Rainy Fall Days Call For Soup!

It’s October and it’s raining. Fall is here – I get it! These cold dark days have me craving warm soup on the couch with a good book. I make soup a couple times a week in the winter and eat leftovers for lunch or freeze them for future meals. I just love how soup warms you from the inside! I made this butternut squash soup for dinner tonight and it was light yet nourishing – exactly what my soul was craving! I had 3 bowls 😉 If you’re looking for a new soup recipe, look no further! Tell me what you think in the comments!

  • 2 ½ pounds chopped butternut squash (about 1 small squash)
  • 1 pound chopped carrots (about 6 large carrots)
  • ¾-inch knob fresh ginger, peeled and thinly sliced
  • 2 quarts chicken bone broth
  • ⅓ cup full fat coconut milk + extra for garnish
  • Fine sea salt
  • Oven roasted beets, for garnish (optional)
  • Chopped fresh scallions, for garnish
  1. In a large stock pot, add butternut squash, carrots, ginger, and chicken broth.
  2. Bring to a boil, then reduce heat to medium and cook, covered, until vegetables are tender, about 20 minutes.
  3. Remove from heat and mix thoroughly with an immersion blender until smooth.
  4. Stir in coconut milk and season to taste with salt.
  5. Serve with a garnish of roasted beets, scallions, and a drizzle of coconut milk.