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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.


 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

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


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 pepper and serve.

Serves 2

Nutrition Facts

Servings 2