Enjoy the flavors of fall and load up on immune boosting vitamin A with this simple soup!
1 leek, chopped
½ cup fennel, chopped
1 medium carrot, peeled, chopped
4 cups butternut squash chunks
4 cups banana squash chunks
3 tablespoons ginger, thinly sliced
1 tablespoon chopped sage
1 teaspoon salt
1/8 fresh grated nutmeg
32 fl. oz. (1 qt.) vegetable broth
1 cup unsweetened almond milk
Put all the ingredients–except the almond milk–in a large saucepan and bring to a boil. Cover, lower the heat to medium-low, and cook until the vegetables are tender, about 25- to 30- minutes. Remove from heat and let cool enough to touch. Transfer to a blender and add ½ cup almond milk (or use a hand blender right in the pot!). Puree until smooth. Transfer back to the saucepan and add the remaining almond milk. Stir to mix well and cook over medium heat until the soup boils.
Makes 4 servings
(Recipe from Saffron Restaurant)
YDM: How did you find yoga and Yoga Del Mar?
By Beth Corrick, M.S., MFT, E-RYT