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Roasted Butternut Squash Soup

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms
Enjoy!

butternut squash soup2

Roasted Butternut Squash Soup

Ingredients:

1 butternut squash Cut up in 1” squares (or buy the cut up already one like I do! – 2 packages)

2 large carrots, cut in small pieces

1 medium onion, cut in small pieces

2T Carrington Farms Coconut Cooking Oil (regular or garlic)

1 cup Coconut milk (or more to taste)

3 cups Vegetable broth

Salt and pepper to taste

 

Directions:

Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.

Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.

Optional – while simmering take a potato masher and mash up the veggies.

 

Once everything is warm, transfer to a blender or vitamix and blend until smooth.

Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste.

 

Enjoy.

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