I have used a recipe a buddy gave me a few times with amazing results. This delectable vegetable soup is made from pureed butternut squash, carrots, and ginger, each of which adds a distinct flavor. Absolutely beautiful.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ medium butternut squash
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pound carrots – peeled and diced
- 3 cloves garlic, crushed or to taste
- 1 (2 inch) piece fresh ginger, peeled and thinly sliced
- 4 cups water
- salt and pepper to taste
- 1 pinch ground cinnamon
- ¼ cup heavy cream (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
- Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
- Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 7 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 172 mg |
| Sugars | 10 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Was glad to find a soup based with water not stock as I’m always trying to reduce sodium. I used yogurt but you have to serve immediately as it didn’t hold as well as cream. I also found this great invention – Frozen Ginger. It melts into the soup so there’s no little chunks of fiber in the soup.
Very tasty! I used leftover roasted buttercup squash, and ginger that I grew. I also added crumbled browned turkey sausage and some leftover brown rice after I pureed the soup to make it a hearty and healthy meal.
Delicious soup! I really like puree root vegetable soups, and this one had a great flavor. I did make some modifications–I swapped the butternut squash for one sweet potato (two would have been better), added a clove of garlic and 1/2 cup of farro, and substituted sour cream for the cream and veggie broth for the water. I liked the ginger/carrot combination. It may have been fine with water, but I’ve always used broth.
It’s a decent version, but kind of bland. I subbed half the water for chicken broth too. I added a beef bullion cube and extra salt for flavor and it jazzed it up a bit. I would grate the ginger next time, as the immersion blender left pieces that were a little large.
Used Chicken broth (low sodium), added 2 bay leaves & a few more carrots than the recipe called for . We ate it with warm crusty whole grain bread… Delish??
added sage, cayenne (a pinch), mace, cinnamon, brown sugar and orange zest to three pounds of carrots, two inches of ginger , salt, pepper and generous amount of garlic to chicken broth. I did not add cream, but rather drizzled it. It’s quite good. I had meant to put in a piece of squash, but that didn’t pan out. So,it’s pure carrot, ginger soup and other than it having a tiny grainy texture, is lovely. This made three quarts.
Rave reviews by everyone.
To speed prep time, can use frozen squash and a bag of baby carrots (don’t need to dice). I used a jar of diced ginger from the grocery store Asian food refrigerated section in place of fresh ginger.
Delicious and easy to make. I will make it again.
Followed another person’s method of boiling the squash, added big pieces of the carrots as well to soften both at the same time. Sauteed the onion (half) plus about a cup of a riced veggie medley I needed to use up in clarified butter as another review mentioned. Added a few red pepper flakes to kick it up. Used garlic paste and ginger paste plus an immersion blender. Skipped the cream. Loved the result, very hearty.
Delicious as written. I’ll make it again.l
Awesome and easy.
No changes necessary. This was absolutely delicious. I tripled the recipe so that i could freeze some for another meal or two. I will definitely make this again. It is a keeper!!
Love this recipe!! I love carrots and ginger, a match made in heaven. I doubled up on ginger and garlic, it was super delicious!!
I made this with jarred garlic, fresh ginger and water, following the recipe exactly. I did not use any cream. It was amazing! The ginger made the soup. My mom hates ginger and garlic and she loved it, too.
I wanted it to be creamier. I will simmer it longer and add more cream. I would maybe add chicken or veggie stock instead of water to give it more flavor.
I did make some changes. Used low sodium chicken broth, extra cinnamon,and nutmeg. Came out so good making for my thanksgiving dinner
This was super bland. I had to add a ton of spices to salvage, but it still tasted like something was missing. Next time would use chicken stock or more garlic or something.
I used a large sweet potato instead of the butternut squash and boiled it all instead of turning on the oven. I added more ginger because I love it and I used coconut milk for the cream as well. It’s seems like a very flexible soup!
I love ginger, and thought it was great, with some cream. Husband found it too gingery.
I would use chicken stock instead of water.