Butternut Squash-Carrot-Sweet potato-Coconut milk ginger soup!
Creamy and filling vegan soup with a zest of citrus and creamy coconut finish. An excellent meal to warm you up during colder weather. Garnish with herbs of your choice and definitely a squeeze of lime. Yum!
1 small Butternut Squash
3 Full Carrots
1/2 Sweet Potato
14 oz. can Coconut Milk
1 cup Vegetable Broth
1/2 White Onion
1 cup Sliced Mushroom
1/2 diced Serano Pepper(remove seeds)
2 tsp. Graded Ginger
3 Cloves of garlic
1/4 tsp. Pink Salt
Pinch of Black Pepper
2 tbsp. Olive or Coconut Oil
Preheat oven to 400 f. Add cubed butternut squash, carrots, and sweet potatoes to a baking sheet with 2 tbsp. of olive or coconut oil and a dash of sea salt. Roast for 15-20 minutes until tender.
In a pot, sautee the white onion and garlic in a tbsp of coconut oil under tender.
Then add can of coconut milk, vegetable broth, ginger, bring to a boil. Lower heat to a simmer. Add diced serano pepper and stir. Let simmer for 20 or so minutes.
Add baked butternut squash, carrots, and sweet potatoes to blender or food processor with most of the prepared broth and puree until smooth. Add back into pot and stir until combined.
Add sliced mushroom and let cook for 5 minutes.
Taste and adjust seasoning as needed (more salt, pepper, ginger, etc).
Garnish with a squeeze of lime juice, fresh basil and cilantro.
Can be served over rice, quinoa, or on its own.