Ingredients

• 1 Tbsp grass-fed butter, ghee, or coconut oil

• 1 onion, diced

• 1 lb carrots, chopped

• 1 butternut squash, peeled and chopped

• 1-2’ piece of fresh ginger, skinned, and diced

• 1 tsp salt

• dash pepper

• 1 tsp garlic (fresh or powder)

• 1 tsp turmeric (fresh or powder)

• 1 quart chicken bone broth

• 1 Tbsp honey

• 1/2 cup heavy cream (organic, grass-fed ideal)

• 1 Tbsp fresh lemon juice

Preparation

1. Chop, peel, and/or dice all veggies above as suggested.

2. A soup pot will be best for this dish, on the stovetop brown the onion in the butter or whatever cooking oil you’re using.

3. After onions are browned, add in the carrots, butternut squash, ginger, salt, pepper, garlic, and turmeric. Cook for about 5 minutes until the veggies are slightly browned and fragrant. I covered with a lid for this portion to steam them a bit.

4. Add in chicken broth and honey. Bring to a simmer and cook until veggies are cooked through (easy to smash). This can be done with or without a lid on, I find that it steams/cooks faster with a lid. Turn the heat off once finished.

5. Ideally, use an immersion blender to blend all ingredients directly in the pot. I did not have one, so I let the soup cool a bit and then scooped it in portions into a traditional blender and blended it up, transferring into a bigger bowl afterwards.

6. Once all portions of the soup have been blended and mixed together, add in the heavy cream + lemon juice. Stir around to evenly distribute.

7. When serving, serve with a sprinkle of pepper on top.

Tips

• This meal was served with sourdough grilled goat cheese sandwiches filled with barbacoa and a side salad.

• With bone broth in the ingredients adding protein, this is a great meal on it’s own as well.

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