Carrot and Butternut Squash Soup Recipe
A cozy, creamy blend of carrots and butternut squash that combines earthy sweetness with velvety texture in one bowl.
Ingredients
- 1 medium butternut squash peeled and cubed
- 4 medium carrots peeled and chopped
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 minutes until soft.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped carrots and butternut squash, then pour in the vegetable broth.
- Bring the mixture to a boil, then reduce to a simmer. Let cook for 20-25 minutes, or until veggies are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the coconut milk and adjust seasoning with salt and pepper. Serve hot.