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!