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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

4

45 Minutes

recipe_1541439443

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 4 tablespoons finely grated fresh ginger root
  • 3 cups carrots, chopped
  • 3 cloves garlic, crushed
  • 1/2 medium butternut squash
  • 8 cups chicken or vegetable stock
  • 3 large strips of zest from an organic orange
  • Salt to taste
  • Dash of dry sherry (optional)
  • Dash of nutmeg
  • Chopped fresh parsley or cilantro for garnish

DIRECTIONS

  1. Heat the oven to 350 degrees F (175 degrees C).

  2. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake 30-40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

  3. Heat coconut oil in a large pot, add the onion, 1/2 the garlic and 1/2 the ginger, and sauté, stirring, just until the onion is translucent. Add the carrots, stock & zest. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 20-30 minutes. Remove zest and discard.

  4. Add the remaining raw garlic and ginger, the nutmeg, and optional sherry. Purée the soup in batches in a blender or food processor.

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