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–+ servings
Smooth butternut squash, carrot and coconut soup in one cream ceramic bowl on pale limestone
Ebonie Garnica

Full GAPS Butternut Squash, Carrot and Coconut Soup

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Prep Time 20 minutes
Cook Time 1 hour 11 minutes
Total Time 1 hour 31 minutes
Servings: 4 to 6 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 2 pounds butternut squash peeled, seeded, cut into 2-inch chunks
  • 1 tablespoon melted ghee or coconut oil ghee after dairy introduction; for squash
  • 2 tablespoons unsalted butter, ghee, or coconut oil butter/ghee after applicable dairy introduction; for vegetables
  • 3 carrots cut into 1/4-inch coins
  • 1 leek white and light green parts only, chopped
  • 1/2 teaspoon pure dried thyme
  • 1 1/2 teaspoons natural mineral salt plus more to taste
  • 3 cups homemade chicken meat stock
  • 1 cup finished homemade additive-free coconut milk measured after straining
  • up to 1/2 cup filtered water optional, for a thinner soup

Method
 

  1. Heat the oven to 400°F with a rack in the middle. Line an uncoated stainless-steel rimmed sheet with parchment.
  2. Spread the 2-inch squash chunks in one layer. Pour the melted tablespoon of ghee or coconut oil over them and toss to coat. Roast for about 30 minutes, until the squash is soft when pierced with a knife.
    Two-inch butternut squash chunks roasted on a fully supported parchment-lined stainless sheet pan
  3. Meanwhile, melt the separate 2 tablespoons butter, ghee, or coconut oil in a Le Creuset Artichaut enameled pot over low heat. Add the carrot coins and chopped leek. Stir to coat, cover, and let them sweat for 30 minutes without browning.
  4. Remove the lid. Stir in the thyme and 1 1/2 teaspoons mineral salt. Add the 3 cups Meat Stock and the roasted squash. Bring the mixture to a gentle simmer.
  5. Blend until completely smooth with an immersion blender, or carefully blend in batches in a standing blender and return the soup to the pot.
    Cooked squash, carrots and leek before coconut milk with pot, lid and blender fully supported on pale limestone
  6. Stir in exactly 1 cup of the finished homemade coconut milk. Taste and add more mineral salt only if needed. For a thinner soup, add filtered water gradually, up to about 1/2 cup. Serve warm.

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