Butternut Squash Carrot Soup
Servings: 4 people
Ingredients
- 1 butternut squash
- 1 quart progresso vegetable soup
- 3 large carrots or 1 carrot on steroids [like ours]
- 1 large onion diced
- 4 cloves garlic chopped
- 1 tbsp butter
- 1 in. piece ginger minced
- 1 tsp cumin
- 2 tsp turmeric*
- sprinkle of ground sea salt
- freshly ground black pepper to taste
- 1-2 wedges of lime to serve
- 2 cups coconut milk
Instructions
- Cook garlic onions + ginger together until soft. Add spices.
- Add chopped carrots + butternut squash. Add vegetable stock.
- Bring to boil and simmer for 20 minutes.
- Use immersion blender to blend everything together.
- Add in swirl of coconut milk and more spices (if desired), to taste.
Notes
*Curry powder would work well in here too!