Carrot Butternut Squash Soup

Ingredients

• 1 tbsp olive oil
• 1 medium white onion, chopped
• 2-3 large celery ribs, chopped
• 2 large garlic cloves, minced
• 1 pound carrots, sliced into 1/2-inch coins
• 1 pound butternut squash, peeled and cubed
• 1 bay leaf
• ¼ tsp cayenne pepper, adjust for desired heat
• 1 tsp paprika
• Salt and black pepper, to taste
• 5 cups vegetable broth
• ⅔ - 1 cup coconut milk, light or whole

Instructions

1. In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
2. Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
3. Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
4. Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
5. Remove the bay leaf.
6. Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
7. Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.