Ginger Yam Butternut Soup
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 1 medium butternut squash, peeled, de-seeded and chopped (makes around 4 cups)
  • 2 yams, peeled and chopped (makes around 4 cups)
  • 4 cups vegetable broth
  • 2 cloves of garlic, chopped finely
  • 2 tablespoons fresh ginger, peeled and chopped finely
  • 1 small onion, chopped finely
  • 1 carrot, chopped finely
  • 1 celery stalk, chopped finely
  • 1 tablespoon cold-pressed olive oil
  • 1 bayleaf
  • Optional: 1 teaspoon turmeric
  • Optional: ¼-1/2 teaspoon cayenne pepper
  • Optional topping per serving: 1-2 teaspoons hemp hearts for a bit of texture, color contrast and some extra healthy fats
DIRECTIONS:
  1. Heat the oil up in a large pot over medium high heat on the stove. Once warmed add in the garlic, ginger, onion, carrot and celery (plus turmeric and/or cayenne if using) and sautée until softened and fragrant, around 3-5 minutes, while stirring frequently; if the bottom of the pan becomes too dry add in a splash or two of broth as needed. Now add in all the broth, the butternut, yams and bay leaf and leave to simmer uncovered for 20 minutes. Check to make sure all the vegetables are cooked through then remove the bay leaf and blend with an immersion or regular blender and serve hot. It sits well in the refrigerator for a couple days but the ginger and garlic flavors will become stronger with each passing day.
Recipe by Love from the Land at https://www.lovefromtheland.com/ginger-yam-butternut-soup/