Anti-Inflammatory Soup

Ingredients

4 cups of Butternut Squash Puree

2 cups of Bone Broth

1 can of Coconut Milk (400ml/14oz)

2-4 cloves of Garlic, finely chopped

1 inch of Ginger, finely chopped

1 Carrot, finely chopped

2 teaspoons of Turmeric

½ teaspoon of Cardamom (optional)

1 tablespoon of Olive Oil

Note: Cardamom powder might be hard to find and is an optional spice for this soup. Without cardamom, the soup is still outstanding.

Instructions

1.Heat the garlic, ginger, and carrot in a frying pan with the olive oil for 2-3 minutes on medium.

2. Stir in the turmeric and cardamom, and heat on medium for 1 minute. Remove from heat.

3. Add all of the ingredients to a large pot and heat on medium until it bubbles.

4. Lower heat and simmer for 5 minutes, stirring occasionally.

To make a homemade butternut squash puree, slice a large butternut squash in half and clean out the inside. Bake the halves, inside up, at 350 degrees for 45-60 minutes. Blend until pureed.

To make bone broth from scratch, purchase a bone from your local butcher and add it to a pot of water, bring it to a boil and simmer. Keep the bones covered with water by adding warm water when necessary, skimming the foamy top layer. After 8-12 hours of simmering, let it cool and remove the bone.