Ginger Butternut & Sweet Potato Soup (Gluten Free, Paleo, AIP)

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Cooler weather will be moving in soon, which means all the soup. 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.

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Ginger Butternut & Sweet Potato Soup

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prep 10 mins
cook 35 mins
total 45 mins

Ingredients

  • 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

  • 1/2 tsp black pepper (omit for AIP)

  • 1/4 tsp freshly ground nutmeg (omit for AIP, can sub cinnamon)

  • fresh thyme, for garnish

Instructions

  1. 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.

  2. Add broth, salt, and nutmeg. Stir well.

  3. Simmer for 20-30 minutes, stirring occasionally.

  4. 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.

  5. Garnish with fresh thyme.

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