Directions

• Step 1 1. In a large pot over medium heat, melt your coconut oil and add in the ginger, stirring constantly for about 2 minutes.
• Step 2 2. Add the sweet potatoes, squash and pear. Stir together to coat your veggies well.
• Step 3 3. Add the bone broth and increase the heat to high, brining to a boil.
• Step 4 4. Once boiling, cover and reduce heat to medium-low. Let simmer for about 8-10 minutes.
• Step 5 5. Stir in your chopped green onions and turn heat off.
• Step 6 6. With an immersion blender, puree the soup until no longer chunky and just smooth. Garnish with cilantro, pumpkin seeds or more green onions.