Anti Inflammatory Fall Soup

As soon as fall hits I can’t help but start craving soup and fall spices. This soup makes itself in the crock pot and contains spices and foods that will bring your body naturally into balance. Enjoy!  

Ingredients 

  • ½ of a medium size delicata squash, peeled and cubed
  • 1 medium butternut, peeled and cubed  
  • 3 tbsp fresh ginger peeled and minced
  • 2 tbsp fresh turmeric  peeled and minced
  • 4-5 Dates, chopped
  • 2 large Fuji Apples, washed and Cored  – peels on 
  • ½ tsp of cinnamon  
  • ¼ tsp of clove ( optional  – but good 😊 )  
  • 1 container of vegetable broth ( 32 ounces ) 
  • ½ Can of Coconut milk.  

Instructions 

  1. Clean and chop your vegetables and spices. 
  2. Add all ingredients to the crock pot, cook on low for 6 hours or on high for 4 hours.  
  3. Blend with a Hand blender.  
  4. Add coconut milk, stir in.  
  5. Enjoy!  

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