This sweet and savory soup has undertones of ginger and coconut that create a symphony on your taste buds. It's the perfect way to warm up on a cool fall evening or rainy day.
In large non-stick pan, saute onion in coconut oil over medium heat until translucent and slightly caramelized. To slow cooker, add carrots, butternut squash, cooked onions, salt, pepper, ginger, and broth. Cook on low for 8 hours or until carrots and squash are fork tender.
Puree cooked carrots and squash with the broth in a food processor (this may take 2 or 3 batches). Return the soup to the slow cooker or a pot on the stovetop and add the maple syrup and coconut milk stirring until fully combined. Adjust seasoning and serve! Makes ~8 cups of soup.
*Maple syrup enhances the sweetness of the squash and carrots but it can be left out completely. Taste the soup before adding this ingredient as these vegetables can be very sweet, especially during peak season.
Butternut squash can be peeled and chopped before cooking or you can cook with skin on and then scoop the flesh out of the peel before pureeing in the food processor.
Servings: 6, 1 ⅓ cup per serving
Nutrition Per Serving
Calories 221; Total Fat 12g; Saturated Fat 10g; Cholesterol 0mg; Sodium 355mg; Carbohydrate 30g; Dietary Fiber 7g; Sugar 6g; Protein 4g
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