{Roasted} Carrot and Butternut Squash Ginger Coconut Soup

I winged this soup tonight and it was so good that I had to share it immediately without much storytelling. Sounds good right? Just a recipe.
I made a quinoa & lamb loaf today, I make one once a week-recipe to follow later week, and I was feeling a side dish. I was in a slight panic. I didn’t have anything planned, there wasn’t many veggies around. In all honestly, a salad is a perfect accompaniment to a one-pot-meal like a meat/grain loaf but I was craving a soup so I trudged on. I found a 1/2 of butternut squash (I always make my butternut in two preparations -I put the unused squash, side down, on a salad plate) and a bunch of rainbow carrots from Kilpatrick Family Farm. Ohhh and two cans of lite coconut milk. Jackpot.

Fast forward to the post-meal reflection: this soup is a meal all on its own and just needs a salad and a good bread to accompany it, like the meat/grain loaf. Both together made a very heavy meal. Whoopsie. Charles raved about the soup, which he doesn’t do often, and Miles loved it- brought him back to his veggie puree days…. I’m excited to share the soup with you tonight, chilly weather is right around the corner.

Roasted Carrots and Butternut Squash Ginger Coconut Soup
I didn’t use a recipe for this.Many years of using Bittman’s How to Cook Everything would be the closest thing to a reference as he has a great soup section.

5-7 carrots, medium, medium dice
1/2 butternut squash
2 T neutral oil, like canola
1- 1 1/2 cans lite coconut milk (or only 1 can and do more water)
1 T and 2 teaspoons ground ginger
1/4 cup of water
1/4 teaspoon salt
chives/green onions/cilantro, as garnish
more salt & pepper to taste

Preheat oven to 350 degrees. Cut the carrots and squash and toss with canola oil and 1 T of ginger and a dash of pepper and salt. Lay on cookie sheet and roast for 30 minutes (times many vary depending on your oven). Take veggies out, they should be fork tender. Throw the veggies in a pot with 1 1/2 can of coconut milk and the remaining 2 teaspoons of ginger and a 1/4 teaspoon of salt, let simmer. Once heated, take your soup and use a stick blender or tabletop blender and puree. Continue to simmer. This is where you get to decide what thickness you want your soup. I thought it was too thick, so I added the rest of the coconut milk and a quarter cup of water. You could also decide to only use 1 can of coconut milk and do a few cups of water. This soup is on the sweet side, so it definitely needs that cut of acid to balance the flavors. We had fresh chives from the herb garden. But if I had cilantro or green onions I would have used either of those for a bold flavor zing. From my tiny kitchen to yours. Good night.

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Author:Christina

Finding her true calling, connecting people to their local foodshed, Christina is the Editor & Founder of From Scratch Club and a proud CSA Member & Market Crew member of Kilpatrick Family Farm. At the homestead, she is the Chef de Cuisine, Master Baker & Head Food Preservationist to her husband Charles and their 2 year old son, Miles Jae. Although always a supporter of local, sustainable, humane and whole foods, Chris is now on a serious mission to bring those principles into her kitchen due to Miles Jae’s multiple food allergy diagnosis, asthma and the rare disease, EE. All of her recipes are dairy, soy, tree nuts, peanuts, gluten/wheat, pea, corn & sesame free.

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