Butternut Squash and Carrot Soup
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Butternut Squash and Carrot Soup

Submitted by: Vicki

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Servings: 6

Yummy, creamy, filling, delicious soup!


  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 garlic, fresh, organic
  • 1 med. onion, any type, organic
  • 1 lrg. butternut squash, fresh, organic
  • 2 med. carrot, fresh, organic
  • 4 c. broth, vegetable, organic
  • 1 c. coconut milk, unsweetened, full-fat, organic, canned
  • sea salt, unrefined, & fresh ground pepper, organic to taste


In a large pot, heat oil to medium-low. Add minced garlic, diced onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.

Add squash (peeled, seeded, and cubed), carrots (peeled and chopped), and stock. Bring to a boil, lower heat to a simmer, and cook for 25 to 30 minutes, or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.

Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste.

Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.