Warm Belly Breakfast Soup
with Butternut Squash and Sweet Potato
April 18, 2016
The recipe I will share with you today came from the combination of the chill in the morning and the fact that all of the spring produce is still making its way to my local farmers market. I wanted something that would be warming and I wanted to use a root vegetable, which is very grounding and helps you feel stable and solid all day long. I wanted it to be a puree so that I could drink it, because I don’t know about you but my mornings tend to be filled with lots of good things to do! I always wanted to include some of the super healthy spices that I am learning more about like turmeric, ginger and cinnamon. And I didn’t want to get up early to make it, I wanted to have my slow cooker do the work.
Not too much to ask, right? I didn’t think so either!
For many people, creating a breakfast that is healthy and fulling is challenging. If you are a blood type O, this soup may need some more protein. If you are an A, it will probably last you until lunch time unless you had a heavy workout. Maybe you don’t like to eat right away in the morning, that’s okay too! Listen to your body and have the soup in a thermos for later so you are not tempted by the quick sugar carbs that are usually available.
Don’t be afraid to change it up and have your leftover dinner for breakfast! Or put your favorite meal in your slow cooker over night for a great breakfast in the morning. We have breakfast for dinner, why not switch it around? It may seem odd at first, but you will find yourself filled with energy and ready to take on your day!
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Passive Time | 8 hours |
| Servings |
cups
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- 2 tbsp coconut oil
- 2 granny apple smith apples or another variety if you choose
- 2-3 carrots scrubbed and roughly chopped
- 1 butternut squash peeled, and roughly chopped
- 1 sweet potato peeled and roughly chopped
- 1 small onion chopped
- 2-3 cloves of garlic smashed and chopped
- 1-2 tsp cinnamon
- 1/2-1 tsp turmeric and ginger
- 1/2 tsp garam marsala
- 1-3 tsp jerk spice cayenne, or other spice
- 1 can full fat coconut milk to finish
- Optional salt and pepper
Ingredients
|
|
- Place all of the ingredients into your slow cooker except for the coconut milk. Cook on low for 8 hours then add the coconut milk.
- Puree and adjust the spices.
- I have made this three times and each time, I tend to make it focus on a different spice. Once I made it very spicy, another time I really wanted to taste the ginger and turmeric. Start very conservatively with the spices and add more after you do a taste test.
"This is super delish and super savory. I have never done a soup like this in the crock pot, let alone as a breakfast soup! It was super easy and is changing what I think breakfast foods really are! Thanks Jen....My hubby says super thanks because he was an even bigger fan than me!" 😉
