauliflower Sweet Potato Butternut Squash Soup

1/2 onion, chopped
2-4 garlic cloves, depending on your love for garlic
1 medium butternut squash
1 large sweet potato or yam
1 good size head of cauliflower (a bag of frozen florets will work too)
 (organic is preferred for all above, not just because of chemicals and GMOs, but the taste is just better, but do what you can)
4 cups of clean chicken broth or stock (I make mine from crock pot roasted chickens, but if you must buy it, get a clean boxed kind)
2 cups of grassfed cream (you can also use full fat coconut milk for paleo approved but I think grassfed cream is close enough paleo)
2 cups of water (more or less to reach desired consistency)
salt and pepper to taste
a bit of cayenne if you want (I used several sprinkles and my kids didn't think anything of it)

First, wash and roast the sweet potato and butternut squash. I do this by cutting the potato in half and the squash in quarters lengthwise (scoop out seeds). I rub them with a little bit of olive oil and put them face down on a foil lined pan. Bake at 400 degrees for about 40 minutes or until fork tender. When they are done, start the broth boiling and add the onion, garlic, and cauliflower. While that boils, remove the skin from potato and squash. Once the cauliflower is nearing fork tender, add the squash and potato. Puree with immersion blender. (You can let it cool and use a stand blender if there's no immersion blender, but it's really not ideal since it's hot and probably too much for most blenders) Add cream and puree again to incorporate. Season to taste. Add water to loosen because at this point it's probably pretty thick. I added about 2.5 cups to make mine as soupy as we like it (and it was on the perfect side of rich and creamy).

I served mine with a bit of shredded parm on top and a grilled ham and cheese on the side.

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