Butternut Squash & Carrot Ginger Soup

Mmmmmmmmmmmm. Thats pretty much all I have to say about this one.

OK, not really. But to be real, this soup is super dreamy and delicious. It’s a cold cure in a bowl and has been a staple of mine for many many years. Between the butternut squash, the ginger, the turmeric and the black pepper, this recipe is set to give you all the comfort you need and more. It’s easy to make (with two ways to make it!), pairs perfectly with a vegan grilled cheese or is a great light meal that’ll make you feel full and satisfied after. The coconut milk ads the perfect level of creaminess and fat with the ginger adding that little bit of spice. You can top it with hot sauce and cashew cream or use the garnishes suggested below .

This is my go-to soup when on a cleanse, or if I need something really fast and easy to meal prep.

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Makes about 3-4 servings:

The Goods:

• 1 onion, diced

• 3 cloves garlic, minced (or one head , top removed for baking method)

• 1 inch cube ginger, peeled and minced

• 1 large butternut squash, peeled, seeded and chopped

• 5-6 heirloom carrots, chopped

• 2 tbsp turmeric

• 1 tsp salt - more to taste

• 1 tsp pepper

• 1 can coconut milk

• 6 cups veggie broth 

For the toppings:

• Pea Shoots or micro greens

• Radish slices

• Hemp Seeds

The Method:

Stovetop method:

1. In a stock pot over medium high heat add the onion and 1/4 cup of the veggie broth. Stir well and cook for about 2 minutes. Add garlic and ginger, sauté for another 1-2 minutes.

2. Toss in the squash, carrots, turmeric, salt and pepper. Stir and cook down for about 2-3 minutes.

3. Add coconut milk and the rest of the veggie broth. Cover and cook for about 20 minutes or until squash is fork tender. Carefully pour the hot soup into a blender and blend until super smooth. Top with desired toppings and enjoy!

Oven method:

1. Preheat oven to 400*. Add parchment to a large baking sheet and add the onion, garlic, ginger, butternut squash, carrots, salt/pepper and optional to add a drizzle of olive oil.

2. Bake for 20-25 minutes or until squash and carrots are fork tender. Add the cooked veggies into a blender and blend with coconut milk and about 4-5 cups of veggie broth. If you want it thinner, use more broth. Taste for salt and enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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