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Butternut Squash Carrot Ginger Soup


Description

Creamy butternut squash and carrots blend together beautifully in this satisfying soup recipe. Basic ingredients make this easy recipe a regular go-to for a quick, delicious meal.


Ingredients

1 small butternut squash, peeled and cut into cubes

2 cups thinly sliced carrots (about 4 medium-sized)

3/4 cup chopped onions

2 tbsp. butter or olive oil

4 cups chicken stock

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1/2 tsp. dried thyme

1/2 tsp. ground ginger (or more to taste)

1 and 1/2 Garlic cloves (optional)


Instructions

1. Peel and chop butternut squash into 1-2" cubes. Set aside.

2. Peel and thinly slice carrots and set in bowl with butternut squash.

3. Peel and chop onions and place in bowl with squash and carrots.

4. In a large, heavy bottomed saucepan (I like to use a Dutch oven), melt butter. 

5. Add in chopped vegetables, salt and pepper and saute for 10 minutes, stirring often. 

6. Pour in chicken stock and bring to a boil over medium-high heat stirring occasionally. 

7. Reduce heat to medium and simmer for 25-30 minutes until squash is very tender. 

8. Using a blender, carefully pour in the mixture and process/blend for 1-2 minutes until soup is creamy. (you can also use an immersion blender)

9. Return soup to cooking pot and heat to almost boiling. Add additional chicken stock if a runnier soup is desired. (Start with 1/2 cup when adding stock into the soup) 

 

Notes

Soup can be refrigerated for up to five days and frozen for up to three months using refrigerator-safe and freezer-safe airtight container. You could also store in mason jar.

To reheat, if soup is too thick, add a splash of water and bring to a simmer over low-medium heat.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 128
  • Sugar: 5.9 g
  • Sodium: 454.3 mg
  • Fat: 5.9 g
  • Saturated Fat: 2.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.5 g
  • Fiber: 2.1 g
  • Protein: 4.9 g
  • Cholesterol: 15 mg

Keywords: Soup, Fall, Butternut Squash