Pumpkin Butternut Squash Soup

INGREDIENTS

  • 2TBS ghee

  • 2 Fjui apples, chopped

  • 1C butternut squash, chopped

  • 4 carrots, chopped

  • 1 can pumpkin

  • 4C bone broth

  • 1C water

  • 1C mango, diced (fresh or frozen)

  • 1/2tsp sea salt

  • 1/4tsp cinnamon

  • 1/2 tsp turmeric

  • 1TBS ginger, chopped

  1. Melt ghee or grass-fed butter in bottom of large pot over stove.

  2. Add apples, butternut squash and carrots and saute for a couple minutes until veggies begin to sweat.

  3. Add seasonings (salt, cinnamon turmeric, ginger) and stir until well coated.

  4. Add mango, pumpkin, broth, and water. Stir then bring to a boil and reduce to simmer for about 15-20 minutes until veggies are soft.

  5. Using an immersion blender, blend all ingredients in pot until smooth.

  6. Serve hot or cold and enjoy!

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