Roasted Butternut Squash Soup

This classic butternut squash soup has a twist! Made with all fresh ingredients, we use coconut cooking oil and coconut milk as part of the base of this delicious Roasted Butternut Squash Soup.

COOK TIME

65 

mintues

Ingredients

• 1 butternut squash, cut into 1-inch squares (or buy the pre-packaged squares, I buy two)
• 2 large carrots, cut into small pieces
• 1 medium onion, cut into small pieces
• 2 tablespoons Carrington Farms coconut cooking oil (regular or garlic)
• 1 cup coconut milk (or more, to taste)
• 3 cups vegetable broth
• Salt and pepper, to taste

Preparation

• 1 Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.
• 2 Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.
• 3 Optional – while simmering take a potato masher and mash up the veggies.
• 4 Once everything is warm, transfer to a blender or vitamix and blend until smooth.
• 5 Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste.
• 6 Enjoy.