We are still in soup season! February has been a very wintry month for us so far. January had plenty of sunny days and it seemed like spring was near, but here in Seattle we just had two weeks of uncharacteristic snow. Schools have been closed all week, as well as a few days last week due to two huge snowstorms. Cabin fever has been at an all-time high! Even though Lleyton only goes to preschool two mornings a week, he and I have definitely both been missing him being there. Thankfully, we are on the other side of this crazy weather, but it’s still cold enough to enjoy soups like this creamy butternut squash, carrot, and coconut soup.
I have had a recent obsession with coconut milk. I love the creaminess and coconut flavor that it gives smoothies, oatmeal, a quick weeknight curry, and now soup. I knew that it would be a great compliment to butternut squash and carrots, yielding a creamy soup that just so happens to be vegan! Good news all around.
This soup is extra filling for having no meat, and is a perfect lunch or dinner with a green salad or a hunk of crusty bread for dipping. And because there’s no dairy in it, it will freeze well and great for a make-ahead meal. You can even freeze this in individual-sized portions to heat up for a quick lunch or dinner.
My kids are hit or miss with soup, but if you give them some carbs to dip in it, they’re suddenly a huge fan. I’m not mad about it either, because this soup is loaded with good ingredients and any way that it gets in their belly is fine by me! This soup is so cozy and delicious and I hope you make it before the weather warms up!
- 1 small butternut squash
- 5 large carrots, peeled and chopped into large pieces
- 4 tbsp. olive oil
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. ground ginger
- 1 can coconut milk
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
- Cut the squash in half lengthwise and remove seeds with a spoon. Place the cut side down on the prepared sheet. Place the carrots on the sheet as well and drizzle with 2 tbsp. olive oil. Cook for 45-60 minutes until tender. Check the carrots after 30 minutes and remove from sheet when tender.
- Heat the remaining 2 tbsp. olive oil in a large pot and cook onions and garlic until tender.
- Allow the squash and carrots to cool, then place in a high-powered blender with vegetable broth with onions and garlic. Puree until smooth.
- Return mixture to pot. Add salt, pepper, ginger, and coconut milk and bring to a simmer. Taste and add more salt if desired.
- Enjoy!
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