Butternut Squash Soup.jpg


1 butternut squash, chopped into 1" cubes
2 large sweet potatoes or yams, peeled and chopped into 1" cubes
1 large yellow onion, chopped into 1" cubes
2 Tb olive oil
1 teaspoon cinnamon
2 teaspoons turmeric
1/4 teaspoon nutmeg
2 teaspoons sea salt
3 cups bone broth (preferably homemade) or chicken stock
1 15oz. can of coconut milk

Throw the squash, sweet potatoes and onion into a large pot or Dutch oven with the olive oil. Sprinkle on the cinnamon, turmeric, nutmeg and sea salt. Sauté for 3-5 minutes. Add bone broth and bring to a boil. Lower heat and simmer, covered, for about 15 minutes or until squash and sweet potatoes are softened. Blend with an immersion blender (or pour into a blender to blend in batches) until smooth. Add coconut milk, stir to combine and serve.

I save this in jars in my fridge so I always have some on hand - it's a great way to get your orange veggies!!!