Anti-inflammatory diet

Creamy spiced butternut squash and carrot soup

Beta-carotene rich, ginger-infused squash and carrot soup that is hearty and creamy thanks to coconut milk. A great starter and way to get your veggies in during quarantine.

creamy squash carrot coconut soup recipe
  • 600 Grams butternut Squash
  • 5 carrots, peeled. I used 3 large and 2 medium carrots (More squash can be subbed in instead, or squash can be subbed with carrots for all carrot or all squash soup)
  • 1x 950ml carton vegetable broth or chicken broth
  • 2 cans coconut milk full fat
  • Gingerroot finely minced, 2.5-4.5tbsp
  • 1 white Onion chopped
  • one minced clove of garlic or a pinch of Garlic powder
  • 1 1/3 tsp sweet paprika
  • 2/3 tsp Coriander ground
  • 1/2 tsp Cumin
  • Pinch red pepper flakes
  1. Melt coconut oil or butter flavor coconut oil. Sauté onion for a few mins til translucent. Add the garlic and ginger and saute til fragrant about 1min,stirring often to avoid burning.add chopped carrot and saute 1 minute.
  2. add squash and coconut milk and all spices and herbs,mix.
  3. if the veg isnt covered entirely in liquid add a generous dash of water.
  4. bring to boil then reduce heat to medium.
  5. cook for about 27-35minutes until both veggies are very tender, if needed add a splash of water.
  6. adjust seasoning to taste and if you like it thinner mix in a splash if water and cook a minute longer.
  7. Puree with Immersion blender or cool and transfer to blender.

Top with pomegranate airils or pepitas (roasted pumpkin seeds) or toasted sesame seeds.

2 replies »

  1. I highly recommend trying the pumpkin soup too. This one is good, but the pumpkin soup is my fave soup of all time, almost like pumpkin pie, but healthier! and it can be made with pantry staples/non-perishables 🙂

    Liked by 1 person

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