Curry Pumpkin Squash Stew/Soup

Necessities:

• 1 medium size Pumpkin, diced
• 1 large Squash, diced
• 1-3 apples, sliced
• Carrots & other root veggies (e.g. Rutabaga, parsnip, beets) - add lots, shredded.
• 1-3 clove Garlic
• 3 cups broth (or water)
• 2 Tbsp Olive oil
• 2 Tbsp mild curry powder
• Fresh Coconut Water (Non SCD/GAPS recipe can use canned Coconut Milk instead)

Additional Options:

• 1 Tbsp cinnamon (or stick on bottom)
• 1 Tbsp black pepper
• 1 tsp cumin (optional)
• 1 tsp coriander (optional)
• 1 tsp tumeric (optional)
• 1 tsp parsley flakes (optional)

Steps:

• Place all ingredients, except coconut water, in slow cooker.
• Cook on low for 8-10 hours, or high for 4-5 hours.
• When cooking is complete, add coconut water & stir.

Non SCD/GAPS people can:

• Substitute a can of coconut milk, for coconut water.
• Cook some rice, millet or quinoa on the side to mix in.