- 1 large butternut squash
- 3 medium-sized carrots
- 1 full carton of vegetable broth
- 4 cloves of garlic, minced
- 2-inch piece of ginger, minced
- 2 tsp cinnamon
- 2 tsp turmeric
- 3 tsp coriander
- 1 tbsp cumin seeds
- salt & pepper
- 1 tbsp avocado oil
- pumpkin seeds
- light coconut milk (optional)
Step 1: Carefully slice open your butternut squash lengthwise. Remove the seeds and then peel the skin off. Slice into about 1-inch cubes. Slice your carrots and put aside.
Step 2. Add your avocado oil into a large pot and put on low. Once the oil is hot, add the garlic, ginger, and spices then stir around for about a minute or two. Then add in the cubed butternut squash and carrots into the pot. Give that a stir for a minute or two.
Step 3. Pour in your vegetable broth, raise the heat and wait until the soup starts boiling (~8 minutes
Step 4: Let the soup simmer for about 25 minutes, until the veggies are soft enough to put your fork through with ease.
Step 5. Using a large ladle, take the soup and place into a blender and mix until creamy. Then pour it into a bowl and continue this process until all of the soup from the pot has been blended.
Step 6. Put as much butternut squash soup into your bowl as you want, then top with pumpkin seeds, a little coconut milk and a bunch of cilantro.