Autumn Butternut Squash Carrot Soup

The chilly weather has officially set in and dare it say it - there is even a thick layer of snow on the ground in October! We are in for a long haul of chillier weather and what better way to enjoy that than with a big bowl of comforting soup filled with delicious ingredients that will help keep you healthy all cold and flu season long! This recipe is so delicious its perfect for the whole family, its inexpensive and doesn’t involve a lot of ingredients. This recipe also can be doubled to make a larger batch for the freezer for easy quick healthy family dinners ahead!

Ingredients

  • 3 cups diced Butternut squash

  • 6 carrots

  • 1 head of garlic

  • 3 pieces of ginger (amount to your liking)

  • Olive oil

  • Salt to taste

  • Pepper to taste

  • 1-2tsp turmeric

  • 1 can low-fat coconut milk or full fat if you like it really thick

  • 4 cups of broth

    Optional toppings:

  • 1/2 can full-fat coconut milk

  • Pumpkin seeds

  • Sage

Directions

  1. Preheat oven to 450 degrees

  2. Dice up all your vegetables into 1” pieces and lay them on one or two baking trays as needed. Cover vegetables in olive oil, salt, pepper and turmeric and place in a preheated oven for 45-50 minutes until vegetables are tender

  3. Place broth and coconut milk into a soup pot and bring to a boil

  4. Add vegetables to the soup pot let the flavours boil and blend for 10-15 minutes

  5. Place all soup ingredients into a blender or use an immersion blender until smooth. Use the soup option on a Vitamix if you have one and let it blend until the perfect soupy texture

  6. Add toppings and serve to enjoy!

I could not recommend this recipe more and I hope you enjoy it!

 
recipesChristy GammelComment