i make soups a couple of times a week throughout the winter months. i love packing a ton of vegetable, flavors, and nutrients into one pot and getting a good baguette to go alongside.
this week i roasted some winter squashes that i had been storing and used up some other vegetables we had on hand to make a delicious winter soup. i always try to have coconut milk on hand so i can add them to soups when they call for them. this soup can be made with carrots, sweet potatoes, winter squash or a combination of all three!
-pre-heat your oven to 350 degrees.
-cut two small or one large winter squash(s) in half and gut. apply a light coat of coconut oil to a baking sheet and put the squashes cut side down. roast in the oven until the squash is tender, 30-40 minutes should be good but depends on the variety of squash.
-in a large soup pan dice a yellow onion and green pepper, 3 inches of fresh ginger, 4 cloves of garlic, and saute in 1 Tbsp of coconut oil.
-when the vegetables are tender, add 4 cups of vegetable stock.
-dice 3 small sweet potatoes (or 2 large) and 3 carrots and add to soup pot. When the winter squash is done, spoon out the squash and add to the pot.
-cook on medium heat until all of the vegetables are tender.
-slowly add 1 can of full fat coconut milk. Remove from heat and let cool for a bit.
-in batches, blend soup until it is very smooth. Return to heat, stir in sea salt to taste.
-top with some sriracha sauce if you want to add some spice.