Carrot and Butternut Soup
This recipe came from Full Circle - we get a weekly delivery of fruit and vegetables from them, and I frequently add on eggs and other items (pickles, bread from Essential Bakery) With just a couple of modifications, this became a totally allergen-friendly soup, and it's really, really good. And it's winter. So why not whip up a hearty, flavorful soup using root veggies and winter squash? 1 large onion or 2 shallots, chopped 1 T olive oil 2-5 cloves garlic, minced 1/2 c Marsala (can substitute 1 c chardonnay) 1 large butternut squash, peeled and cut into cubes 6 carrots, cleaned and chopped into large chunks 6 c vegetable stock (I prefer Pacific brand Vegetarian No-Chicken Broth - any vegetable or chicken stock will do) 1 bay leaf 1/2 t dried thyme or 2 t fresh, minced 1 T minced fresh rosemary, or 1/2 t dried 1/4 c maple syrup 1/8 t nutmeg 1/2 t cinnamon 1 t kosher salt 1/2 t fresh ground black pepper 6 oz (about a half can) coconut cream Heat olive oi