I cannot even begin to describe how delicious this soup is. Made from whole, seasonally inspired ingredients, it is not only healthy but deeply satisfying – the way homemade soup should be. Warm your belly and your spirits with this seasonal treasure!
I topped mine with some pepper and some cinnamon, but feel free to play around with this soup and make it your own! I know you’ll love this creamy and heartwarming soup!
You can also freeze it for future prep-free meals!
Ingredients:
- Butternut Squash, halved & seeded
- 5 Carrots, peeled & chopped into 1-2 inch chucks
- 4 tbs. Good quality oil (coconut, olive, avocado)
- ½ Red or Yellow onion, chopped
- 3 Cloves Garlic (or minced)
- 2-3 Cups Vegetable Broth
- 1 tsp. Salt (to taste)
- ¼ tsp. Ground black pepper
- ¼ tsp. Ground ginger
- 1 Can Coconut Milk (fat free works as well)
Directions:
- Preheat the oven to 425.
- Oil a baking sheet or use a silicone sheet.
- Cut the squash in half lengthwise & scoop out the seeds with a spoon. Place butternut halves cut side down on the prepared sheet.
- Toss the carrots in half the oil and scatter them on the sheet.
- Cook the squash for 45-60 minutes until tender; check the carrots after 30 minutes. If they are tender remove them and set aside.
- Heat the remaining oil in a large pot. Sauté onions and garlic until tender.
- Allow the squash and carrots to cool, then place in a high-powered blender with vegetable broth, onions and garlic. Puree until smooth.
- Return mixture to the pot. Add salt, pepper, ginger, and coconut milk and bring to a simmer. Taste and add more salt if desired. If the soup is too thick, add more broth.
*To freeze – put the soup into glass jars and fill only to the shoulder of the jar. Let the soup cool before covering with a lid and placing into the freezer.
If you want more yummy recipes from Christina, you can download her Free Smoothie Bowl eBook by clicking this link!
Please show some love:
