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
- In a large stock pot, add butternut squash, carrots, ginger, and chicken broth.
- Bring to a boil, then reduce heat to medium and cook, covered, until vegetables are tender, about 20 minutes.
- Remove from heat and mix thoroughly with an immersion blender until smooth.
- Stir in coconut milk and season to taste with salt.
- Serve with a garnish of roasted beets, scallions, and a drizzle of coconut milk.