Creamy Ginger Butternut Soup
Serves 8
Prep time: 30 minutes
Cook time: 45 minutes
2 pounds of chopped butternut squash (1 large or 2 small butternuts)
1 large sweet onion
2 TBSP grass-fed butter or avocado oil
4 cups of organic bone broth
1 can organic Thai full fat coconut milk
2 cloves garlic
1-2 tsp chopped fresh ginger
1 cinnamon stick
½ tsp salt (to taste)
1 dash black pepper
½ tsp nutmeg
Saute butternut and onion in grass-fed butter or avocado oil for about 10 minutes. Add in remaining ingredients and simmer until butternut is soft. Remove cinnamon stick. Puree with an immersion blender. Enjoy!
