Creamy Butternut Carrot Ginger Soup

Jennifer Hunt, RDN, LD

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.

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Servings 6

Ingredients

1 lb carrots peeled and chopped
2 lbs butternut squash seeds removed
1 small onion finely diced
1 tbsp coconut oil
¾ tsp kosher salt
¼ tsp black pepper
2 tbsp fresh grated ginger
2 ½ cups low-sodium chicken OR vegetable broth
15 oz can reduced-fat coconut milk
2 tsp pure maple syrup*

Instructions

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.

Notes

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

Topping Ideas

Slivered or sliced toasted almonds
Roasted pumpkin seeds
Flaked coconut
Dollop of yogurt or sour cream