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1 15oz can organic pumpkin*
1-2 Tb coconut oil
3/4 c chopped celery
1 c chopped sweet onion
2 apples, chopped & peeled
1/8 tsp gr cloves
1/4 tsp gr cinnamon
2 small bay leaves
2 c apple cider, (preferably non-pasteurized & organic)
1 c heavy cream
1/2 tsp vanilla

Melt coconut oil in stockpot – add celery & onion and saute, stirring until slightly caramelized, about 3-5 min. Add apples & cook until soft. Stir in cloves, cinnamon, bay leaves & pumpkin. Stir & cook 1 min. Add cider & stir. Bring to a boil.  Reduce heat to low & simmer about 30 min. Discard bay leaves. Puree mixture using a stick blender. Stir in vanilla & cream. Garnish w/sour cream.

*I use fresh butternut squash from my garden instead of the canned pumpkin and it is delicious!

If your squash harvest is as good as mine is this year you may want to cook all your squash ahead and freeze it in 16oz containers.I freeze some of mine plain for use in pumpkin pie or bisque and I freeze some after processing it in my food processor with butter and heavy cream (NOT ultra-pasteurized) for a simply delicious, creamy side dish on a cold winter day.You may also want to try adding vanilla, cinnamon and a very small amount of Stevia for a sweet treat!

 

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