Soups are so simple to make. Feel free to experiment and add more, or less, of anything you choose. I never make the exact same soup twice, as I’m always changing something about the original recipe.
- 2 tbsp virgin coconut oil
- 1 large white onion, roughly chopped
- 4 cloves garlic, minced
- 3 Tbsp fresh ginger, grated
- ½ tsp sea salt
- 4 cups roasted butternut squash (approx. 1 large, or 2 small)
- 2½ cups carrots, chopped (approx. 4 medium carrots)
- 4 cups organic vegetable, or homemade chicken broth
- 1 apple, chopped, cored + peeled
- 2 Tbsp raw honey
- 2 Tbsp fresh lime juice
- 1 can full-fat coconut milk
- Cut squash in half, spoon out the seeds.
- Place face down in a glass baking dish, and pour a little water into dish.
- Bake at 350 degrees for about 40 minutes, or until skin is easily pieced with a fork. When done, scoop out the flesh and set aside.
- In a large saucepan, cook onion + garlic in the coconut oil for 5 minutes.
- Add ginger + spices. Cook for 3 minutes, stirring.
- Add the apple, raw carrots + cooked squash.
- Add coconut milk, lime, honey + broth.
- Simmer for about 20 minutes, or until carrots are tender.
- Let cool a bit, then puree in batches in blender, until smooth. Pour pureed soup back into saucepan, simmer, and re-adjust any seasonings.
Serve with lime wedges and garnish with raw pistachios, freshly chopped cilantro, or sage leaves.