Silky smooth and bursting with flavor, this Butternut Squash Ginger Carrot Soup combines the natural sweetness of roasted veggies with a hint of spice from fresh ginger, garlic, onions, and sweet red bell peppers. Perfect for chilly days!
Butternut Squash soup is so delicious. Adding the bold flavors of spicy ginger, garlic cloves, and peppers to sweet squash and carrots take something familiar and comforting and make it fresh and bold. Your taste buds will thank you for this new flavor experience.
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Ingredients
- Butternut Squash - This slightly sweet squash is the perfect base for this full flavored, creamy soup.
- Carrots- Carrots add rich color and sweetness to the soup base as well. Sweetness balances the sharp flavor of ginger and garlic.
- Red Bell Pepper- A nice red bell pepper adds a balance of savory flavor without adding any bitterness.
- Yellow Onion- This is a nice base flavor that sweetens with roasting.
- Ginger- A little ginger goes a long way and will add a sharp spice and fragrance.
- Garlic- Roasted garlic is both sweet and savory. Add roasted garlic will add great depth of flavor as well as richness.
- Broth- Vegetable broth or Chicken broth can be used for this soup. Both add some salt and herbal flavor that will make the soup taste as though it simmered for a long time.
- Red Chili Powder- Chili powder adds a little heat and earthy flavor.
- Nutmeg- This will add a bit of rich, nutty flavor and bring out the sweetness of the roasted vegetables.
- Heavy Cream- Adding cream blends all of the flavors together while giving the vegetable puree a velvety texture.
See recipe card for quantities.
Instructions
- Step 1: Season and roast for butternut squash, carrots, bell pepper, and onion for 25-30 minutes until the squash begins to soften. Coat peeled ginger and garlic with a small amount of olive oil and add them to the pan for 20 more minutes or until all of the vegetables are fork tender.
- Step 2: Scoop butternut squash flesh out of the skin and put into a soup pot along with all of the roasted vegetables.
- Step 3: Next, add broth to the pot and bring the vegetables and broth to a low simmer. Turn off the heat and blend the roasted vegetables together with the broth until you have a smooth, thin puree. This can be done with an immersion blender or transfer the mixture to a stand blender and carefully blend.
- Step 4: Bring the soup back to a gentle simmer on low heat and taste for seasoning. Adjust seasoning to taste.
- Finally, stir in heavy cream and serve.
Top this soup with crispy, fried chickpeas, toasted pumpkin seeds, or fresh herbs. Add a hunk of crusty bread for dipping.
Hint: A small butternut squash is typically close to one pound so you can use the whole squash. The store only had very large squash at the time I made this recipe, so I used half.
Substitutions
- Pre-cubed butternut squash can be used to save roasting time. You will be able to place everything on the pan at the same time and roast for 25-30 minutes total.
- Coconut cream can be used in place of heavy cream to keep this dish dairy free.
Diana's Tips for Success
- Make sure that all of the roasted vegetables have a good coating of olive oil before placing them in the oven to roast. Uncoated vegetables might develop a char that is burnt and bitter tasting.
- Keep the Pureed Soup on a low simmer when adding the cream. If the soup is too hot or near boiling, the cream will split.
Top Tip
The squash will take a while to fully soften. Give it a good head start in the oven along with the carrots, onion, and red bell pepper.
Add the Ginger and Garlic in the last 20 minutes once the squash is mostly cooked. This will keep them from burning and becoming unusable.
Storage and Reheating
Butternut Squash Ginger Carrot Soup may be stored in an airtight container in the refrigerator for up to 5 days.
It can be stored in the freezer, in a freezer-safe container, for up to 3 months.
Reheat this soup by putting a single serving in a microwave safe bowl for 30 seconds at a time, stirring in between, until the entire portion is hot.
Reheat on the stove top by placing the desired portion into a pot and warming soup on low while stirring intermittently. A little water, broth, or cream can be added if the soup is too thick.
Related Recipes
Looking for other recipes like this? Try these:
- Creamy Butternut Squash Soup
- 30-Minute Tomato Basil Bisque
- Roasted Delicata Squash and Beet Salad
- Roasted Glazed Carrots
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📖 Recipe
Butternut Squash Carrot Ginger Soup
Equipment
- Baking Sheet
- Parchment Paper or Foil to line baking sheet
- Large Pot or Dutch Oven
- Immersion Blender or Standard Blender
Ingredients
- 1 Pound Butternut Squash approx. half of a large squash
- 1 Pound Carrots peeled 4-5 large carrots
- 1 Red Bell Pepper seeded, halved
- 1 Yellow Onion halved
- 4-5 Cloves Garlic peeled
- 1 Ounce Ginger fresh, 1” piece peeled
- 4 Cups Vegetable Broth or Chicken Broth
- ¼ Cup Heavy Cream
- 2 Tablespoons Olive Oil
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Black Pepper
- ½ Teaspoon Chili Powder
- 1 Teaspoon Kosher Salt
Instructions
- Preheat the oven to 375° F. Line a sheet pan with parchment paper or foil.
- Place squash cut side up onto the pan along with peeled carrots, onions halves, and red bell pepper halves. Brush or drizzle olive oil onto the vegetables so they are well coated. Then season with nutmeg, black pepper, chili powder, and salt.
- Next, roast for 25-30 minutes until the squash begins to soften. Coat peeled ginger and garlic with a small amount of olive oil and add them to the pan for 20 minutes or until all of the vegetables are fork tender.
- Scoop butternut squash flesh out of the skin and put into a big pot along with all of the roasted vegetables.
- Next, add broth to the pot and bring the vegetables and broth to a low simmer.
- Turn off the heat and blend the roasted vegetables together with the broth until you have a smooth, thin puree. This can be done with an immersion blender or transfer the mixture to a stand blender and carefully blend.
- Bring the soup back to a gentle simmer on low heat and taste for seasoning. Adjust seasoning to taste.
- Finally, stir in heavy cream and serve.
Notes
- Make sure that all of the roasted vegetables have a good coating of olive oil before placing them in the oven to roast. Uncoated vegetables might develop a char that is burnt and bitter tasting.
- Keep the Pureed Soup on a low simmer when adding the cream. If the soup is too hot or near boiling, the cream will split.
- The squash will take a while to fully soften. Give it a good head start in the oven along with the carrots, onion, and red bell pepper.
- Add the Ginger and Garlic in the last 20 minutes once the squash is mostly cooked. This will keep them from burning and becoming unusable.
Nutrition
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Diana Reis says
Thank you for visiting. I hope you love this recipe as much as I did!