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Back-to-School Fall Harvest Soup

fall harvest soup recipe Excerpted from The Little Lunchbox Cookbook: 60 Easy Real-Food Bento Lunches for Kids on the Go by Renee Kohley. Published by Page Street Publishing Co. Photography copyright © Becky Winkler.

When the weather turns cooler and school is back in session, warm the kids up after a chilly recess with this smooth sweet and savory soup! Squash is loaded with vitamins and minerals that busy, growing children need—and it also happens to have a kid friendly sweet taste. They’ll slurp this soup down from their thermos with a straw or a spoon and be ready for a full and focused afternoon of classes.

You’ll need the recipe for Simple Nourishing Bone Broth to make this soup.

Note
• You could use your Instant Pot® pressure cooker to cook the squash and pumpkin if you are short on time; however, I love the flavor that roasting lends the vegetables, and by the time the Instant Pot® comes to pressure, the cooking time is almost the same as the 30 minutes of roasting time.

fall harvest soup recipe Excerpted from The Little Lunchbox Cookbook: 60 Easy Real-Food Bento Lunches for Kids on the Go by Renee Kohley. Published by Page Street Publishing Co. Photography copyright © Becky Winkler.

Back-to-School Fall Harvest Soup

Renee Kohley
(dairy-free option, egg-free, gluten-free, nut-free, soy-free)
Course Dinner, Lunch
Servings 12 cups (2.9 L)

Ingredients
  

  • 1 small butternut squash, peeled, seeds removed, and cubed
  • 1 small pie pumpkin, seeds removed and cut into eighths
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon sea salt, plus more as needed
  • 3 tablespoons (45 g) butter or ghee or 3 tbsp (45 ml) olive oil or 3 tbsp (45 ml) olive oil
  • 1 medium onion, coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 1 small sweet potato, peeled or unpeeled and cubed
  • 3 cloves garlic
  • 2 small pears, peeled or unpeeled and cubed
  • 4 cups (960) bone broth (recipe linked)
  • 1/2 cup (120 ml) full-fat coconut milk or raw milk
  • 1 teaspoon coconut sugar, raw honey, or pure maple syrup (optional)
  • Black pepper, as needed

Instructions
 

  • Preheat the oven to 425°F (218°C).
  • On a large baking sheet, toss the butternut squash and pumpkin with the oil and sea salt. Roast the squash and pumpkin for 30 minutes, until they are fork tender.
  • Meanwhile, melt the butter in a large soup pot over medium heat. Add the onion, carrot, sweet potato, and a large pinch of sea salt.
  • Cook the vegetables for 10 minutes, until the veggies are soft and slightly caramelized. Add the garlic and pears and cook the mixture for 3 to 5 minutes.
  • When the squash and pumpkin are done roasting and are cool enough to handle, use a knife to slice the skin away from the pumpkin. Discard the skin.
  • Add the broth, milk, and butternut squash and pumpkin to the soup pot. Bring the soup to a simmer. Turn the heat off and puree the soup using an immersion blender. (Alternatively, you can blend the soup in a countertop blender, working in batches if necessary.) Stir in the sugar (if using), sea salt, and black pepper.
  • This soup will last for 5 days in the refrigerator. To freeze the soup, let it cool to room temperature, and then store it in freezer-safe containers in the portion sizes that you want.

Notes

The Little Lunchbox Cookbook by Renee KohleyExcerpted from The Little Lunchbox Cookbook: 60 Easy Real-Food Bento Lunches for Kids on the Go by Renee Kohley. Published by Page Street Publishing Co. Photography copyright © Becky Winkler.
Keyword broth, Fall, Pumpkin, soup, squash, stock, Vegetables

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