Try this delicious anti-inflammatory super soup for burning fat and easing inflammation.
- 2 – 12 oz bags organic butternut squash, cubed
- 16 oz diced carrots
- 4-5 tbsp minced garlic
- 1 Onion, large
- 2.5 cups vegetable stock
- 1 can Coconut milk
- 1 tsp Pepper
- 1 tsp cayenne
- 1 tbsp sea salt
- 3-4 tbsp Cinnamon
- 3-4 tbsp Nutmeg
- 3-4 tbsp powdered garlic
- 1 tbsp liquid stevia or other no sugar sweetener
- Optional: ¼ tsp dried sage
- Place squash, carrots, garlic, and onion into a crockpot.
- Add vegetable stock, garlic, cayenne, sea salt, cinnamon, nutmeg, pepper, and stevia. Stir often.
- Cook on high for 1-2 hours or low for 3-4 hours.
- Puree with immersion blender or carefully pour into blender.
- Stir in coconut milk, enjoy!
This recipe is adapted from https://www.
Makes 8 huge bowls
Nutrient breakdown: Coming soon.