Thanksgiving is such an inspiring time of year; it affords us the often-rare opportunity to sit back and recognize everything for which we are thankful. This year, I am particularly thankful for all the gluten-free bloggers who have created a community of which I am proud to belong. As a community, we help others and ourselves with our ideas, suggestions, and stories. And that is why I was particularly excited to participate in Book of Yum's Gluten-Free Vegetarian Event.
Thanksgiving can be a difficult meal for gluten-free vegetarians and vegans, but hopefully our community of bloggers can help ease this a bit, and allow everyone the opportunity to to sit back and recognize everything for which we can be thankful.
Thanksgiving can be a difficult meal for gluten-free vegetarians and vegans, but hopefully our community of bloggers can help ease this a bit, and allow everyone the opportunity to to sit back and recognize everything for which we can be thankful.
As my regular readers know, I adore soup. I'm always trying new variations and combinations and this one truly made magic in my stomach. The combination of the traditionally Fall flavors in the ginger, apples, and squash would make a welcome addition to any Thanksgiving table.
A word of warning, ginger can be pretty potent. In my family, the more ginger the better -- the dear husband can't get enough of it! I've included an amount that is reasonable for the average palate, but feel free to adjust the proportions to your individual taste. B'tayavon!
A word of warning, ginger can be pretty potent. In my family, the more ginger the better -- the dear husband can't get enough of it! I've included an amount that is reasonable for the average palate, but feel free to adjust the proportions to your individual taste. B'tayavon!
Ingredients:
1 medium carrot, peeled and chopped
1 celery stalk, chopped (don't forget to include the green leafy part -- that has incredible flavor!)
1 medium leek, chopped
2 tsp grapeseed oil
1 tsp salt, divided
1 large garlic clove, crushed
1 tbsp grated fresh ginger (I keep the skin on to retain more nutrients)
Juice of 1/2 orange
2 cups of sweet apples, chopped into 1" pieces (I used 3 small Gala apples; keep the skin on to retain more nutrients!)
4 cups cubed butternut squash (1 large)
4 cups vegetable stock
1/2 cup of unsweetened almond milk
salt and pepper to taste
roasted squash seeds
Directions:
Saute the carrots, celery, leeks, and 1/2 tsp of salt in the oil, in a large stock pot under a medium flame until the vegetables are softened and the pan is almost dry.
Lower the heat to medium-low, add the crushed garlic and ginger, and stir for about 30 seconds -- until the smells release. Add the orange juice and stir until the pan is dry.
1 medium carrot, peeled and chopped
1 celery stalk, chopped (don't forget to include the green leafy part -- that has incredible flavor!)
1 medium leek, chopped
2 tsp grapeseed oil
1 tsp salt, divided
1 large garlic clove, crushed
1 tbsp grated fresh ginger (I keep the skin on to retain more nutrients)
Juice of 1/2 orange
2 cups of sweet apples, chopped into 1" pieces (I used 3 small Gala apples; keep the skin on to retain more nutrients!)
4 cups cubed butternut squash (1 large)
4 cups vegetable stock
1/2 cup of unsweetened almond milk
salt and pepper to taste
roasted squash seeds
Directions:
Saute the carrots, celery, leeks, and 1/2 tsp of salt in the oil, in a large stock pot under a medium flame until the vegetables are softened and the pan is almost dry.
Lower the heat to medium-low, add the crushed garlic and ginger, and stir for about 30 seconds -- until the smells release. Add the orange juice and stir until the pan is dry.
Add the squash, apples, and remaining salt and stir until everything is combined.
Add enough stock to just cover the vegetables and fruit (about 4 cups). Bring to a slow boil and then lower to a simmer and cover the pot.
Let the soup simmer until everything is very soft, about 30 minutes.
Puree the soup with an immersion blender until smooth. Stir in the almond milk and season with salt and pepper, to taste.
Garnish with roasted squash seeds and serve hot.
This recipe was also posted on Wellness Weekend. Head on over and find some deliciousness for tonight's table!
Add enough stock to just cover the vegetables and fruit (about 4 cups). Bring to a slow boil and then lower to a simmer and cover the pot.
Let the soup simmer until everything is very soft, about 30 minutes.
Puree the soup with an immersion blender until smooth. Stir in the almond milk and season with salt and pepper, to taste.
Garnish with roasted squash seeds and serve hot.
This recipe was also posted on Wellness Weekend. Head on over and find some deliciousness for tonight's table!
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