Curried Winter Soup with Carrot, Sweet Potato and Butternut Squash

ovenloveblog.com

HKNJ

a few tablespoons quality fat (grass-fed butter, ghee, coconut oil, lard, tallow)

2 medium onions, diced

2 garlic cloves, minced (optional)

2 teaspoons sea salt

½ to 1 teaspoon fresh cracked pepper

2 tablespoons curry powder

1 tablespoon turmeric (optional)

6 to 8 carrots, peeled and chopped

1 large butternut squash; peeled, seeded and chopped

1 large sweet potato, peeled and chopped (you can substitute more carrots or squash if you’re on GAPS or avoiding starches)

4 to 6 cups of bone broth (enough to cover the veggies in the pot)

plain whole milk yogurt, for serving (optional, you can substitute full-fat coconut milk if you’re dairy-free)

Directions at ovenloveblog.com

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