Butternut Squash Soup: Whole 30 Approved

Ingredients 

3 tablespoons of coconut oil or clarified butter (ghee)
1/2 cup diced onion
3 cups diced seeded peeled butternut squash (You can purchase your squash pre cut from most grocery stores)
2 cloves garlic, minced
1/2 teaspoon ground ginger
4 cups of chicken broth (use the organic, no salt added)
1 teaspoon salt
1/2 teaspoon black pepper

Possible Add In's

(you can add them in the last 7 minutes of soup cooking)
1 handful of chopped walnuts

Spinach

Shrimp

Scallops

Rotisserie Chicken

Directions 

In a large pot, melt the coconut oil over medium heat and coat the bottom of the pot. When the coconut oil is melted add the onion and cook, stirring until it is translucent, which is about 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute.

Add the chicken broth and bring to a boil over high heat. Boil until butternut squash is soft, about 10 minutes and then remove from the heat.

In one or two batches transfer the soup to a food processor or blender. We used our blender and blended until sooth. Return the puree to the pot.

Return to the pan and heat to a low boil to thicken about 10 minutes.  It should coat the back of a spoon.  You can then put your add in's during this last part.

*Originally posted in The Whole 30

Sweet Potato Soup: Whole 30

This recipe was surprisingly easy! Make in advance and portion out to use at once or later.  If you want to make more of a meal of it you can add spinach, chicken or perhaps shrimp etc.. to this tasty dish.  Enjoy!

Recipe serves 2

Prep 10 Min

Cook time 25 Min

Ingredients

2 Tbsp Coconut Oil

2 peeled and diced sweet potatoes

2 Tbsp Fresh diced ginger (1/2 tsp ground ginger)

1 Cup Coconut Milk (full fat)

Pinch of Cinnamon plus extra for garnish

1/2 Tsp salt

1/4 Tsp Black Pepper

Directions

Heat Oil in shallow saute pan. Toss in the diced sweet potato and coat in the oil.  Add 1 cup of Coconut Milk, ginger  and cinnamon, plus 3 cups of water and bring to a boil for about 15 minutes or the sweet potatoes are fork tender.

Shut off the heat and transfer the soup to a food processor or blender. You can do it in batches if needed.  Blend till smooth.  

Transfer back into saute pan and heat up to desired thickness. Garnish with additional cinnamon to taste. 

* Originally Published in "The Whole 30"  by Melissa & Dallas Hartwig