Butternut Squash Carrot Ginger Soup

Roasted squash and carrots blend beautifully with fresh ginger for a flavorful, comforting soup that’s both nourishing and delicious.

Course Dinner, Soup

Cuisine American

Diet Low Fat

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 1013kcal

Author Diana Reis

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

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.
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.

Nutrition