This delicious soup is made with three roots (yam, carrot, ginger) and butternut squash. Any size vegetables will do! I used a small-ish squash and a very large yam!

1 tablespoon coconut oil
1 yellow onion, diced
3 cloves of garlic, minced (or more, to taste)
1 tablespoon fresh ginger root, minced
1 teaspoon turmeric
3/4 teaspoon sea salt
Dash of pepper, to taste
1 butternut squash, peeled and diced
1 large sweet potato, peeled and diced
3 carrots, chopped into 3 inch rounds
2 or 3 apple-pears, diced
4 cups broth or soup stock (chicken or veggie)
3 tablespoons fresh parsley, chopped
3 tablespoons pumpkin seeds
A handful of feta cheese, crumbled
Dash of nutmeg

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Place a large pot on the stove over medium heat and add the coconut oil. Then add the onions and sauté for about 5 minutes, until translucent and soft. Add the garlic and ginger and sauté for a minute or so until fragrant. Then it’s time for the turmeric, salt, and pepper. After the seasonings are mixed in well, add the squash, carrots, apple-pears, sweet potato, and broth. Stir well. Cover the pot, bring to a boil, and the reduce to a simmer and cook for about 25 minutes, until all the vegetables are soft. Transfer the soup into a blender, or use an immersion blender, and blend until smooth. Once blended, taste and adjust the seasonings if needed. To serve, garnish with parsley, pumpkin seeds, feta, and a dash of nutmeg. Mmm. This recipe freezes well, and more importantly it thaws well too!

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Credit
The Living Kitchen by Tamara Green and Sarah Grossman (with some modifications, especially nutmeg)

Listening
Octavia’s Parables Podcast, every Monday