It’s a rainy day here in Florida, which hopefully means that the cooler weather will be moving in soon. Last week’s record setting 90+ degree weather just wasn’t working for my new found soup habits. Despite the heat, I totally loved on this ginger butternut & sweet potato soup.
Keeping it short today…on to the food! 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.
- 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
- ½ tsp black pepper (omit for AIP)
- ¼ tsp freshly ground nutmeg (omit for AIP, can sub cinnamon)
- fresh thyme, for garnish
- 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.
- Add broth, salt, and nutmeg. Stir well.
- Simmer for 20-30 minutes, stirring occasionally.
- 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.
- Garnish with fresh thyme.