Healing Autumn Vegetable Turmeric Soup

2 tablespoons coconut oil or ghee
1 large onion, chopped
2 cloves garlic, coarsely chopped
1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder
2 tablespoons chopped fresh turmeric or 2 teaspoons dried turmeric
4 cups butternut squash (1 small)
2 cups fresh fennel, stalks removed, bulb coarsely chopped (1 medium fennel)
2 cups cauliflower, chopped
1 cup organic apple, chopped with peel left on if organic (peel if not organic)
4 cups chicken bone broth or vegetable broth
1/2 teaspoon Celtic sea salt
1/2 teaspoon black pepper
Maldon salt flakes, (or any coarse salt), Chipotle powder or smoked paprika for garnish

In a large soup pot, heat the oil over medium high heat.

Add onion and a pinch of salt, saute for 5 minutes until onion is translucent.

Add garlic, ginger and turmeric. Saute 30 seconds until fragrant. Add the butternut squash, fennel, cauliflower and apple. Stir to combine.

Season with sea salt and black pepper. Add stock and cover. Bring to a boil over high heat and then lower to a simmer. Cover and simmer for 20 minutes or until the butternut squash is tender.

Transfer to a blender or use an immersion blender and blend until smooth.

Serve warm with a sprinkle of coarse salt and chipotle powder (if you like spicy, I do) or smoked paprika.

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