Cauliflower and Squash Soup

This is a sweet and savoury soup we enjoy often; it has a nice creamy texture I’m sure you will enjoy.

DIRECTIONS

2 pounds chopped squash

2 pounds chopped cauliflower

1/2 pound chopped carrots

1 onion

3 cloves garlic, sliced

2 tablespoons coconut oil

2 teaspoons jarred minced ginger

1 (160ml) can coconut milk

6 cups GF vegetable broth

1/2 teaspoon Sriracha sauce

Juice of one lime

DIRECTIONS

Add the coconut oil to a heavy bottomed pot and bring to medium-high heat; toss in the onions and garlic and cook until translucent.

Add the remaining ingredients except for the lime juice and bring to a boil; reduce heat to medium and cook for about 45 minutes or until all the vegetables are cooked through and soft.

Puree the soup with an emulsion blender. If you do not have an emulsion blender puree the soup in batches in your blender and covering with a clean towel to avoid splatters. (Do not use the blender’s cover or soup will explode form the heat and make a nasty mess.)

Ladle into bowls and drizzle with a bit of lime juice just before serving.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.