Anti-Inflammation Soup

Ingredients

1 medium sized Butternut squash – peeled and cubed
1 large sweet potato – peeled and cubed
2 medium to large carrots – cubed
3 fingers turmeric root – peeled
1 thumb joint of ginger –peeled and quartered
1 small onion – diced
2 cloves of garlic – minced
5.5 cups of liquid – (I use 4 cups of chicken broth and 1 can of coconut milk. You can use vegetable broth instead or a mixture of chicken and vegetable. If you don’t like coconut milk, you can use almond milk with ½ c heavy cream)
Olive oil
Salt and pepper to taste

Instructions

Preheat oven to 425
Place first ingredients on a bowl and toss with a little olive oil, salt and pepper
Turn out onto a large cookie sheet lined with parchment paper and spread out evenly
Place cookie sheet with root vegetables in the oven for 45-55 minutes
While root veggies are cooking, sauté the onion and garlic in some olive oil until the onions are soft and lightly translucent, about 5 minutes
Next, add the liquids of your choice to the pot with the onions and garlic
When root veggies are done, add them to the pot as well and turn down to a simmer, cover and let simmer for a while
I like to simmer for about an hour to get the flavours distributed throughout the soup
When done simmering, take a stick blender to the soup and puree to desired consistency
Test for flavour and add any salt or pepper that you desire
Garnish with parsley, sunflower seeds or anything else you like