Description
This creamy butternut squash and carrot soup is rich and creamy, but completely plant-based. It’s easy to make with just a handful of ingredients!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 lbs butternut squash, peeled and cut into 1-inch cubes
- 1 lb carrots, peeled and cut into 3/4 inch pieces
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 cups vegetable broth
- 1/2 teaspoon salt
- Pinch of black pepper
- 1/2 cup full-fat coconut milk
Instructions
- Heat the oil in a large pot over a medium heat. Add the diced onion and cook for 5 minutes.
- Add the butternut squash and carrots and stir. Cover with a lid and cook for 8-10 minutes until starting to soften, stirring occasionally.
- Add the garlic and ginger and cook for 30 seconds until fragrant, then add the broth, salt, and black pepper.
- Bring to a boil then reduce the heat to a simmer.
- Cover and simmer gently until the squash and carrot are fork tender – around 18-20 minutes.
- Pour in the coconut milk and bring back to a simmer.
- Blend using an immersion blender or tip into a blender and blend until smooth.
- Check for seasoning, adding a little more salt and black pepper to taste.