Name: Butternut Squash and Carrot Soup
Total time: 45 min
Yield: 4 Servings
Ingredients: Olive or Avocado Oil: 2 Tablespoons; Butternut Squash: 1 large; Carrots: 4 large; Onion: 1 small; Garlic Cloves: 2 large; Fresh Ginger Root: 1 teaspoon, grated; Fresh Turmeric Root: 1 teaspoon, grated; Sea Salt: 3 teaspoons; Ground Black Pepper: 0.5 teaspoon; Broth (Chicken or Vegetable): 6 cups; Greens/Sprouts; Full Fat Coconut Milk; Pumpkin Seeds

Ingredients

2 Tablespoons Olive or Avocado Oil

1 large Butternut Squash

4 large Carrots

1 small Onion

2 large Garlic Cloves

1 teaspoon, grated Fresh Ginger Root

1 teaspoon, grated Fresh Turmeric Root

3 teaspoons Sea Salt

0.5 teaspoon Ground Black Pepper

6 cups Broth (Chicken or Vegetable)

Garnishes

Greens/Sprouts

Full Fat Coconut Milk

Pumpkin Seeds

Directions

Creamy butternut squash and carrot soup with hints of fresh ginger and turmeric!

You know sometimes the best recipes are created when I forage through my fridge and use up whatever I have left.

What do you do when you have just a couple of vegetables and broth? You make soup, naturally!

Butternut squash is by far my favorite squash. It’s beautifully vibrant in color, rich and buttery and is slightly sweet.

It’s a very versatile vegetable and great in soup as it adds so much body.

Like with most vibrant vegetables, butternut squash is packed with nutrients.

Butternut squash is a great source of fibre, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc.

To amp up flavor, color and a boost of nutrients, I am adding fresh ginger and turmeric root.

Turmeric root helps to boost digestion, has anti-inflammatory properties and is good for your skin!

Ginger root also has many health benefits and also helps with digestion, cold and flue relief and cardiovascular health. Just to name a few.

For the colder months, I always try to have these two fresh roots on hand and add them to as many of my meals as possible including hot water to make tea!

Also, I am using chicken broth, however, if you want it 100% plant-based, simply swap it out for vegetable broth!

If you make this butternut squash and carrot soup, snap a picture and send it to me via Instagram!

Steps

1 Done	Prep Work Wash and peel the carrots and chop into rough chunks. Peel and chop the butternut squash into similar size chunks than the carrot. Peel and great the fresh ginger and turmeric. Peel and roughly chop the garlic cloves. Peel and dice the onion.
2 Done	Sautée The Vegetables Heat up a large soup pot on high heat and add avocado or olive oil. Next, add the chopped butternut squash and carrots and sautée for a couple of minutes. Lower the heat to medium-high, then add the diced onion, chopped garlic, grated ginger and turmeric. Stir then season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Stir and Sauté for a couple of minutes then add the broth. Cover and allow the soup to simmer on medium-low heat for 20 minutes or until the carrot and butternut squash are fork tender.
3 Done	Blend The Soup Use and immersion blender or a regular blender to blend the soup until smooth. If you are using a blender, please follow these instructions: Allow the soup to cool for 5-10 minutes before transferring half of the soup to your blender. You will need to blend in two batches. If the lid of your blender has a middle piece that can be removed, remove it then add the lid and lightly cover the hole with a kitchen towel. Otherwise, loosely cover the soup with the lid and use a kitchen towel to cover the top. This will allow some of the hot steam to escape while you blend the soup and avoid any hot soup explosion. Start by blending on low, then medium. Blend until smooth then pour back into your soup pot.
4 Done	Serve Ladle the soup into some warm bowls then top with greens or sprouts, pumpkin seeds for added crunch and a light drizzle of coconut milk, if desired.