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Mom’s Autumn Carrot and Squash Soup

Yield2 Servings

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

Mom’s-Autumn-Carrot-and-Squash-Soup-w

 1 butternut squash (about 2 lbs), peeled and cubed
 4 large carrots, chopped
 1 large onion, chopped
 2 stalks of celery, chopped
 3 tablespoons olive oil or refined coconut oil
 1 teaspoon turmeric
 1 tablespoon grated fresh ginger
 4 cups vegetable broth
 1 (16-ounce) can coconut milkSizes vary according to brand. A similar size will work!)
 Salt and pepper
1

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

3

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

4

Season with salt and pepper and serve.

Serves 2

Nutrition Facts

Servings 2