This is a cozy recipe to make in autumn when we start craving butternut and ginger flavors to warm the soul. This recipe is easy to make ahead and serve all week for lunch, but also special enough to serve as an appetizer for your holiday dinner party!
Ingredients
- 2 tablespoons chicken fat, tallow, olive oil or coconut oil
- 3 cups butternut squash cubes (frozen or fresh)
- 2 cups diced sweet potato (about 1 medium sweet potato)
- 2 cups diced yellow onion (about 1 large onion)
- 1.5 cups sliced carrots (about 3-4 medium carrots)
- 3-5 garlic cloves, roughly chopped
- 2 teaspoons of grated ginger root
- 1.5 quarts of water, vegetable broth, chicken broth or a combination
- 2 teaspoons – 1 tablespoon Himalayan pink salt
Directions
- Place a large soup stock pot over medium heat and add cooking oil.
- Add all vegetables and garlic and sauté for ~15 minutes. Add the ginger root and sauté for another 5 minutes.
- Pour the water or broth into the pot, and add the salt. Cover and bring to a boil over medium high heat. Reduce heat and simmer until vegetables are fork-tender.
- Allow to cool and blend with an immersion blender, or transfer in batches to a blender.
- Store in an airtight container in the refrigerator for up to 5-6 days. Freezes well.
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