Notes — One of the more simple recipes on here. Good in fall and winter when squash is in season. (unknown kcal/recipe)

Ingredients

• 6 c winter squash, cubed
• 2 yellow onions, chopped
• 4 carrots, chopped
• 1 can coconut milk (or whole milk)
• 4 c vegetable broth
• 1 tbsp coconut oil (or butter)
• salt + pepper to taste

Instructions

1. In a stockpot, saute carrots in oil until they start to brown. Don’t over crowd the pan. They should be roasted, not steamed or boiled but do need to be cooked until soft.
2. Add in the onions once the carrots start to brown. Saute both until the onions soften.
3. Add squash, pepper, and salt to the pot and saute at medium heat until the squash are soft but not totally easy to mash.
4. Add in broth, bring to a boil, and then turn down to a simmer and cook for about 15–30 min until all of the vegetables are easy to mash with a spoon.
5. Once fully cooked, use an immersion blender to blend until the soup is totally smooth.
6. Add in 1/2 a can of coconut milk and stir into the soup. Reserve the second 1/2 for adding a small amount on top of the soup when served.
7. Serve with croutons or crusty bread.