RECIPE: Carrot, Coconut & Butternut Squash Soup
SERVINGS: 6
TIME: 45 minutes
Ingredients
1 T coconut oil
1 large white onion, chopped
4 large carrots, chopped
4 cloves garlic, minced
1/2C vegetable broth
S&P (a few pinches of each)
1/4t cinnamon
1 pinch cayenne pepper
4C butternut squash, peeled and cubed
1 x 14oz can full fat coconut milk
3C filtered water
More S&P, as needed
Instructions
Prep onion, carrot, and garlic while heating a large pot with the coconut oil on medium heat.
Sauté onion, carrot, and garlic (covered, stirring frequently) until just softened (5-7 minutes), prepping the butternut squash at the same time.
Add broth, spices, and butternut squash, stirring to cover, and let warm for another 2-3 minutes.
Add coconut milk and filtered water, stirring to combine, turning up the heat to medium-high and bringing the pot to a low boil.
Once boiled, reduce heat to medium-low and let simmer for 10-15 minutes, or until butternut squash is cooked. Add more salt & pepper at this stage if desired.
Remove from heat and let cool for 10 minutes before blending in a high speed blender. Pour and enjoy!