Coconut Acorn Squash & Carrot Soup
- 1 medium Acorn Squash
- 1 tbsp. Organic Virgin Coconut Oil or Grass-fed Butter
- 1 cup Shredded or Chopped Carrot
- 1/2 cup Chopped Onion
- 1 tbsp. Grated Fresh Ginger or Ginger Powder
- 1 14-oz. can Unsweetened Coconut Milk
- 1 1/2 tsp. Salt
- 1 1/2 cups Water (optional)
Cut squash in half lengthwise. Remove seeds. Arrange squash halves (cut sides down) in a shallow baking pan. Bake for 40 minutes at 400°F or until tender. Scoop flesh from squash and discard skin.
In a large saucepan, melt organic virgin coconut oil or grass-fed butter over medium heat. Add shredded or chopped carrot, chopped onion, and grated fresh ginger or ginger powder. Cook and stir 3 to 4 minutes or until tender. Add squash flesh, unsweetened coconut milk, water (optional), and salt. Bring to a boil and reduce heat. Simmer (covered) approximately 10 minutes and stir occasionally. Puree soup using an immersion blender (“Magic Bullet” works well).
*I recommend allowing soup mixture to cool for 5 minutes before pureeing in blender.
All of the ingredients are mixed together and ready for the final step: the blender!
Blend until desired consistency.
Add a handful of pumpkin seeds for a bit of crunch!