Creamy Carrot and Squash Soup
Pureed soups are a great way to get more vegetables into your diet especially if you have trouble digesting them. This soup is very versatile. The recipe can easily be made vegan with a change in stock. It tastes great hot or cold. You can change the flavor profile using different herbs and squashes. I use ginger and cilantro or oregano for the added spice and anti-inflammatory and anti-microbial properties for immune and gut health.
Need a 5 to 6 quart stock pot with lid, immersion blender or heat tolerant blender, grater, cutting board with sharp knife.
Makes 6 to 8 servings.
Ingredients:
1 quart vegetable or meat stock
1 pound organic, frozen or fresh butternut squash, peeled and cubed (or kabocha or acorn squash)
1 pound organic frozen or fresh carrots (baby carrots work well)
1 sliced yellow onion
3 tablespoons peeled, grated fresh ginger root (or 3/4 teaspoon ground ginger)
Sea salt to taste (about 1 teaspoon)
1 can (13.5 fluid ounces) unsweetened, guar-free coconut milk (used Native Forest Brand in recipe)
Fresh herbs such as cilantro or oregano (optional)
Avocado, sprouted pumpkin seeds, or extra virgin olive oil (optional, healthy fat)
Directions:
Add all ingredients (including fresh herbs if using) except coconut milk to stock pot.
Bring to boil then simmer on medium-low 20-25 minutes until carrots and squash are tender.
Turn off heat and use immersion blender to puree, or put half of contents into blender at a time then return to stock pot.
Add in coconut milk and stir until well combined.
Serve topped with sliced avocado or sprouted pumpkin seeds, or drizzle with olive oil
*Keeps in refrigerator for 5 days. Freezes well.
Please share with a friend and let me know how you make it your own!
