I love soup season when I can make a big pot of soup on the weekends to heat up for a warm comforting lunch all week long. This butternut squash carrot soup is one of my all-time favorites and I’ve given it quite the update here with some additional spices and creamy coconut milk.
BUTTERNUT SQUASH AND CARROT SOUP WITH GINGER, TURMERIC AND COCONUT MILK
The recipe is chock-full of carrots, butternut squash and fresh ginger.
The fresh ginger is an absolute must in this recipe and I was lucky to score some baby ginger at the farmers market (mid-september to early November is the season for it in the US) but you can use traditional fresh ginger as well. The fresh ginger adds the best spicy kick to the soup and has great health benefits! Ground ginger does not have the same effect in this recipe.
BUTTERNUT SQUASH CARROT SOUP INGREDIENTS
Here’s the full line-up of the ingredients that you’ll find in this delicious soup!
- Butternut squash – you will use a whole peeled and diced butternut squash in this soup. I like to peel my squash with a vegetable peeler first, then half it and scoop out the seeds and then dice it.
- Carrots – you can choose to peel your carrots or just give them a good wash and chop.
- Onion – for flavor development.
- Fresh ginger – for that awesome spicy kick that makes the soup! Highly recommend using fresh ginger and not substituting ground ginger.
- Turmeric – for an anti-inflammatory boost.
- Coriander – the coriander has a bright citrus undertone that really enhances the fresh ginger.
- Cumin – add even more warming flavor.
- Coconut oil – for sautéing the onion and veggies – please feel free to sub another oil like avocado or olive.
- Coconut milk – the coconut milk adds creaminess and a touch of sweetness to the soup. I recommend using full-fat.
- Chicken broth or bone broth – can also use vegetable broth if you are wanting to keep this vegetarian/vegan.
- Maple syrup – this isn’t shown in the photo above but I ended up adding one tablespoon of maple syrup after pureeing and tasting the soup to tie everything together.
- Kosher salt
- Garnishes like pepitas, freshly ground pepper, chopped rosemary, etc.
HOW TO MAKE BUTTERNUT SQUASH AND CARROT SOUP
After you prep all the ingredients, you’ll sauté the onions in a big heavy pot (I love to use my Le Creuset dutch oven for soups) until they start to soften and then add the carrots, butternut squash and spices. Once the veggies are coated with the spices you’ll add the chicken broth. Everything will simmer for about 45 minutes or until the carrots and butternut squash are softened and easy to pierce with a fork.
At this point you’ll stir in the can of coconut milk and puree the soup in a blender, food processor or with an immersion blender.
I always use my Vitamix for creamy, smooth results in seconds. If you’re using a blender, here are a few tips:
- Work in batches. I try not to fill my blender more than half way.
- Vent the lid. I leave the plastic piece out of the lid but be sure to use a paper towel to cover it to prevent splattering. Venting the lid is very important in preventing an orange soup explosion all over your kitchen!
- Start slow and increase the speed. Start on the lowest speed and slowly increase. Again, this prevents explosions and splatters.
I like to garnish this butternut squash carrot soup with crunchy pepitas, freshly ground pepper and chopped rosemary. It’s a perfect lunch served alongside a sandwich, light side salad, crusty buttered sourdough or avocado toast!
This soup keeps well in the fridge for 3-5 days. I have not tried freezing it and wouldn’t recommend due to the coconut milk.
Here’s the full recipe!
BUTTERNUT SQUASH AND CARROT SOUP RECIPEPrint
This smooth and creamy butternut squash carrot soup is packed with veggies and warm spices like ginger, turmeric and ginger.
1 butternut squash, peeled, seeded and cubed (about 2 pounds but just use whatever size squash you have!)
1 1/2 pounds carrots – peeled and roughly chopped into pieces that are 1/2-1 inch
1 yellow or sweet onion, diced
1 tablespoon coconut oil (or avocado or olive oil)
1 inch piece of fresh ginger – peeled and chopped
1 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon kosher salt
32 ounces of chicken or vegetable stock
1 (13.5 ounce) can coconut milk
1 tablespoon maple syrup
Pepper – to taste as you’re doing your final soup tasting and seasoning
Garnishes like pepitas, freshly ground pepper, chopped parsley or rosemary, etc.
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until it begins soften.
- Add butternut squash, carrots, ginger and spices and stir until all veggies are coated in spices – about one minute.
- Add chicken or vegetable broth and bring to a simmer. Let simmer uncovered for about 30-45 minutes, or until vegetables are soft and easily pierced with a fork.
- Add coconut milk and maple syrup stir until combined.
- Remove from heat and puree the soup – either using a blender and working in batches or with an immersion blender.
- Taste and season soup to your liking and then top with garnishes of your choice and enjoy!
Soup will keep in fridge for 3-5 days. I do not recommend freezing due to the coconut milk.
Keywords: soup, butternut squash, carrot, ginger
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