Butternut Squash & Carrot Comfort Soup

 I love soup. I used to make  a lot of soups, using homemade chicken or turkey broth. But no more. Now I focus on vegetable based soups, without using bouillon or homemade broth. One of my go to soups is made with butternut squash. This one is simple to put together. Just chop up the veggies, saute the onion, fresh ginger, and garlic in coconut oil, add the remaining veggies and the liquid. Let it simmer for an hour or so. Season with turmeric and salt and pepper. Stir in some coconut milk. Use an immersion blender to cream the soup (Be careful, it may splash!).  Make sure the soup is hot and steamy before you serve it. Garnish with sesame seeds. 

Butternut Squash &  Carrot Comfort Soup

1/2 T coconut oil

1 med size (approx 4 c) butternut squash, diced

1 large carrot, chopped

1/2 c. chopped red or white onion

1 large garlic clove

1-2 T  sliced or minced fresh ginger (I keep it in my freezer) or 1-2 t. powdered ginger

1 tsp turmeric (or to taste)

salt and pepper to taste (since there is no bouillon, you will need a good amount of salt)

approx 3 cups water

1/2 c. coconut milk

sesame seeds to garnish

This soup lends itself well to freezing. Be sure not to let it sit too long on the counter, and freeze in single serving glass dishes. That way you can thaw the dish relatively quickly in a pan of warm water, and then pop contents into a small pan and reheat further.