Creamy Carrot & Ginger Soup with Butternut Squash
Creamy Carrot & Ginger Soup with Butternut Squash
Ingredients
- 1 medium butternut squash, halved, seeds removed
- 5 large carrots
- 1 shallot
- 3 cloves garlic
- 2 tablespoons fresh ginger, grated
- 2 tablespoons olive oil, plus more for roasting
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 4 cups veggie & chicken broth
- 1 can full-fat coconut cream, 400ml
- 1 tablespoon maple syrup or honey
For Garnish
- as needed coconut cream, for drizzling
- as needed roasted pumpkin seeds or chili flakes
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Prepare the vegetables for roasting: Halve the butternut squash and scoop out the seeds. Score the flesh of the squash halves in a criss-cross pattern. Peel the shallot and cut it into quarters. Cut the top off the garlic cloves, leaving them intact. Arrange the butternut squash halves (cut-side down), carrots, shallot, garlic, and grated ginger on the prepared baking sheet. You can place the shallot pieces inside the butternut squash cavities.
⏱️ 10 min
- 3
Drizzle all the vegetables with olive oil, then season generously with sea salt, black pepper, and cinnamon.
⏱️ 2 min
- 4
Roast the vegetables in the preheated oven for 35–45 minutes, or until they are soft and caramelized.
⏱️ 45 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the broth. In a pot on the stovetop, combine water with 'Better Than Bouillon' to create 4 cups of veggie & chicken broth. Bring the broth to a boil and stir well.
⏱️ 10 min
- 6
Once the vegetables are roasted, carefully remove the baking sheet from the oven. Squeeze the soft, roasted garlic out of its skins. Scoop the cooked butternut squash flesh into a blender. Add the roasted carrots, shallot, and garlic to the blender.
⏱️ 5 min
- 7
Pour the hot veggie broth from the pot into the blender with the roasted vegetables. Blend the mixture until it is completely smooth.
⏱️ 3 min
- 8
Pour the blended soup base from the blender back into the pot on the stove. Stir in the can of full-fat coconut cream. Taste the soup and add maple syrup or honey for a touch of sweetness, if desired. Adjust seasoning with additional sea salt and black pepper to taste.
⏱️ 5 min
- 9
Serve the soup warm. Garnish with a drizzle of coconut cream and either roasted pumpkin seeds or chili flakes on top. A sprig of parsley can also be used for garnish.
⏱️ 2 min
- 10
Store any leftover soup in an airtight container in the fridge for up to 5 days. It can also be frozen for a convenient meal later.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Carrot & Ginger Soup with Butternut Squash
- 1 medium butternut squash, halved, seeds removed
- 5 large carrots
- 1 shallot
- 3 cloves garlic
- 2 tablespoons fresh ginger, grated
- 2 tablespoons olive oil, plus more for roasting
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 4 cups veggie & chicken broth
- 1 can full-fat coconut cream, 400ml
- 1 tablespoon maple syrup or honey
For Garnish
- as needed coconut cream, for drizzling
- as needed roasted pumpkin seeds or chili flakes
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Prepare the vegetables for roasting: Halve the butternut squash and scoop out the seeds. Score the flesh of the squash halves in a criss-cross pattern. Peel the shallot and cut it into quarters. Cut the top off the garlic cloves, leaving them intact. Arrange the butternut squash halves (cut-side down), carrots, shallot, garlic, and grated ginger on the prepared baking sheet. You can place the shallot pieces inside the butternut squash cavities.
⏱️ 10 min - 3
Drizzle all the vegetables with olive oil, then season generously with sea salt, black pepper, and cinnamon.
⏱️ 2 min - 4
Roast the vegetables in the preheated oven for 35–45 minutes, or until they are soft and caramelized.
⏱️ 45 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the broth. In a pot on the stovetop, combine water with 'Better Than Bouillon' to create 4 cups of veggie & chicken broth. Bring the broth to a boil and stir well.
⏱️ 10 min - 6
Once the vegetables are roasted, carefully remove the baking sheet from the oven. Squeeze the soft, roasted garlic out of its skins. Scoop the cooked butternut squash flesh into a blender. Add the roasted carrots, shallot, and garlic to the blender.
⏱️ 5 min - 7
Pour the hot veggie broth from the pot into the blender with the roasted vegetables. Blend the mixture until it is completely smooth.
⏱️ 3 min - 8
Pour the blended soup base from the blender back into the pot on the stove. Stir in the can of full-fat coconut cream. Taste the soup and add maple syrup or honey for a touch of sweetness, if desired. Adjust seasoning with additional sea salt and black pepper to taste.
⏱️ 5 min - 9
Serve the soup warm. Garnish with a drizzle of coconut cream and either roasted pumpkin seeds or chili flakes on top. A sprig of parsley can also be used for garnish.
⏱️ 2 min - 10
Store any leftover soup in an airtight container in the fridge for up to 5 days. It can also be frozen for a convenient meal later.