This deliciously creamy vegan and dairy-free soup combines robust butternut squash, carrots and spicy ginger with rich coconut milk to create a lusciously smooth soup!
2cupsbutternut squash cubed (buy pre-purchased to save time!!)
4carrotspeeled and diced
½yellow onion diced
2clovesgarlicminced
1tbsp.minced ginger or ginger paste
4cups vegetable or chicken broth
2tsp.kosher salt
1tsp.pepper
1 tsp.paprika
1can light coconut milk
olive oilsub avocado oil for Whole30
Instructions
Preheat oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil. Drizzle with a little olive oil and roast for 15 minutes.
In a medium pot or dutch oven over medium heat, heat 1 tbs. olive oil. When warm, add diced onion and carrots and cook for 3-4 minutes. Add in garlic and ginger and cook for another 1-2 minutes. Lower heat.
Add in chicken broth and when roasted, add butternut squash into pot. Bring to a boil then lower heat to a low boil/high simmer. Add in salt, pepper and paprika, stir then cover with lid. Cook for 10-12 minutes.
Once squash and carrot pieces have softened, turn off heat. Carefully spoon half of pot into blender jar. Hold top down while you blend to smooth, starting from low to high speed. Place first batch in a bowl (preferably with a spout) then blend second half. Add everything back to pot.
Stir in your can of coconut soup. Taste for seasonings, adding more salt, pepper or paprika as needed. Serve warm!