I am going to complain for a minute. I want (read: need) cooler weather to arrive. I want to wear jeans and boots and scarves and I want to drink hot tea and kiss humidity good bye. I am usually all about the summer but this summer has done me in. I don’t think it has been under 90 since May and the humidity level is at a constant 1000%. My entire maternity wardrobe consists of shorts and tank tops and I haven’t stopped sweating since the minute I found out about our little bundle of joy. All of that being said, I am hopeful. I am hopeful that even though my phone tells me that the heat isn’t going anywhere in the next ten days that it will eventually go away and that I will eventually stop being sticky and hot. In the meantime, I am hopeful that if I eat enough pumpkin and bake with enough cinnamon that I might be able to trick myself into feeling fallish!
This recipe has quickly become one of my go to favorites for this season. It is easy, delicious and surprisingly filling. In fact, I have included it in my lunch for the past two weeks! The key to this recipe is seasoning it well. It should have a full flavor and should not be bland. I hope you enjoy it and, if you could, send up a little wish for cooler weather as you try it because my pregnant self needs a break! Enjoy!
Winter Squash Soup (AIP/Paleo)
1 TBS olive oil
1 onion minced
3 cloves of garlic
2 cups of pureed pumpkin
2 cups of pureed butternut squash
3 cups of bone broth
1 tsp sea salt
1/2 tsp black pepper (optional, omit for elimination AIP)
1 cup of full fat coconut milk
1 tsp ground sage
1/2 tsp ground ginger
In a stock pot or a large dutch oven sauté your onion and garlic in olive oil over medium/high heat until the onions are translucent. Add in your pumpkin and butternut squash along with your bone broth and coconut milk. Cover and bring to a simmer. Add in all of your seasonings and stir to combine. Finally, take an immersion blender and blend until smooth. Enjoy.