Cooler weather will be moving in soon, which means all the soup. I didn’t go heavy on the seasonings with this one as the hint of fresh ginger cuts through beautifully on it’s own. Feel free to experiment with different flavors – pumpkin pie spice would be phenomenal.

Ginger Butternut & Sweet Potato Soup

prep 10 mins
cook 35 mins
total 45 mins

Ingredients

• 2 TBS ghee (or fat of choice)

• 1 inch piece of fresh ginger, minced

• 12 oz (~ 3 cups) of cubed butternut squash

• 1 large sweet potato, peeled and cubed

• 1 medium onion, diced

• 4 cups of broth

• 1 tsp himalayan pink salt

• 1/2 tsp black pepper (omit for AIP)

• 1/4 tsp freshly ground nutmeg (omit for AIP, can sub cinnamon)

• fresh thyme, for garnish

Instructions

1. In a medium stock pot melt ghee over medium heat. Saute ginger, butternut squash, and sweet potato until slightly soft, about 10-12 minutes. Add onion half way through.

2. Add broth, salt, and nutmeg. Stir well.

3. Simmer for 20-30 minutes, stirring occasionally.

4. Remove from heat. Using an immersion blender or in batches in a high speed blender puree until smooth. Add more broth depending on desired thickness.

5. Garnish with fresh thyme.

Other Posts You Might Like: