This soup is a beautiful orange color and reminds me of the leaves as they turn and soup season begins. I teamed butternut squash with carrots and sweet potato and added some ginger and some coconut milk to make a delicious, smooth and filling soup.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
8 oz. onion – chopped
2 large cloves of garlic – finely chopped
2 inch piece of ginger – peeled and finely grated
1 pound butternut squash – peeled and cut into bite-size chunks
12 oz. sweet potato – peeled and cut into bite-size chunks
8 oz. carrots – peeled and cut into bite-sized pieces
3 cups veg. broth/stock
1 x 13.66 fl.oz. (403 ml) can of lite coconut milk
Heat seasoned olive oil in a cast iron casserole dish.
When sizzling, add onion and cook for a few minutes before adding the garlic and ginger. Let onion soften and brown slightly
Add all veg. together with broth/stock.
Bring to boil, then simmer for 30 minutes.
Add coconut milk.
Process in food processor.
