dairy-free, gluten-free, nut-free, vegan, vegetarian
- 1 onion, chopped
- 5 garlic cloves, chopped
- 1 - 2-inch piece ginger, peeled and chopped (depending on how spicy you like it)
- extra-virgin olive oil
- 1 small to medium butternut squash, peeled and cubed
- 2 carrots, sliced
- 2 tablespoons ground turmeric
- big pinch kosher salt
- 2 quarts broth
- 1 can full-fat coconut milk (reserve a little for drizzling)
- 1 tablespoon honey
- 1 tablespoon coconut aminos
- juice of one orange
- garnish: coconut milk, toasted pumpkin seeds, fresh cilantro leaves
- Get out your big dutch oven, warm a little olive oil in the bottom, then add chopped onion, garlic, and ginger.
- When all of that is getting just a little golden and caramelized (it just takes a couple minutes of stirring around), add cubed butternut squash and carrot. Stir it around, and when it starts to soften (after about 5 minutes), add turmeric and salt, give it a stir, then add your broth and crank up the heat.
- When it comes to a simmer, reduce heat to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender, about 15-20 minutes.
- Transfer soup to a blender, along with coconut milk (reserve a little for garnish), honey, coconut aminos, and the juice of an orange. Blend it up until smooth, and remember that when you're blending hot ingredients, you may have to do it in smaller batches to prevent explosions.
- Transfer to bowls, then top with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk (styling tip: hold your spoon really close to the soup when you drizzle so it doesn't sink to the bottom.)
- Just before eating, give it a final taste, and add more salt if it needs more flavor. Then grab your spoon and devour.