About the Recipe
Butternut squash is another great source of beta-carotene and fiber, while ginger is known for its anti-inflammatory properties. This soup is creamy, satisfying, and perfect for chilly days, supporting both brain and body health. Quick and easy to make, this soup holds well in the fridge and can be a perfect option for your weekly meal prep.
Ingredients
2 tablespoons extra virgin olive oil
2 cups yellow onion chopped
2 cups carrots chopped
2 teaspoons garlic minced
4 cups vegetable broth
8 cups butternut squash peeled and cut into 1-inch cubes
1 teaspoon dried thyme
2 large bay leaves
2 tablespoons fresh ginger minced
1/2 teaspoon ground nutmeg
1 13.5 ounce can unsweetened coconut milk
Salt and pepper to taste
Fresh thyme to garnish
Preparation
Over medium high heat, coat the bottom of a soup pot with olive oil. Add onions, carrots, and garlic. Cook stirring often, until onions have a slightly translucent appearance and carrots are slightly soft (about 2 minutes).
Add broth, butternut squash, dried thyme, bay leaves, ginger, and nutmeg and bring to a simmer (note: it may seem like there isn’t enough liquid, but don’t add more liquid to achieve the right consistency and have a thick soup rather than a watery soup). Cover and allow to simmer, stirring occasionally, on medium-low heat until carrots and squash are soft and easy to stab with a fork (about 10-15 minutes).
Remove from heat and remove the bay leaves. Use an immersion blender to blend the soup directly in the pot until the contents are smooth. (Or carefully spoon all the contents into a blender, blend until smooth, and return the blended soup to the pot).
Stir in the coconut milk. Garnish with fresh thyme and add salt and pepper to taste. Serve warm.