This is a classic fall soup that we've updated to be perfect for the spring and, well, anytime of year! We supplement this soup with fresh, bright orange carrots, yams and ginger. These additions give the soup a deep orange/yellow color and add sweetness. We use coconut milk instead of cream to keep it dairy free. The ginger adds a "heat" component as well as a floral character. The final secret ingredient is the addition of an apple...trust us! You'll want to make extra as this soup makes great leftovers!
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Love is The Ultimate Spice!
Makes About 10 Servings
|4 oz coconut oil (extra virgin cold pressed)||1 onion, diced|
|1 leek (cut in half moons & rinsed thoroughly)||4 cloves fresh garlic, minced|
|4 inch piece of ginger, grated||6 cups The Flavor Chef Organic Chicken Bone Broth|
|1 medium butternut squash, peeled & cubed||3 carrots, peeled & sliced|
|2 medium yams, peeled & diced||1 apple, diced|
|1 tsp Ceylon cinnamon||2 cans organic coconut milk/cream|
|fresh cilantro (for garnish)||sprinkle of cinnamon (for garnish)|
|sea salt (to taste)||black pepper (to taste)|
In an 8 quart sauce pot on high heat, add the coconut oil, onions, and leeks, and cook for 3 to 4 minutes. Now add the minced garlic and grated ginger and allow to sweat. Add a small amount of sea salt and one teaspoon of Ceylon cinnamon. Next, add the squash, carrots, yams, and apple, and allow to cook for 5 to 8 minutes. This process (sweating the vegetables) will draw out the flavor and begin to cook the vegetables. Now add The Flavor Chef Organic Chicken Bone Broth. Bring the entire soup to a quick boil and then reduce to a simmer. When the vegetables are very tender and easily pierced by a fork, turn off the heat. Next, use an immersion blender to completely purée the soup. Taste the soup and adjust the seasonings. Add the coconut milk/cream and blend again. This soup can then be served or chilled for later use. Or, you can serve chilled if so desired.