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
prep 10 mins
cook 35 mins
total 45 mins
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
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.