About the Recipe
This velvety soup combines the natural sweetness of roasted sweet potatoes and butternut squash with warm spices, creating a cozy and nourishing dish perfect for any season.
Ingredients
Ingredients
1 tablespoon coconut oil
1 white onion, diced
3 garlic cloves, minced
2-inch piece fresh ginger, minced
8 cups bone broth
3 small or medium orange sweet potatoes, peeled and cubed
2 carrots, peeled and sliced
1⁄2 butternut squash, peeled, deseeded, and cubed
1 tablespoon turmeric
1 teaspoon sea salt
1 can full-fat coconut milk
Bone broth or water as needed, prewarmed, optional Green onions, optional
Preparation
Heat oil in a large saucepan, add onions, and cook for three minute Add the garlic and ginger, then cook an additional two minutes
Add the remaining ingredients except the coconut milk and sim on medium heat for 40 minutes.
Remove from heat, add the coconut milk, and blend using a blender until smooth.
Once smooth, add in bone broth or water to achieve your desiral consistency.
Garnish with green onions and serve warm.