The Ultimate Nourishing Postpartum Soup Recipe for New Moms

Carrot and butternut squash soup

Every time I've made this families tell me it tastes delicious and feels so comforting. I usually pair it with a grilled cheese and a smile.

I use a large pot pan to make it and an immersion blender. You could use a slow cooker, Dutch oven and a regular blender.

Ingredients:

• 1 tbsp coconut or avocado oil

• 2 medium shallots - thinly sliced (or half small yellow onion)

• 2 clove garlic, minced (1 tbsp)

• 1 small butternut squash - about 6 cups peeled and cubed

• 2 large carrots - about 1.5 cup of cubed

• 1 inch piece of fresh ginger - roughly chopped

• pinch of salt + pepper (more to taste)

• 1.5 tbsp curry powder

• 1/4 tsp ground cinnamon

• 1 14-oz light coconut milk

• 2 cups vegetable or bone broth

• 1-3 tbsp maple syrup or coconut sugar

For Serving:

• toasted pumpkin seeds

• sourdough bread + butter

• chili garlic paste

• grilled cheese

Instructions:

1. heat pot over med heat.

2. add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.

3. add butternut squash, carrots, ginger and seasonings. Stir to coat.

4. cover and cook for 4 minutes, stirring occasionally.

5. add coconut milk, veg broth, maple syrup.

6. bring to a boil over med heat.

7. reduce heat to low and cover.

8. simmer for 15 mins or until butternut squash is fork tender.

9. use an immersion blender or transfer soup to a blender.

10. puree on high until creamy and smooth.

11. return to pot if using a blender.

12. taste and adjust seasonings.

13. continue to cook for a few more minutes over low heat.

14. serve with garnished of choice and enjoy

Keeps well in fridge for 3-4 days or in freezer for up to 1 month.