Spicy Butternut Squash and Carrot Soup

I developed this recipe after looking at about a dozen online recipes for Butternut Squash Soup. My best ideas about cooking come from looking at a bunch of recipes, then putting them aside and going it on my own. This soup is fairly quick and easy to assemble if you roast the squash and carrots ahead of time. There is no dairy for my dairy sensitive readers. However, I do use chicken bone broth, so my version is technically not vegetarian. You can use vegetable broth or bouillon as a substitute though. Serves 4-6

Ingredients

1 medium to large butternut squash

3-4 carrots

2 Tblsp olive oil

1 onion, chopped

3 garlic cloves, minced

2-3 Tblsp ginger, grated

1/8-1/4 tsp cayenne, depending on how spicy you like it

2 tsp salt (or to taste)

1/4 tsp black pepper

1/2 tsp dried thyme leaves

4 cups chicken bone broth (or vegetarian alternative. see above)

1/2 can full fat coconut milk

Optional: sliced green onions and toasted pine nuts

Directions

Roast carrots and seeded squash until tender and carmelized a bit. This should be done ahead of time, even the night before. Set aside.

In large heavy saucepan, heat oil over medium heat. Sauté onion garlic, and ginger until onion is translucent. Add spices. Cook for about another minute until fragrant

Add bone broth. Peel squash and cut or break into large pieces. Add to bone broth. Cut carrots into chunks. Add to bone broth. Bring to a boil over high heat, while stirring and breaking up the squash a bit more. Turn heat down to simmer. Cover. Simmer for 20 minutes. Blend with immersion blender or regular blender until smooth.

Add coconut milk. Bring back to a simmer. Pour in bowls. Top with some sliced onions and toasted pine nuts.