Spicy Butternut Squash and Sweet Potato Soup

Makes 8 one-cup servings 

  • 1 Tbs coconut oil
  • 1 cup sliced white onion (6 oz.)
  • 4 cloves garlic, peeled, smashed and minced
  • 5 cups butternut squash, peeled and cut into chunks (1-1/2 lb.)
  • 2 cups sweet potato, peeled and cut into chunks (9 oz.)
  • 4 cups turkey or chicken broth
  • healthy/liberal sprinkling of dried ginger and nutmeg
  1.  Place coconut oil in a large saucepan over MEDIUM heat and sauté onion and garlic until softened, about 5 minutes.
  2. Add squash, sweet potatoes and saute a few minutes more.
  3. Add several sprinkles of ginger and nutmeg, stir into veggies,  and cook for 1 minute.
  4. Add broth broth. Bring to a boil, then cover and simmer until vegetables are tender, about 30 minutes.  
  5. Remove from heat and when cooled, blend until smooth with immersion blender.
  6. Reheat, to serve, sprinkle with salt and pepper.
  7. Garnish with fat free sour cream or Greek yogurt if you like.