Spiced Butternut Squash and Carrot Soup Recipe | Warming and Delicious Vegetable Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining creaminess

Chop one large onion into pieces.

Heat a tablespoon of vegetable oil in a large pot over medium heat.

Add the chopped onion and sweat it down for about 8 to 10 minutes.

Chop 2 cloves of garlic and add them to the pot with the onions.

Prepare 250 grams of carrots by chopping them into chunks and add to the pot.

Peel and chop the butternut squash into 2 cm chunks, then add to the pot.

Chop one red chili and add it to the mixture.

Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of ground ginger to the pot and stir.

Pour in 1 liter of vegetable stock and bring to a simmer.

Simmer for 20 minutes until the vegetables are tender.

Blend the soup until smooth using a blender.

Season with salt and black pepper to taste and simmer for an additional 5 minutes to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens