Creamy Butternut Squash, Carrot and Ginger Soup (Paleo/AIP)

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Soup

Prep Time

15 minutes

Cooking Time

30 minutes

Yields

3 quarts

Ingredients

· 2 ½ pounds chopped butternut squash (about 1 small squash)

· 1 pound chopped carrots (about 6 large carrots)

· ¾-inch knob fresh ginger, peeled and thinly sliced

· 2 quarts chicken bone broth

· ⅓ cup full fat coconut milk + extra for garnish

· Fine sea salt

· Oven roasted beets, for garnish (optional)

· Chopped fresh scallions, for garnish

Directions

1. In a large stock pot, add butternut squash, carrots, ginger, and chicken broth.

2. Bring to a boil, then reduce heat to medium and cook,covered, until vegetables are tender, about 20 minutes.

3. Remove from heat and mix thoroughly with an immersion blender until smooth.

4. Stir in coconut milk and season to taste with salt.

5. Serve with a garnish of roasted beets, scallions, and a drizzle of coconut milk.

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