Butternut Squash, Carrot, and Coconut Soup is a nourishing and comforting meal during the colder months.
No matter what kind of health issue you are experiencing, a healthy soup is one of the best ways to help nourish the body. The healthy fats help reduce inflammation and provide necessary cholesterol so the body can make hormones. The vegetables contain a wealth of vitamins and minerals. Homemade broth or stock adds helpful amino acids and healthy fat. And, pastured meat provides protein, a heme source of iron, omega-3s, and B12. And, the sea salt adds necessary minerals.
As you can see, one bowl contains a wealth of nutrients!
I make a pot of soup at least once a week and reheat it throughout the week for lunch, a quick dinner, or sometimes even breakfast.
Butternut Squash, Carrot and Coconut Soup (Grain-Free)
For the Squash:
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
- 1 tablespoon ghee, melted (you can substitute palm shortening for a dairy-free option)
For the Soup:
- Preheat the oven to 400ºF and adjust the rack to the middle position. Place the squash on a baking sheet lined with unbleached parchment paper. Pour the ghee overtop and gently toss to coat the squash. Roast for 30 minutes, or until soft when pierced with a knife.
- Meanwhile, melt the butter in a large pot over low heat. Add the carrots and leeks and stir to combine. Put the lid on the pot and let the vegetables sweat for 30 minutes. After 30 minutes, remove the lid and stir in the thyme and sea salt.
- Add the chicken broth and roasted squash to the carrot mixture and bring to a simmer. Then, using an immersion blender, blend the soup until smooth. Or, you can also process the soup in a blender until smooth. Stir in the coconut milk. Season to taste with sea salt. Serve.
- Note: I like butternut squash soup on the creamier side, but if you like it a bit thinner, than just add 1/2 cup or so of water.
- Serving Size: 4-6
Photo Credit: Becky Winkler