Fall is in full swing. Our heat is turned on, and the comfort food eating is in full force–without the gluten and dairy, though! You absolutely don’t need them.
Do yourself a favor and pick up Against All Grain by Danielle Walker. She has a fantastic New England Clam Chowder that’s dairy and gluten free. It’s amazing.
Another soup I love is butternut squash bisque. A friend of mine was raving about a recipe she made with the squash from her farm share. The ringer for me was that her kids love it. SOLD. I’ll try anything to get my kids to eat more veggies. The problem with this recipe was that there was dairy, white potato, and wine. So I subbed them out an recreated the recipe a bit. The result was delicious. And yes my kids (all but the 3 year old) liked it. Win 🙂
Paleo Butternut Apple Harvest Soup
2 tablespoons coconut oil
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 medium sweet potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, cubed
1 quart chicken stock
1/4 c apple cider
1/2 cup coconut cream (scrape from top of can)
1/2 teaspoon ground nutmeg
salt and pepper to taste
Melt oil in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes.
Add sweet potato, squash, carrots, apple, and chicken stock.
Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot.
Once the soup has been pureed, return it to the pot and stir in cider and coconut cream.
Season with nutmeg, salt, and pepper; simmer gently for 5 minutes.
Serve hot with Elanas Pantry’s almond flour biscuits.