Why Make This Recipe
Ginger Carrot Butternut Squash Soup is a delicious way to warm up on a chilly day. This soup is not only tasty but also packed with nutrients. The blend of sweet butternut squash and carrots, combined with the spicy kick of ginger, makes this dish comforting and healthy. It’s perfect for lunch or dinner and can be made in just a little over an hour. Whether you’re looking to impress guests or simply enjoy a good meal, this recipe is a great choice.
How to Make Ginger Carrot Butternut Squash Soup
Ingredients:
- 1 1/2 lb butternut squash, cubed
- 1 lb carrots, sliced
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tbsp grated fresh ginger
- 4 cups vegetable broth
- 1/2 tsp turmeric
- 1/2 cup plain Greek yogurt
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions:
- Heat the oven to 425°F. Toss the butternut squash and carrots with 1 tablespoon of olive oil. Spread on a baking sheet and roast until browned and tender, about 30 minutes.
- In a large soup pot, heat the remaining olive oil over medium heat. Add the chopped onion and grated ginger, cooking for about 5 minutes until the onion is soft.
- Stir in the turmeric, roasted vegetables, and vegetable broth. Let it simmer for 10 minutes.
- Blend the soup until smooth. Take a ladle of warm soup and whisk it into the Greek yogurt, then stir this mixture back into the pot off the heat.
- Season the soup with salt and black pepper. Serve warm.
How to Serve Ginger Carrot Butternut Squash Soup
This soup is best served warm. You can ladle it into bowls and garnish with a dollop of Greek yogurt or a sprinkle of fresh herbs for added color and flavor. Crackers or crusty bread on the side make great companions.
How to Store Ginger Carrot Butternut Squash Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage. Just make sure it cools completely before putting it in freezer-safe containers. It can be frozen for up to three months.
Tips to Make Ginger Carrot Butternut Squash Soup
- To save time, you can use pre-cut butternut squash and carrots.
- Adjust the amount of ginger according to your preference for spice.
- For a creamier texture, add more Greek yogurt when serving.
- If you like more spices, consider adding a pinch of cumin or nutmeg.
Variation
You can customize this soup by adding other vegetables like sweet potatoes or celery. For a vegan option, omit the Greek yogurt and replace it with coconut milk for a creamy texture.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, frozen butternut squash and carrots work well. Just skip the roasting step and simmer them directly in the soup.
2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
3. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the fridge or freezer. The flavors will actually improve as it sits!
Ginger Carrot Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious and nutritious soup made with butternut squash, carrots, and ginger, perfect for warming up on a chilly day.
Ingredients
- 1 1/2 lb butternut squash, cubed
- 1 lb carrots, sliced
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tbsp grated fresh ginger
- 4 cups vegetable broth
- 1/2 tsp turmeric
- 1/2 cup plain Greek yogurt
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat the oven to 425°F. Toss the butternut squash and carrots with 1 tablespoon of olive oil. Spread on a baking sheet and roast until browned and tender, about 30 minutes.
- In a large soup pot, heat the remaining olive oil over medium heat. Add the chopped onion and grated ginger, cooking for about 5 minutes until the onion is soft.
- Stir in the turmeric, roasted vegetables, and vegetable broth. Let it simmer for 10 minutes.
- Blend the soup until smooth. Take a ladle of warm soup and whisk it into the Greek yogurt, then stir this mixture back into the pot off the heat.
- Season the soup with salt and black pepper. Serve warm.
Notes
For a creamier texture, add more Greek yogurt when serving. Customize with other vegetables like sweet potatoes or for a vegan option, use coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
