Fall Harvest Soup (Paleo, Whole30)
Prep:40 Min. Yield: 8-10 Servings
2 tablespoons Sun Rain Grow Smoked Turmeric with Garlic Ghee
4 cups cubed (or ridge-cut) butternut squash
2 small sweet potatoes, cubed
1 yellow onion, halved then quartered
6 cloves of garlic, peeled
salt and pepper, to taste
12 cups chicken stock
3 cups cooked chicken, in pieces or shredded
1 tsp dried thyme leaves
1 tsp dried rosemary
1/2 tsp cumin
Salt and pepper to taste
1. Drizzle vegetables with Smoked Turmeric with Garlic ghee and roast at 425 for 25 mins.
2. Meanwhile, bring chicken stock to a simmer and add chicken and spices.
3. Once vegetables come out of oven and are tender, add all of the onions and half of the veggies to a blender with a cup of water. Purée veggies and add purée to soup.
4. Add the other half of the veggies to the soup and simmer for 10 minutes. Enjoy!