Paleo Golden Harvest Soup

This has been my favorite soup even before we went Paleo.  If it so yummy with the pairing of harvest vegetables and curry.  I make it a few times every year and often take it to potlucks where it is always a hit.

Golden Harvest Soup

Ingredients:

• 12 oz lean boneless pork
• 2 cloves garlic, minced
• 2 celery stalks, sliced
• 2 tsps curry powder
• 32 oz chicken broth
• 3 cups cubed, peeled and cubed butternut squash
• 1 1/2 cups baby carrots
• 1 large cooking apple, cored and cut into small cube

Directions:

1. Slice celery and core apple. 
   
   
2. Peel and cube squash.  (This is perhaps the hardest part of the recipe.  I have such a hard time cubing the squash, but that might also be because I have dull knives.  Anyway, take care to not cut yourself in the process).
   
   
3. Add all ingredients to your crock-pot.  Cook on high for 4 hours or low for 7.
4. Once the squash is soft and cooked, use your immersion blender to blend the soup.  Or, if you do not have an immersion blender, you can spoon out the chunks of squash into a normal blender and pulse on high, then add the blended squash back to soup.  If you prefer a chunky soup to creamy, you can skip this step altogether.
5. Serve with toasted sunflower seeds and pepitos.
   
   

My husband isn't crazy about soup, so I have discovered that soup freezes well.  I spoon the left-overs into a metal muffin tin and place in the freezer.  I then pop the frozen soup out of the tin and place into a container to store in the freezer.  Each frozen section is about 1/2 cup of soup, depending on the size of your tin.