Mom’s Carrot and Squash Soup

Name: Mom’s Carrot and Squash Soup
Yield: 2
Cuisine: American
Ingredients: 3 tablespoons olive oil or refined coconut oil; 1 large onion, chopped; 1 tablespoon grated fresh ginger; 2 stalks of celery, chopped; 1 teaspoon turmeric; 1 butternut squash (about 2 pounds), peeled and cubed; 4 large carrots, chopped; 4 cups vegetable broth; 1 (16-ounce) can coconut milk; Salt and pepper

CategorySoups, Stews, Curries, and DalsCuisineAmericanDiets#gluten-free, #vegan

This creamy and savory soup will keep you cozy through the autumn and winter months.

Ingredients

3 tablespoons olive oil or refined coconut oil

1 large onion, chopped

1 tablespoon grated fresh ginger

2 stalks of celery, chopped

1 teaspoon turmeric

1 butternut squash (about 2 pounds), peeled and cubed

4 large carrots, chopped

4 cups vegetable broth

1 (16-ounce) can coconut milk(Sizes vary according to brand. A similar size will work!)

Salt and pepper

Instructions

In a large soup pot, heat olive or coconut oil. Add onion, ginger, and celery. Cook for about 5 minutes until soft.

Add turmeric and cook one more minute. Add squash, carrots, and broth. Bring to a boil, then reduce to a simmer and cook for 30 more minutes until the vegetables are soft.

Add the coconut milk.

Blend the soup with an immersion blender until the soup is smooth.

Season with salt and freshly ground pepper to taste, and serve.

Serves 4-6

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Ingredients

3 tablespoons olive oil or refined coconut oil

1 large onion, chopped

1 tablespoon grated fresh ginger

2 stalks of celery, chopped

1 teaspoon turmeric

1 butternut squash (about 2 pounds), peeled and cubed

4 large carrots, chopped

4 cups vegetable broth

1 (16-ounce) can coconut milk(Sizes vary according to brand. A similar size will work!)

Salt and pepper

Directions

In a large soup pot, heat olive or coconut oil. Add onion, ginger, and celery. Cook for about 5 minutes until soft.

Add turmeric and cook one more minute. Add squash, carrots, and broth. Bring to a boil, then reduce to a simmer and cook for 30 more minutes until the vegetables are soft.

Add the coconut milk.

Blend the soup with an immersion blender until the soup is smooth.

Season with salt and freshly ground pepper to taste, and serve.

Serves 4-6

Mom’s Carrot and Squash Soup

Ingredients Directions

Mom’s Carrot and Squash Soup