Butternut Squash and Root Vegetable Soup
I don’t mean to be one of those people who complains about the weather, but What. The. Junk? I haven’t seen the sun for weeks, which probably means YOU also forgot what it looks like. That being said, there are times when I look to food to brighten up my days. I believe I’ve touched base on this topic before, but there’s something comforting about looking forward to the next meal. I’ve done this since I can remember. My parents would always say “Christina always thinks about her stomach.” Am I alone in this? Is this a sure sign that I’m obsessed with food? Fine, I’m cool with that, as long as I know what I’m eating for my next meal.
I figured something pureed and healthy would be suitable for a dreary day like today. I had every intention of making butternut squash soup. However, I also had a sweet potato hanging on for dear life and three carrots that had seen better days. Add those together and you’ve got yourself a complexed soup that when you tell people what it is will make you feel like a health-conscious gormange. Winning.
Butternut Squash and Root Vegetable Soup
Ingredients
- 2 tbsp coconut oil
- 1 yellow onion chopped
- 1 medium butternut squash peeled and cut into 1 inch cubes
- 1 medium sweet potato peeled and cut into 1 inch cubes
- 3 medium carrots peeled and cut into large slices
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 3 cups chicken or vegetable stock
- 1 15.5 oz can coconut milk I used Thai Kitchen
- salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté onions and coconut oil. Stir occasionally to avoid burning until they’re soft and translucent.
- Add the remaining ingredients except for the coconut milk. Stir, cover, and cook until sweet potatoes and butternut squash are tender (you can easily poke it with a fork)
- Use an immersion blender (or regular blender) to make the soup smooth and velvety.
- Add coconut milk, salt, and pepper to taste
Great content! Super high-quality! Keep it up! 🙂