I know it’s getting warmer and we are heading into summer but there is still nothing like a good bowl of soup. Even in the summer months I crave soup and I love having it for lunch or dinner the day after I overindulge. It almost feels like a reset. It’s easy to digest all while being super nourishing and filling. This soup came together a few weeks ago and it was incredible I felt I had to share it!

This soup stays good in the refrigerator for up to 5 days and in the freezer for 8 weeks. Enjoy with some crackers, rice cakes or solo!

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The Best Carrot Squash Soup

Prep Time 15

Cook Time 40

Servings 6 servings

Ingredients

6 cups butternut squash peeled and cubed
2 cups carrots peeled and sliced
2 tbsp avocado oil or ghee
1 medium onion I used white
4 cloves garlic minced
4 cups broth chicken or vegetable
1 tsp garlic powder
¼ tsp cayenne pepper
1 tsp oregano
1 can coconut milk
Sea salt & Pepper

Instructions

In a large pot heat avocado oil or ghee over medium/high heat until hot. Add in onion and garlic, stirring around so they don’t burn, 3-4 minutes.
Add in sea salt, pepper, garlic powder, cayenne pepper and oregano. Combine with onions and garlic for 30 seconds.
Add in butternut squash and carrot and sauté for 3-4 minutes until veggies get more vibrant and start to soften.
Add broth and coconut milk, this should cover your vegetables, if it doesn’t add more broth. Let everything come to a low boil, once boiling, cover, lower heat to simmer and let simmer for 30-40 minutes.
Once everything has been simmering for 30-40 minutes, make sure carrots and squash are soft. You can then transfer to a blender in batches and blend to puree or you can use an immersion blender to blend, serve and enjoy!

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