### Gluten free, Paleo, Wahls, FodMap, vegetarian friendly ###

Here is a delicious Fall produce recipe I have created just for you.

I did not even get any inspiration from a cookbook as it can sometimes happen. I have documented it step by step not only to help me remember what I did but also for you to easily achieve the same yummy result.

I hope you will enjoy it as much as I enjoyed creating (and eating) it!

Ingredients for 8 people

(I serve 4 people and preserve or freeze the rest)

– 1 butternut squash, peeled, seeded, and cubed

– 1 sweet potato, peeled and cubed

– 1 yam, peeled and cubed

– 1/2 cup frozen sweetcorn (or fresh if readily available)

– 8 cups chicken stock or vegetable stock if you are vegetarian

– 1/2 tsp ground ginger

– 1/2 tsp ground nutmeg

– 6 tbsp non hydrogenated margarine

– 1 tsp brown sugar (or better, coconut sugar)

– 4 drops vanilla extract

– pepper to taste (no need for salt if you are using stock)

– optional for serving: 2 tbsp of cranberries, 1 stem of rosemary, parmesan shavings to taste.

Steps:  

– Prepare your veggies and put them in a large cooking pot.

– Add enough stock to cover the veggies and bring to a boil.

– Reduce to medium heat and cook for 20-30 min (until veggies are tender enough to be pureed)

– With a hand blender or a standing blender puree the soup.

– Add 3tbs of margarine, all the spices and 2 drops of vanilla extract.

– Set aside.

– In a small pan, gently heat the 3 remaining tbs of margarine and add the sweetcorn (it is ok if it is still frozen). Add 1 tsp of sugar. Mix and cook on medium-low heat until the corn becomes tender and golden or “caramelized”. Add the 2 remaining drops of vanilla extract.

– Ladle the soup in serving bowl, top with parmesan, 1 tbs of corn, a few cranberries and the rosemary and serve while hot.

– This soup freezes very well (without the corn, which should be frozen separately). I also love preserving my soups, so now I have a few jars available for the coming weeks!

P.S. : I jumped on my elliptical trainer while the soup was cooking so this became part of my fitness routine 🙂