Ingredients
Scale
- one big butternut squash
- 2 TBS coconut oil (like this) or ghee (I use this brand)
- 1/2 of an onion
- 3–4 cloves garlic, minced
- 1 tsp turmeric powder (like this)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 2 – 3 cup homemade bone broth
- 1 to 1 and 1/2 inch piece of fresh ginger, grated (depending on how gingery you like it)
- 1/2 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
- unrefined sea salt (like this), to taste
Instructions
- Directions:
- Cut butternut squash in half, deseed, and cook until tender. Either bake in oven at 400’F skin side down until soft or place into crock pot with 1 inch of water on HIGH for about 2 hours. Remove from heat and allow to cool.
- Place all dry spices into small bowl and set aside.
- Saute onion in fat of choice for 5-7 minutes until onions begin to brown. Add garlic and cook another minute or two.
- Pour in spices and let them temper for a minute or two, stirring occasionally. They will get very fragrant. Do not let them smoke. Turn down heat if you need to.
- Add 2 cups of bone broth, ginger, and 1/2 cups coconut milk. Stir to combine.
- Scoop out all of the meat from your butternut squash and add to soup.
- Use an immersion blender to completely puree the soup together. Add more broth if necessary. (A regular blender will work. Just be careful as it may be hot)
- Warm the soup back up and you are all done.
- Salt to taste and enjoy!