Tuesday, October 15, 2013

Butternut Squash and Fig Soup

6 cups chopped butternut squash
1 cup chopped carrots
3 cups chicken or vegetable broth
1 medium red onion, chopped
2 Tbsp coconut oil (or other fat)
1/2 cup chopped figs
1/2 Tbsp minced garlic

Spice blend:
1/4 tsp cinn
1/4 tsp thyme
1/4 tsp sage
1/4 tsp ground fennel
1/4 tsp turmeric
1/4 tsp ginger
1/4 tsp cumin
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp ground cloves

In a small bowl, combine spices.

Put butternut squash, carrots and broth in a slow cooker

Heat oil in a pan. Add onions. cook onions on low heat for about 20-30 minute. you want them to turn translucent, but not brown. Add figs and cook for about 5 minutes, then add garlic, cook for about a minute or two, add spices, cook for about 30 second, then remove from heat and add onion mixture to the slow cooker. Cook on low for 8 hours. Add more salt if necessary. Puree with when finished cooking.

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