To give you some background, my husband and I went to Thailand a few years ago and he had this carrot/ginger/squash soup and became obsessed with it. When I first started experimenting with my own recipes I made this and he loved it so much that the next year I asked what he wanted to do for his birthday and he said “can you make me that soup?”. I’ll be honest, I’m not a huge soup-as-a-meal person, I much prefer a light brothy soup…but this one, this one I can do. I highly recommend adding croutons on top, you can find them in my caesar salad recipe. So there you have it, that’s my story about soup. And I mean come on…what is fall without soup or squash?

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Recipe

Serves: 48oz

Cook Time: ~1 hour and a half

Ingredients:

• 3 1/4 cup carrots
• 6-8 cloves of garlic
• 1 yellow onion
• 1 cup leeks
• 2 1/2 tbsp ginger
• 2-2 1/2 tbsp olive oil
• 6 1/2 cups butternut squash
• handful of fresh sage
• 2 tbsp lemon juice
• 2 cups veggie stock
• 2 cups canned coconut milk
• Salt
• Pepper
• Paprika

Instructions:

• Preheat oven to 400
• Chop butternut squash and carrots, place on a baking sheet
• Cut the top off a bulb of garlic, place on baking sheet
• Drizzle with olive oil, sprinkle salt, and toss
• Place in oven until everything is soft, approximately 30-45 minutes
• Roughly chop onion, ginger, and leeks
• Add to a large pot with sage, olive oil and salt
• Sauté until translucent
• Add all ingredients to a blender except coconut milk and veggie broth
• Add liquids slowly until desired consistency is achieved, blend until smooth
• Add back into pot and simmer, mix and continue adding additional broth and seasoning to taste
• Top with croutons, pumpkin seeds, and leeks. Serve!