Gingered Butternut Carrot Soup

November 1, 2017
Created by Harmons
20 minutes
Serves 6
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (1") knob ginger, minced
  • 1 lb cubed butternut squash
  • 32 oz carrot juice
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 (14 oz) can coconut milk

In a large pot over medium heat, add oil. Add onions, garlic, and ginger and cook until onions are soft, about 5 minutes. Add squash, carrot juice, cayenne pepper, and salt, and bring to a boil. Reduce to low and simmer until squash is fork tender, about 10 minutes. Add coconut milk, and using a blender or immersion blender, blend soup until creamy and smooth.

Top with green onions, cilantro, pepitas, and toasted coconut flakes.