Mom’s Carrot and Squash Soup

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Mom’s Carrot and Squash Soup

Mom’s-Autumn-Carrot-and-Squash-Soup-w

CategoryCuisineDiets,

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

1

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

2

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.

3

Add the coconut milk.

4

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

5

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

1

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

2

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.

3

Add the coconut milk.

4

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

5

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

Serves 4-6

Mom’s Carrot and Squash Soup
IngredientsDirections