Ginger Butternut Squash Soup

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Ginger Butternut Squash Soup

Yield 6

Author Marma Health

Ingredients

• 2 tbsp Chicken fat, tallow, olive oil, or coconut oil
• 3 cups Butternut squash cubes, frozen or fresh
• 2 cups Sweet potato, diced, about 1 medium-sized
• 2 cups Yellow onion, diced, about 1 large onion
• 3-4 medium Carrots, sliced
• 3-5 cloves Garlic, roughly chopped
• 2 tsp Ginger root, grated
• 1.5 quarts Water, vegetable broth, chicken broth, or a combination ()
• 2 tsp Sea Salt

Instructions

1. Place a large soup stock pot over medium heat and add cooking oil.
2. Add all vegetables and garlic and sauté for about 15 minutes.
3. Add the ginger root and sauté for another 5 minutes.
4. Pour the water or broth into the pot, and add salt.
5. Cover and bring to a boil over medium-high heat.
6. Reduce heat and simmer until vegetables are fork-tender.
7. Allow to cool and blend with an immersion blender, or transfer in batches to a blender.
8. Store in an airtight container in the refrigerator for up to 5-6 days. Freezes well.