Squash, sweet potato & ginger soup



This comforting soup is made with fresh Panier du Fermier produce. Top it off with pepitas, coconut milk and freshly ground pepper for extra depth in flavour, texture and nutrient density




Ingredients (serves 6 portions)


1 butternut squash (chopped)

1 sweet potato (chopped)

1 yellow onion (chopped)

1/4 cup fresh ginger (finely chopped)

3 cloves garlic (finely chopped)

6 cups organic vegetable broth

3 tablespoons avocado oil

Salt to taste


Toppings: pumpkin seeds, coconut milk and freshly ground pepper.


Method

In a large saucepan, sautée the garlic and onions with avocado oil. Stir frequently until the onions become translucent. Add the squash and sweet potato and sautée for 3 minutes before adding the ginger and broth. Bring to a boil and let simmer and stir occasionally for 20 minutes, uncovered. Purée with a hand mixer, add salt to taste and the toppings before serving. Enjoy!

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