Too good to not share… the perfect soup for a cold winter’s night.
1 medium-large butternut squash
2 medium sweet potatoes
8 cups water, plus extra for baking squash
8 medium carrots
3 slices fresh ginger (1/4 inch thick)
1 (14oz) can of coconut milk
Preheat oven to 375 degrees. Cut the squash in half lengthwise. Scoop out the seeds and place cut side down on a baking sheet. Add 1/4 inch of water. Clean and scrub the sweet potatoes, pierce deeply with a fork and place on a separate baking sheet, cut side down. Bake the squash and the sweet potatoes until soft, about 45 minutes to one hour. While the squash and sweet potatoes are cooking, place 8 cups of water in a large soup pot and begin heating on high. Scrub the carrots, chop off and discard both ends, and cut into 2 inch sections. Add the carrots and ginger to the water and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
Turn off the heat and let the carrots and ginger rest in the vegetable broth that’s been created. When the squash and sweet potatoes are baked, remove them from the oven and let them cool. Scoop out the flesh of the squash and add it to the pot. Peel the sweet potatoes, cut them in pieces, and add to the soup. Add the coconut milk, spices and salt. Blend in batches in a blender or in the pot with a wand mixer until smooth. Serve with crusty bread.
Happy New Year, enjoy!