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Curried Butternut Squash and Apple Soup

Check out Kathy Smart! She has designed hundreds of personalized programs for her clients with diabetes, arthritis, osteoporosis, heart disease, celiac disease, thyroid disease, food allergies and food sensitivities.She has written and published four cookbooks with a special emphasis on gluten free and dairy free food choices. She is the host and chef for the first gluten free cooking show in North America called ?Live the Smart Way? airing on Rogers TV this fall season. This Fab Soup is: Dairy Free, Gluten Free, Vegan

2 cups (500mL) onion, chopped

2 tbsp. (30mL) coconut oil

1 tbsp. (15mL) ground cumin

1 tbsp.(15mL) garam masala

2 tsp. (10mL) ground coriander

2 tsp. (10mL) sea salt

6 cups (1.5 kg) butternut squash, peeled and chopped

2 cups (500ml) sweet potato, peeled and cubed

2 cups (500mL) apples, peeled and chopped

6 cups (1.5 L) vegetable broth, low sodium *

1/2 cup (125mL) coconut milk*

1. In a large soup pot, sauté the onions and coconut oil until the onions are soft and translucent. 2. Add all spices, sea salt, vegetables, apples, broth and coconut milk to the onions. 3. Bring to a boil, then lower heat and simmer for 30 minutes until the ingredients are soft and tender. 4. Puree with a blender or immersion blender. Serve soup with a swirl of coconut milk on top.

Nutrition Facts Serving size: 1/10 of a recipe (322 grams). Nutrition information calculated from recipe ingredients. Amount per Serving Calories 137.03 Calories from fat 43.41 Total Fat 5.07g Saturated Fat 3.65g Cholesterol 6.11mg Sodium 744.17mg Potassium 492.67mg Total carbohydrates 23.55g Fibre 3.52g Sugar 7.75g Protein 2.07g