Recipe Credit: Carrington Farms
Ingredients
- 1 butternut squash, cubed
- 2 large carrots, cut in small pieces
- 1 medium onion, cut in small pieces
- 2T Carrington Farms Coconut Cooking Oil (regular or garlic)
- 1 cup Coconut milk (and more to taste)
- 3 cups vegetable broth
- Salt and pepper to taste
Directions
- Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.
- Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.
- Optional – while simmering take a potato masher and mash up the veggies.
- Once everything is warm, transfer to a blender or vitamix and blend until smooth.
- Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste.
- Enjoy.
