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Mom’s 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

 9 tablespoons olive oil or refined coconut oil
 3 large onion, chopped
 3 tablespoons grated fresh ginger
 6 stalks of celery, chopped
 3 teaspoons turmeric
 3 butternut squash (about 2 pounds), peeled and cubed
 12 large carrots, chopped
 12 cups vegetable broth
 1 (16-ounce) can coconut milk(Sizes 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 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

Nutrition Facts

Servings 6