One of the soup recipes that I make most frequently to have on hand for lunch or a light dinner is a delicious carrot apple butternut ginger soup creation that is the perfect blend of savory, sweet and spicy. It lends itself well to modifications and versatility, especially when it comes to the spices used.
If you’re thinking, “but the first day of spring was yesterday…I’m ready to bid goodbye to soup,” rethink that! First, I find that March and April usually have their fair share of chilly evenings and crisp days that leave me turning to my favorite warm foods. Second, this recipe is seriously my favorite soup and you just MUST try it!
This carrot apple butternut ginger soup also incredibly easy to prepare. I almost always have all of the ingredients on hand to make some version of it and recently I’ve streamlined the process even more thanks to using apple sauce in place of peeling and chopping apples.
I received a sample pack containing a variety of Musselman’s apple sauce recipes with an invitation to create a recipe using it. Of course my mind went to baking first but then I wanted to go a savory route with it because there are so many creative ways that you can use apple sauce beyond enjoying it as a delicious snack. Please tell me I’m not the only one who ate apple sauce toast growing up? I distinctly remember being served toast smeared with apple sauce at the day care we attended when I was young.
Now, let’s talk about how I used the apple sauce in this delicious soup!
Here’s the basic ingredient line-up for the soup. I splurge for the pre-cut and peeled butternut squash at the store because between the arm workout and fear of losing a finger that comes with cutting up a butternut squash, I find it to be a worthwhile convenience buy. I also wash my carrots well but skip peeling them to save time since they’re boiled and pureed anyway.
I saute the onions in coconut oil before adding the squash to the pan with ginger and garlic.
Next up comes the apple sauce along with any spices you want to include. This time around I added a teaspoon of turmeric. I also like adding curry powder and cinnamon but you can also keep it simple and just season the soup with salt and pepper. The ginger and garlic give it plenty of flavor without added spices.
The soup simmers with broth for about 40 minutes, or until everything is soft.
At this point you can either use an immersion blender or a regular blender to puree the soup. If you wanted to make it even creamier, you could add 1/2 cup of full fat coconut milk in before pureeing but that’s totally up to you. It’s delicious either way.
I’m partial to my Vitamix for the silkiest results.
This recipe makes quite a lot of soup but it reheats extremely well. It’s a great soup to make during your weekly meal prep to have on hand for easy lunches throughout the week. I love to have a bowl alongside a salad or some avocado toast.
Carrot Apple Butternut Ginger Soup
Here’s the recipe for my favorite carrot apple butternut ginger soup.
