35ozButternut squashpeel, scoop out the seeds and strings, cut in large chunks (1 kg)
2smallcarrotspeeled, roughly sliced
3cupreduced-salt vegetable stock
2tablespoons heavy creamor coconut cream if dairy free
Heat olive oil in a large non-stick pan over a medium heat.
Cook onion, ginger and garlic for 3 minutes until fragrant stirring occasionally.
Add butternut squash pieces, carrots slices. Give a good stir, cover and cook for 2 more minutes until fragrant
Add the vegetable stock and salt. Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.
Blend soup to a smooth consistency using an immersion stick blender. Season to taste.
Serve with a spoonful of coconut cream or heavy cream, grated parmesan, cracked black pepper and rosemary.
Store up to 3 days in an airtight container in the fridge or freeze.
Note 1: 1 kg (35 oz) before peeling and removing seeds (or 650 g (23 oz) when skin and seeds removed, cut in large pieces)Note 2 : this soup serve 8 plates/people. Nutrition fact is provided for 1 plate of butternut squash soup.Note 3: can be made in a slow cookerNet carb per serve: 15 g per plate