Sweet and Spicy Squash and Carrot Soup
Tasts like fall. The vegetables make it sweet and the cayenne makes it spicy.
Equipment
- soup pot or cast iron pot
- immersion blender
- chef’s knife and cutting board
Ingredients
- 1 Large butternut squash fresh or prepackaged frozen bag; cut in cubes
- 5 Large carrots cut in cubes
- 1 Can coconut milk
- 5 Tbsp salted butter
- ¾ Tsp cayenne
- ¾ Tsp coriander
- 1 Tsp turmeric
- ⅓ Cup brown sugar
- 3 Cups Chicken broth
Instructions
- Cut up butternut squash and carrots into similar sized cubes. Put in a bowl to the side.
- (Get ingredients ready before you burn the butter (note to self))
- Heat a large pot on medium heat with butter. Whisk the butter until brown. Do not leave the butter browning, it will burn. Once light-medium brown, add the coconut milk and whisk together well.
- Once milk and butter is combined, whisk in cayenne, coriander, tumeric, sugar. Bring to simmer.
- Add squash, carrots and broth. Continue at a simmer, cover pot with the lid, and reduce heat to low. Cook for about 20 minutes
- Once vegetables are soft, use your immersion blender to liquify.
- Serve warm, add cranberries, sour cream, or cashews. Serve over or with rice.
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