Creamy Carrot & Ginger Soup w/ Butternut Squash

Creamy, cozy, a little spicy from the ginger, this soup is perfect for those rainy, slow evenings when you just want something simple and nourishing.

By @aliciamaclaren

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 medium butternut squash
• 5 large carrots
• 1 shallot
• 3 cloves garlic
• 2 tbsp fresh ginger
• 2 tbsp olive oil
• 1 tsp sea salt
• 0.5 tsp black pepper
• 0.5 tsp cinnamon
• 4 cups veggie & chicken broth
• 400 ml full-fat coconut cream
• 1 tbsp maple syrup or honey

Instructions

1. Preheat oven to 400°F (200°C).
2. Arrange butternut squash halves (cut-side down), carrots, onion, garlic, and ginger on a parchment-lined baking sheet.
3. Drizzle everything with olive oil, season with salt, pepper, and cinnamon. Roast 35–45 min, until soft and caramelized.
4. Once roasted, squeeze garlic out of its skins and scoop the squash flesh into a blender or pot. Add the roasted carrots, onion, and ginger.
5. Pour in veggie broth and blend until smooth (or use an immersion blender).
6. Stir in coconut cream, and taste add maple syrup for a touch of sweetness. Adjust salt + pepper.
7. Serve warm with a drizzle of coconut cream and roasted pumpkin seeds or chili flakes on top.