Butternut Squash and Carrot Ginger Soup Recipe

There is nothing that I like more then finding a way to use the ingredients left in our fridge at the end of the week.  This super simple soup recipe can be made with any fall root vegetable and takes only minutes to prepare, but is sweet with a gingery bite!

What you'll need:

1 Butternut Squash (or 4 Sweet Potatoes)
1 Bag of Carrots
1 Tbsp of Minced Fresh Ginger
Chicken Stock (enough to just cover your vegetables in the pot)
1/2 Cup Full-Fat Coconut Milk (or Cream if you prefer)
Salt and Pepper to taste

Simply cut up your vegetables and place in a pot with ginger and chicken stock.  Bring to a boil and reduce heat to simmer for around 10 minutes, or until vegetables are soft.  Puree the mixture (I use a blender but a food processor or hand blender would be perfect as well!) and return to pot.  Add coconut milk and combine on low heat.  Add salt and pepper as desired and you are ready to serve!

I like to add some crispy bacon bits or baked sunflower seeds for some crunch, but it by no means is necessary.  This soup tastes amazing as a meal or can be a great start to a fall dinner.