Ginger Carrot Butternut Squash Soup
Ingredients
Scale
1 small butternut squash (peeled and chopped)
4 large carrots (peeled and chopped)
1 medium yellow onion (chopped)
1 piece – (2 inch) Ginger Root (peeled and grated)
1 clove of garlic
4 cups of vegetable stock/broth, low sodium
Salt and pepper to taste
2 tsp coconut oil for frying
Instructions
- Heat coconut oil over medium heat in a large soup pot. Add the ginger and toss around for a minute or so, until the ginger starts to brown a bit.
- Add the onion and garlic and toss around until the onion is translucent.
- Add the carrots and squash and toss around for about a minute.
- Pour in the broth. Boil for about half an hour, or until the carrots and butternut squash are soft, then remove from heat.
- With an immersion blender, puree the soup.
- Add salt and pepper to taste
(Option: you can add a bit of coconut milk to make the soup extra creamy)
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