Butternut Squash, Carrot & Ginger Soup Print Recipe Print Recipe


You’re right, I have a problem.

I eat A LOT of orange foods.

I’ve also made a very similar recipe HERE, which so many of you have already tried and loved – even a child!

Of course, I had to justify my orange obsession and look at the health benefits. Did you know that the color orange represents strength and endurance? Yep. AND the beta carotene is good for your skin, eyes, and heart PLUS it also reduces the risk of cancer.

Okay, I feel better now. maybe I just need to work on the balance part. . .

I like to dip gluten-free toast into my soup.

If you like cheese, go ahead and add some between two slices of bread, throw onto a hot/buttery pan and within a few minutes you’ll have a nice and toasty grilled cheese, perfect for dunking!

This soup is all sort of creamy comfort that wont cling to your thighs. You’re welcome.

Yes, you’re right, you have seen this soup before.

Hint: Matchbook Magazine :)

 

Roasted Butternut Squash, Carrot, and Ginger Soup

PRINT this Recipe

Ingredients

  • 1 medium butternut squash
  • 1 lb [approx. 2 cups] carrots, peeled
  • 1 yellow onion, finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon of fresh ginger, peeled and grated
  • 2 cloves of garlic, crushed
  • 4 cups low sodium chicken broth
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • Optional: Creme fraiche
  • Optional: Pumpkin seeds, toasted

Directions

Preheat oven to 375 degrees. To prepare baking sheet, cover with foil and drizzle 1 tablespoon of olive oil; set aside.

Cut butternut squash in half; remove seeds and place cut side down on prepared baking sheet. Add the carrots alongside. Bake until squash and carrots are tender and nicely browned, about 45 minutes.  Remove from the oven and until cool enough to handle, peel the skin of the butternut squash, cut in half lengthwise and then into cubes. Dice carrots.

In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent.  Add ginger and garlic and cook for one minute.  Add squash, carrots, chicken broth, nutmeg, salt and pepper. Increase heat to medium-high, bringing to a boil. Reduce to low and simmer, uncovered for about 30 minutes.

Remove from heat and let cool slightly before you puree.

In batches, transfer soup to blender and puree. Careful to fill blender half full or else you’ll end up with an orange mess – about 3-4 batches. Add more salt + pepper if needed

If desired, garnish each serving with creme fraiche & toasted pumpkin seeds. Serve immediate or store in refrigerator in an airtight container.

Enjoy!

Makes 6 servings

*gluten-free *dairy-free

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • http://www.healthygreenkitchen.com Winnie

    Lisa this is one gorgeous soup!

  • http://www.bevcooks.com Bev Weidner

    Instead of a grilled cheese sandwich, I will dunk MY WHOLE FACE in this. freaking. yum.

  • http://www.talesofanhbswife.com Megan @ Tales of an HBS Wife

    I’m obsessed with anything butternut – especially this time of year!

  • http://www.ellivenstudio.blogspot.com Julie

    absolutely going to give this recipe a try!

  • http://foodiecrush.com Heidi / foodiecrush

    Noting like beta carotene to warm up a soup. Plus, it matches my purse.

  • http://myfudo.com Anna

    I think I need a little boost, I need a dose of your orange stuff. This soup looks flavorful. It is jampacked with my favorite flavors. Orange ( the color) has been linked to the palate too. According to psychologists, this is the reason why if you have a food business, it is best to have your signage in orange since it is related (the direct relation I can’t explain technically ;) to eating and craving for food.
    Thanks for the post. Gonna try this tonight…

  • http://www.jeanetteshealthyliving.com Jeanette

    Love this healthy butternut squash soup – a bowl of comfort for sure.

  • http://mybizzykitchen.com Biz

    Your soup just made my lunch menu next week – love it!

  • http://heywhocutthecheese.blogspot.com/ Lauren @ hey, who cut the cheese?

    What a beautiful and delicious looking soup!!

  • http://glitzglamgranola.com Emily @ Glitz Glam Granola

    Oh my gosh- I’m all about butternut squash so this is def a recipe for me!! I think I’ll make it this weekend! YUM!

  • Pingback: Weekly Six: 11/11/11 | Furniture Clue

  • http://www.yesiwantcake.com Katie

    OOh yum. What is it about ginger and squash together that is so dang good? Oh, and toast dipping…totally my style.

  • http://www.cheetahisthenewblack.com Alicia

    Making this recipe now – can’t wait to eat … YUM!! xx

  • http://www.slsterling.us S.L. Sterling

    I made this a couple of days ago and not only is it delicious, I feel really healthy eating it. It took a while to make but it’s relatively easy to prepare and I plan to freeze the leftovers. Thanks for a great recipe! P.S. I discovered you via Matchbook Mag.

  • Pingback: Menu planning for next week with recipes! « Keeping It Real!!

  • Pingback: Gingered Butternut Squash and Carrot Soup…A recipe fix up « Modern Alice

  • Emily

    My mom just made this today (with a couple modifications) and it was SO delicious! She doubled the recipe, used some pumpkin in addition to the carrots and butternut squash because she didn’t have enough carrots, and added 1 can of coconut milk at the end. I highly reccommend it! Thanks for the recipe inspiration!

  • WithStyleGrace

    Awesome, so happy to hear that!!

  • Pingback: Tasty Tuesday: Roasted Butternut Squash, Carrot, Ginger & Rosemary Soup « Lucky Ginger Studio’s Blog

  • Lisa

    Oh this sounds wonderful! Thank you for posting this – I will be making this next week!
    Thank you!

  • inky quills calligraphy

    Really great soup. Easy to make and delicious. Sprinkle some cheese on the top!

  • Mm

    Do you hsve the nutrition information

  • WithStyleGrace

    I’m sorry, I don’t have that information.

  • Nicole

    Soooo, I JUST made this and it’s sooooo delicious!!! Thanks for the recipe!!

  • WithStyleGrace

    awesome – so happy you liked it!

  • http://www.facebook.com/ooxTer Terri Hubbard-Moore

    I twist this up for a vegetarian feast–cut the butternut squash in half, (using the other half for another dish) 1/2 an acorn squash, 1/2 the carrots — roast up some corn to add in the end (optional black beans) and round it off with some unsweetened coconut milk the last 5 mins. for some creaminess and it gives a little texture to it. If I’m not feeling another dish with the butternut squash sometimes I will add back in some of the roasted cubes for texture too… it’s really good this way too. I hope you will try this version, yours was great — give mine a try.

  • Shayla

    Just made this this soup! The only change I made was adding a bit of light sour cream to the top of the soup when serving it. It turns out really good. I had a butternut squash soup craving and this fulfilled that!

  • WithStyleGrace

    Awesome!

  • yaybeans

    Gosh, this needs no dairy to produce one creamy magnificent soup! Also used veggie broth instead and found out a dash of ground cloves is a good substitute for nutmeg. :) Thanks for sharing!

  • KatoriHanzo

    I made this today. I added non-fat greek yogurt (honey flavour) at the end for texture and otherwise made it exactly the same.

    Delicious! A little too thick, more like baby food, but that was probably my yogurt’s doing. I actually doubled the recipe and it worked out fine. Made 14 cups.

    I’ll be writing this one down!

    And don’t be afraid of salt when you make this. I needed to add more at the end to bring out the flavours. Adding apple cider is also really tasty. I garnished with cilantro – perfect flavour with it.

  • KatoriHanzo

    Oh yeah, and I did the nutrition calculations for anyone interested. Two cups (one serving) =

    Calories: 239
    Carbs: 31 g
    Fat: 9g
    Protein: 10g
    Sodium: 388
    Fiber: 6

    ** though this is with the added cup of greek yogurt.

  • WithStyleGrace

    Thanks for calculating this!

  • WithStyleGrace

    awesome – thanks for sharing!

  • WithStyleGrace

    absolutely! thanks for commenting :)

  • Heather Shaw-Murphy

    I used lemon pepper rather than salt/pepper and it was AWESOME!

  • Heather Shaw-Murphy

    Oh! and a dash of tabasco!

  • Christine

    This soup is so-o-o good!! I roasted my onions (2 med purple) and 3 large cloves of garlic with the squash and carrots. In the end I added a good dash of cayenne. Will be making this again this winter!!