Carrot and Butternut Squash Soup
Easy, delicious and velvety Carrot and Butternut Squash Soup recipe.
Servings: 4 servings
Calories: 213kcal
Cost: $10
Equipment
- cutting board
- large soup pot
Ingredients
- 20 ounces Cubed butternut squash Or 2 whole butternut squashes cubed.
- 1 whole White onion Chopped.
- 2 pounds Large carrots Chopped into 2 inch pieces.
- 1 can coconut milk
- 3 cups Bone broth
- 1 tbsp Avoado oil
- 4 cloves Garlic Minced
- 1/2 tsp salt
- 1/2 tsp black better
Instructions
More hands off version:
- Add the oil to the pan and add in the onions, garlic, salt and optional pepper on medium heat. Saute for 5 minutes. Add in the cubed squash and carrots. Then add in the remaining ingredients. Bring to a boil, then simmer for 60 minutes.
Oven roasting version:
- First, preheat the oven to 400 degrees F. Toss the chopped butternut squash, chopped carrots and chopped onion in a bowl with the avocado oil, salt and pepper. Lay the veggies out in a single layer on a baking sheet. If not everything fits on one baking sheet, use two. Roast the vegetables for 30 minutes, tossing the veggies at the 15 minute mark. Add the remaining ingredients to a pot on medium heat and add in the vegetables once they are done and bring to a boil. You can either use ab immersion blender or food processor to break up the vegetables.
Notes
Servings: This recipe yields approximately 4 servings.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.
Storage: You can store this recipe in the fridge for up to 5 days or in the freezer for a month.
Nutrition
Serving: 4servings | Calories: 213kcal | Carbohydrates: 3g | Protein: 8g | Fat: 20g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 210mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.01IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg