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!  


  • 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.  


  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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