Yellow x 3 soup

This soup blends up to a silky smooth consistency. It'll come together pretty quickly and reward you with warming spices, sweetness, and a little heat right at the back of the throat. I highly recommend using the ghee as it really complements the butteriness of the squash and sweet potatoes. The recipe is also easily doubled if you like leftovers.

Yellow x 3 Soup
serves 4

3 TBS extra virgin olive oil or grass fed ghee
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
tiny pinch of Aleppo pepper or 1/2 tsp red chili flakes
2 garlic cloves, minced
1 medium onion, diced
2 TBS fresh ginger, peeled and minced
1.5 cups butternut squash, cubed
1.5 cups sweet potatoes, cubed (1 small medium sweet potato)
5 cups of bone broth/vegetable broth
sea salt and pepper
chopped cilantro or parsley to garnish

Heat a dutch oven or 5 QT soup pot over medium heat. Add olive oil or ghee. When warm, add turmeric and stir for 2 minutes. Add onions and saute until soft and translucent, about 5-7 minutes. Add remaining spices, garlic and ginger. Mix for 1-2 minutes. Add a good pinch of salt. Pour in broth, followed by squash and sweet potatoes. Bring to a boil. Reduce heat to slow to maintain a gentle simmer. Taste and season. Cover and cook 30 minutes. Blend to desired consistency. Adjust seasoning. Garnish with cilantro or parsley.