Description
This smooth and creamy butternut squash carrot soup is packed with veggies and warm spices like ginger, turmeric and ginger.
Ingredients
1 butternut squash, peeled, seeded and cubed (about 2 pounds but just use whatever size squash you have!)
1 1/2 pounds carrots – peeled and roughly chopped into pieces that are 1/2-1 inch
1 yellow or sweet onion, diced
1 tablespoon coconut oil (or avocado or olive oil)
1 inch piece of fresh ginger – peeled and chopped
1 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon kosher salt
32 ounces of chicken or vegetable stock
1 (13.5 ounce) can coconut milk
1 tablespoon maple syrup
Pepper – to taste as you’re doing your final soup tasting and seasoning
Garnishes like pepitas, freshly ground pepper, chopped parsley or rosemary, etc.
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until it begins soften.
- Add butternut squash, carrots, ginger and spices and stir until all veggies are coated in spices – about one minute.
- Add chicken or vegetable broth and bring to a simmer. Let simmer uncovered for about 30-45 minutes, or until vegetables are soft and easily pierced with a fork.
- Add coconut milk and maple syrup stir until combined.
- Remove from heat and puree the soup – either using a blender and working in batches or with an immersion blender.
- Taste and season soup to your liking and then top with garnishes of your choice and enjoy!
Notes
Soup will keep in fridge for 3-5 days. I do not recommend freezing due to the coconut milk.