Roasted Carrot Butternut Squash Soup with Ginger
Warm up with a comforting bowl of roasted carrot butternut squash soup with ginger. Easy to make and perfect for chilly evenings.
Servings: 4 servings
Calories: 337kcal
Equipment
- Large pot
- Knife
- Chopping Board
- Vegetable Peeler
- Spoon
- blender
- Sheet Pan
Ingredients
- 1 medium butternut squash (about 2-2.5 lb) cut lengthwise with seeds removed
- 1 large yellow onion peeled and quartered
- 3-4 large carrots washed, peeled and sliced into large chunks
- 4 tablespoons olive oil
- 2 garlic cloves smashed and peeled
- Salt
- Pepper
- 4 cups chicken or vegetable stock
- 2 teaspoons dried ginger
Instructions
- Preheat your oven to 400℉/200℃ and line a large sheet pan with parchment paper.
- Place the two halves of the butternut squash cut side up on the prepared pan. Add the quartered onions and carrots around the squash. Brush the squash, carrots and onion with the olive oil. Place any excess olive oil in the squash cavity, and place a clove of garlic in each one.1 medium butternut squash (about 2-2.5 lb) , 1 large yellow onion, 3-4 large carrots, 2 garlic cloves, 4 tablespoons olive oil
- Season with salt and pepper. Cook in the preheated oven until the carrots and onions are starting to char and are soft, I recommend checking in at 20-25 minutes.Salt, Pepper
- Once charred, use tongs to remove the onions and garlic from the sheet pan and place in a blender or food processor. Continue cooking the butternut squash and carrots in the oven until the flesh is scoopable - it can take anywhere between 45-60 minutes.
- While the squash continues roasting, blend the onion and garlic with some of your stock and the ginger.2 teaspoons dried ginger, 4 cups chicken or vegetable stock
- Pour this into your large pot and simmer over low heat.
- Once the squash has cooked enough, scoop out the flesh into your blender and add more stock. Blend until smooth.
- Add to your pot and bring to a simmer, cooking for at least 10 minutes. Taste and see if you need to add more salt or pepper.
- Serve in bowls and garnish with croutons, yogurt, or a drizzle of olive oil.
Notes
Butternut Squash: you can also use two smaller squashes if that's what you have on hand. Just note they might not need as much time in the oven.
Blending: when blending, let the vegetables and stock cool before placing in the blender. You can always use an immersion blender in the pot.
Seasonings: adjust the herbs and spices according to what you like!
Croutons: I served this soup with homemade brioche croutons.
Storage: Store the cooled soup in an airtight container for up to 5 days. Reheat in the microwave or in a saucepan on the stove until warm.
Nutrition
Calories: 337kcal | Carbohydrates: 40g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 390mg | Potassium: 1159mg | Fiber: 6g | Sugar: 12g | Vitamin A: 28961IU | Vitamin C: 46mg | Calcium: 128mg | Iron: 2mg
