Butternut Squash and Carrot Ginger Soup Recipe

As the autumn leaves swirl and the air begins to crisp, there’s nothing quite like a warm, hearty bowl of soup to bring the family together. My Butternut Squash and Carrot Ginger Soup is not only a celebration of the season’s bounty but also a tribute to those comforting moments shared around the kitchen table. This soup is vibrant, velvety smooth, and carries a hint of warmth from fresh ginger, perfect for cozy family dinners or making the most of a fall afternoon.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 6
• Skill Level: Easy

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 5 large carrots, peeled and chopped
• 1 large onion, diced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Ginger slices (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the grated ginger, cooking until fragrant, about 1 minute.
3. Add the butternut squash cubes and chopped carrots, stirring to combine with the onion and ginger mixture.
4. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer, covered, until the vegetables are tender, about 30 minutes.
5. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until smooth.
6. Return the pureed soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
7. Warm the soup over low heat until it reaches your desired serving temperature.
8. Ladle the soup into bowls, garnishing each with a ginger slice and fresh parsley. Serve immediately.

Helpful Tips

• For a richer flavor, you can roast the butternut squash and carrots before adding them to the pot.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a small chopped chili.
• This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
• Feel free to substitute the coconut milk with heavy cream or almond milk based on your dietary preferences.

Pairings

This Butternut Squash and Carrot Ginger Soup pairs beautifully with a crusty baguette or a side of garlic bread. For a well-rounded meal, serve it alongside a light arugula salad with a lemon vinaigrette. A crisp white wine, like a Sauvignon Blanc, will complement the soup’s flavors perfectly.

There’s a certain magic in creating and sharing meals that bring families closer together. I encourage you to recreate this Butternut Squash and Carrot Ginger Soup in your kitchen and share your delicious results with us. Use #ZynahzRecipes or tag us on Instagram to show off your creations! I’d also love to hear your feedback, so please leave a review on our website. Don’t forget to subscribe to our newsletter for updates and follow us on social media for more culinary inspiration. Happy cooking!