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Fall Soup

Fall Soup

Elite Jakob
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Course Soup

Ingredients
  

  • 1/4 cup olive oil
  • 2 onions (cleaned and cut into chunks)
  • 5 carrots (cleaned and cut into chunks)
  • 2 cups butternut squash (cleaned and cut into chunks)
  • 3 apples (washed and cut into chunks)
  • 2 yellow zucchini (cleaned and cut into chunks)
  • 4 garlic cloves diced
  • 2 small sweet potatoes (cleaned and cut into chunks)
  • 2 (15-ounce) cans organic pumpkin
  • 1 Tablespoon salt
  • 3" peeled fresh ginger, grated
  • 1/4 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1/4 cup maple syrup
  • Freshly ground pepper

Instructions
 

  • Heat up the oil in a large soup pot and sauté the onions.
  • Add the rest of the vegetables and apples, except for the canned pumpkin and continue to sauté on medium heat for 10 minutes.
  • Fill the pot 3/4 full with water (or prepared vegetable broth) and add the seasonings and the canned pumpkin. Bring to a boil. Drop the heat to low and cover the pot. Simmer for one hour. Turn off the heat.
  • Using a handheld blender, process everything in the pot until smooth.
  • Optional: Garnish each soup bowl with chopped herbs, quinoa, scallions, rice, or croutons. I sometimes add a soup spoon of Greek yogurt in the middle of a single serving.

Notes

This soup will last for a few days in the fridge; you can pack it for lunch or serve it as a fast and healthy snack after school or work. This soup will freeze well, so you can use half of it right away and freeze the rest for later.