Creamy Butternut Squash and Carrot Soup
Welcome back friends!
I have tested this and tested this to get it just right and IT’S PERFECT, just in time for chilly weather!
The combo of fresh sage and warm butternut squash get’s me SO in my winter feels and thats because winter is my least favorite if i’m being honest. This soup is the perfect amount of sweet, salty and herby! It’s made with all simple and clean ingredients and I have tested this vegan (with veggie broth) and non-vegan (with chicken bone broth) and honestly both are BOMB and as always this is dairy-free!
Ingredients:
4 C (32 oz) vegetable broth or bone broth
6 C butternut squash
2/3 C white onion
3 cloves garlic (minced)
1 C carrot
1 tsp salt
1/2 tsp black pepper
1 tbs fresh sage
1 tbs olive or avocado oil
1 (13.5 oz) can of coconut milk (full fat)
Instructions:
Begin by peeling and de-seeding your butternut squash, then dice squash in 1 inch cubes. Then cut up your carrot and onion as well. (doesn’t have to be perfect since it will be blended anyways!) Mince your garlic and also finely chop sage and add all veggies and sage into a large pot with 1 tbs of oil. Cook on medium heat for 10 minutes or until onion soften.
Once veggies have started to soften a bit add your broth of choice over veggies, cover pot and simmer for 20 minutes until carrots and squash is tender.
Add all broth and veggies into a large high speed blender and blend on high until smooth.
Once blended add back into your large pot and add your coconut milk, salt and pepper. Cook for an additional 5 minutes to thicken up a bit then serve and ENJOY!
