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
Instructions
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!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/butternut-squash-carrot-and-coconut-soup/