Autumn Squash Soup (THM-E, gluten free, sugar free)

Here’s a warming, filling, yummy soup for fall or winter days.

Ingredients:

1 small butternut squash or 6-8 cups frozen squash

1 onion

3-6 cloves garlic

1 apple

2 tbsp coconut oil

1 quart broth

1 tsp mineral salt

1/2 tsp pepper

1 tsp garlic

1/2 tsp ginger

1/2 tsp turmeric

1 tbsp honey (optional)

2-4 tbsp low fat cream cheese

1/4 cup gentle sweet * (adjust to your preference)

1 scoop collagen * (optional)

1 scoop protein powder *(optional)

Cinnamon and nutmeg sprinkled to serve

Optional toppings: Roasted squash or pumpkin seeds, Sour cream and Greek yogurt

Instructions: Sautée the onions, garlic and squash (if not frozen) in the coconut oil, then add the apple, broth, and spices. Bring to a simmer till veggies are soft or a quick pressure if using the instant pot. Then use an immersion blender to blend it all. Add the sweetener and cream cheese, and the optional collagen and protein powder, blending well. Add more broth or milk of choice if you want it more runny. Serve with a sprinkle of cinnamon and nutmeg and a dollop of yogurt and sour cream, (either one or a mix of the two) or roasted seeds.