"Carrot Autumn Squash Soup Recipe" Review

Introduction

My personal training client, Allison, recently shared a fantastic fall weight loss recipe that will help you indulge in the autumn spirit without worrying about your waistline. Read her notes and cook away (from the article Cleansing Carrot Autumn Squash Soup Recipe).

Recipe: Cleansing Carrot Autumn Squash Soup

Prep Time: 15 Min, Cook Time: 25 Min, Total Time: 40 Min
Serves 4
Notes from Allison: Here is the recipe for the soup I made! I added a can of white beans and omitted the lemon juice, almond milk, and maple syrup. I would also suggest adding more cinnamon and thyme. Enjoy!

Ingredients

- 1/2 cup low-sodium vegetable broth, or water (for sautéing)
- 1/2 white onion, chopped
- 1-2 cloves garlic, minced
- 2 medium-sized carrots, chopped
- 1 apple, chopped (I used honeycrisp)
- 1.5 tablespoons fresh ginger, minced
- 1 small butternut squash, peeled and chopped
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- black pepper, to taste
- 4 cups low-sodium vegetable broth
- 1/2 cup unsweetened almond milk (or light coconut milk)
- fresh juice from 1/2 lemon
- 2 tablespoons pure maple syrup

Instructions

1. In a soup pot, heat the veggie broth (or water) on medium-high heat. Sauté the onion and garlic for 2-3 minutes.

2. Add in the carrots, apple and ginger. Cook for about 5 minutes.

3. Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook another 5 minutes.

4. Pour in the vegetable broth and almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.

5. Turn off heat and stir in the fresh lemon juice and maple syrup.

6. Using a hand blender (immersion blender) pureé the soup until smooth and creamy. You can also use a regular blender but be careful! Be sure to let out the hot air from the top to prevent a soup explosion haha.

7. Taste test and add more salt or extra spices as needed.

8. Serve immediately. Garnish with fresh apple, raisins, hemp seeds, pumpkin seeds or pecans!

9. Refrigerate for up to 3 days. Freezes well.

10. Enjoy!

What other weight loss recipes do you recommend for the fall?

Picture Credit:
TheGlowingFridge.com: Is it time to bring autumn back to life again?