Fall is in full swing, which means it's soup season! My garden is overloaded with butternut squashes, so what better to do with them than to make soup? This butternut squash carrot soup is a fall staple, it's super simple, packed with flavor and the perfect soup to cuddle up with and watch a movie on a brisk fall day.
Ingredients:
32 oz vegetable broth
1 can coconut milk
1 medium butternut squash (peeled and cubed)
1 lb carrots (peeled and sliced)
4-5 cloves garlic chopped
½ sweet onion chopped
3 tsp fresh chopped/grated ginger
1 tsp cinnamon
1 tsp paprika
1 tsp salt
½ tsp black pepper
Olive oil
For garnish:
Pepitas
Coconut cream or coconut milk
Directions:
First peel and chop both the butternut squash and the carrots. Place them on a baking sheet, lightly salt and pepper and drizzle with olive oil and bake for about 30 minutes at 400℉ or until tender.
Once the squash and carrots are finished baking, In a medium pot, saute the chopped onion, garlic, and ginger in about 3 tbsp oil until onions are translucent, about 5 minutes.
Add the butternut squash, carrots, veggie stock, cinnamon, paprika, salt and pepper to the pot and bring to a boil.
Then add the coconut milk and use an immersion blender to blend everything together until smooth. You can also use a regular blender, you may have to blend in batches.
After pour the soup into bowls, top with a drizzle of coconut milk or coconut cream and sprinkle some pepitas.
Enjoy!
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