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Autumn Harvest Soup

October 2, 2013

Autumn Harvest Soup

Serves 6

1 Tbsp. coconut oil
1 large yellow onion, chopped
2 cloves garlic
2 Tbsp. grated fresh ginger
2 pounds butternut squash, peeled and diced
1 lb. sweet potatoes, peeled and diced
2 apples, peeled and deeded
1 tsp. raw honey or liquid stevia
6 cups organic vegetable stock
salt/pepper to taste

Heat oil in large stockpot.  Add onion and cook 5 minutes until translucent.  Stir in garlic and ginger and cook for 1 minute.  Add squash, sweet potatoes, apples, and stock.  Bring to boil, reduce heat.  Cover and simmer until tender, about 40 minutes.  Puree soup in a blender or with immersion blender.  Return to pot.  Add salt/pepper to taste.

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