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    Ginger Butternut Soup

    Ginger Butternut Soup

    Serves 4-6


    • 2 tablespoons chicken fat, tallow, olive oil or coconut oil
    • 3 cups butternut squash cubes (frozen or fresh)
    • 2 cups diced sweet potato (about 1 medium sweet potato)
    • 2 cups diced yellow onion (about 1 large onion)
    • 1.5 cups sliced carrots (about 3-4 medium carrots)
    • 3-5 garlic cloves, roughly chopped
    • 2 teaspoons of grated ginger root
    • 1.5 quarts of water, vegetable broth, chicken broth or a combination
    • 2 teaspoons – 1 tablespoon himalayan pink salt


    1. Place a large soup stock pot over medium heat and add cooking oil. 
    2. Add all vegetables and garlic and saute for ~15 minutes. Add the ginger root and saute for another 5 minutes.
    3. Pour the water or broth into the pot, and add the salt. Cover and bring to a boil over medium high heat. Reduce heat and simmer until vegetables are fork-tender.
    4. Allow to cool and blend with an immersion blender, or transfer in batches to a blender. 
    5. Store in an airtight container in the refrigerator for up to 5-6 days. Freezes well. 

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    Take Back Your Health with Robin Shirley