Roasted Carrot & Butternut Squash Soup



  • 1 medium butternut squash, peeled and chopped
  • 1lb carrots, peeled and chopped
  • ½ cup onions
  • 1 whole garlic clove
  • 2 Tbsp olive oil
  • 4 cups low-sodium vegetable stock
  • 1 Tbsp fresh grated ginger
  • 1 can of full-fat coconut milk
  • 1 tsp salt
  • Freshly ground black pepper
  • Sage for garnish


1. Peheat your oven to 400 degrees.

2. Place your carrots, butternut squash, and onions on a parchment lined baking tray.
3. Toss your veggies in olive oil and spread them out evenly on your tray so they roast evenly.
4. Roast your vegetables for 30 minutes, or until you can easily pierce them with a fork.
5. Let your veggies cool slightly, and then transfer them to a blender along with your vegetable stock, coconut milk, ginger, salt, and pepper.
6. Blend on high until your soup is smooth and creamy.
7. Garnish with a drizzle of coconut milk, fresh sage, and a pinch of pepper.




This recipe was in the Vancouver Sun, and is by Jenny Hui of the Lazy Gourmet. Right recipe on the right day! I particularly like the twang the apple cider vinegar gives the dish.