Butternut Squash Carrot Ginger Soup

This healthy fall recipe features roasted butternut squash, sweet carrots and spicy ginger for a flavorful soup that will make your whole house smell divine.

this recipe

It snowed today! Given that it's only October, that exclamation contains approximately 20% excitement and 80% panic. If we are starting winter in October now, it will be a very, very long time until Spring. Thankfully, I have this super cozy soup to keep me company.

Butternut squash carrot ginger soup is a delicious creamy soup that will delight your taste buds. This comforting soup features fresh butternut squash, creamy coconut milk, sweet carrots and aromatic ginger. The whole thing comes together in about 30 minutes, making this an easy recipe for a busy weeknight. This is a perfect soup to use that creamy butternut squash piled high in grocery stores this time of year. It is my all-time favorite squash soup recipe, and I think it will become yours too.

We can get through this winter, friend. All we need is a big pot of homemade soup. For more cozy options, try creamy vegetable rice soup and turkey bell pepper chili. Serve yours with some whole grain cornbread and a Caesar salad, and everyone will be happy!

You Will Love This

• With great depth of flavor and silky texture, this will become one of your favorite fall soups.
• This easy soup is made with whole food ingredients full of vitamins and minerals to support your immune system during flu season.
• Substitute vegetable stock for a delicious vegan option.

Ingredients

Gather up your ingredients. For this recipe, you will need:

• Olive oil: You could also use avocado oil or melted coconut oil.
• Fresh butternut squash: This soup is very versatile, and you could substitute almost any peeled, cubed and roasted winter squash. For a huge time saver, look in your produce department for pre-cubed squash.
• Large carrots: Use full size carrots for this recipe - they are sweeter than baby carrots.
• Spices, including kosher salt, black pepper and rosemary.
• Garlic cloves: Feel free to use pre-minced jarred garlic.
• Fresh ginger: Feel free to use pre-minced jarred ginger. I don't recommend ginger powder for this recipe.
• Sweet onion: White onions or yellow onions would also work.
• Apple: I used honey crisp apple, but granny smith is also good in this recipe. No need to peel the apple, the skin will soften and blend right in with everything.
• Vegetable broth or chicken broth: If you use vegetable broth, this soup is vegan.
• Coconut milk: You could substitute half and half or heavy cream.

Equipment

For this recipe, you will need a vegetable peeler, cutting board and sharp knife, for prepping veggies. You will also need an immersion blender or countertop blender. An immersion blender (also called a stick blender) is awesome for soup season, and gives you the option to make blended soups without having to ladle hot soup into your regular blender. I have a Cuisinart Smart Stick, which has lasted me for 10 years! If you are a soup lover, I'd definitely recommend checking out this useful kitchen tool.

Instructions

Step One: Preheat the oven to 400 degrees F. Peel, seed and chop the butternut squash into approximately 1-inch cubes. Peel and chop the carrot. Dice the onion and apple. Mince the garlic and ginger.

Step Two: Arrange the squash and carrot in a single layer on a baking sheet, and drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Put the baking sheet in the oven and roast for approximately 15-20 minutes, until the veggies are soft and starting to turn golden brown at the edges.

Step Three: While the squash and carrots are roasting, drizzle olive oil into a large pot over medium heat. Add the diced onion, and cook for 3-4 minutes until fragrant and translucent. Add the diced apple, and sauté a few minutes more. Stir in garlic and ginger for about one more minute.

Step Four: Add the vegetable stock to the pot, along with the rosemary, and bring to a simmer. Once the squash and carrot are done roasting, carefully add them to the soup.

Step Five: Using an immersion blender, blend the soup until the squash and carrot is fully blended and there are no chunks. Return the blended soup to the stove top over low heat, and add the coconut milk. Stir until well combined, and season with salt and pepper to taste.

TIP: If you do not have an immersion blender, very carefully ladle soup into your regular blender in small batches to blend. Let it cool a little bit before you blend it.

I served this soup with a little swirl of coconut cream, and sprinkled with some roasted pepitas and dried cranberries, which was delicious. My kids love it with croutons on top.

Storage

This tasty soup stores beautifully. This is one of those soups that just gets better the next day, as all the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it! Put fully cooled soup in a freezer safe container, leaving enough space at the top (head room) for the soup to expand when frozen. Freeze for up to three months.

Recipe

Butternut Squash Carrot Ginger Soup

This healthy fall recipe features roasted butternut squash, sweet carrots and spicy ginger for a flavorful soup that will make your whole house smell divine.  

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Course Soups and Stews

Cuisine American

Servings 6 servings

Calories 196 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil divided
• 1 butternut squash about 4 cups cubed squash
• 6 large carrots
• 1 ½ teaspoons kosher salt divided
• 2 cloves garlic
• 1 tablespoon minced ginger
• 1 small sweet onion
• 1 honey crisp apple
• 4 cups vegetable broth
• ½ teaspoon dried rosemary
• 1 14 oz can coconut milk
• Fresh ground black pepper to taste

Instructions

 

• Preheat the oven to 400 degrees F. Peel, seed and chop the butternut squash into approximately 1-inch cubes. Peel and chop the carrot. Dice the onion and apple. Mince the garlic and ginger.
• Arrange the squash and carrot in a single layer on a baking sheet, and drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon kosher salt and freshly ground black pepper. Put the baking sheet in the oven and roast for approximately 15-20 minutes, until the veggies are soft and starting to turn golden brown at the edges.
• Drizzle 1 tablespoon olive oil into a large pot over medium heat. Add the diced onion, and cook for 3-4 minutes until fragrant and translucent. Add the diced apple, and sauté a few minutes more. Stir in garlic and ginger for about one more minute.
• Add the vegetable broth to the pot, along with the rosemary, and bring to a simmer. Once the squash and carrot are done roasting, carefully add them to the soup.
• Using an immersion blender, blend the soup until the squash and carrot is fully blended and there are no chunks. Return the blended soup to the stove top over low heat, and add the coconut milk. Stir until well combined, and season with remaining kosher salt and pepper to taste.

Notes

TIP: If you do not have an immersion blender, very carefully ladle soup into your regular blender in small batches to blend. Let it cool a little bit before you blend it.

 

Nutrition

Calories: 196kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 865mgPotassium: 796mgFiber: 5gSugar: 12gVitamin A: 21972IUVitamin C: 27mgCalcium: 82mgIron: 1mg

Keyword butternut squash soup, carrot soup

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