Quinoa Squash Soup

This is a great fall meal.  Super simple, Vegan and if you use homemade stock it is candida friendly.  You can use any kind of squash, I used a butternut this time.

What you need:

Approx 4 cups vegetable stock (see previous post for home made stock)

1 squash, roasted in the oven is best

1 medium potato, peeled and chopped

1 medium apple, peeled and chopped

1 cup uncooked quinoa

1/2 tsp of pumpkin pie spice or a combination of nutmeg, ginger and cinnamon 

Salt and pepper to taste

Put all ingredients in a large stock pot over medium/high heat.  Let come to a boil and then continue to boil until potatoes are soft.  At this point remove from heat and using an immersion blender purée the soup.  Reduce the heat to medium low, replace the soup over the heat and simmer for about 20 minutes, adding water if the consistency is too thick.  Serve with a savory yeast free bread and enjoy this great fall meal!