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Butternut Squash and Carrot Soup with Ginger

Blossom Lady
Dec 02, 2023 11:17 AM
Butternut Squash and Carrot Soup with Ginger

Warming turmeric and ginger make this creamy Butternut Squash and Carrot Soup perfect for cool weather. Roasted carrots and ginger build flavor. This soup is cozy and satisfying, but also just happens to be full of good-for-you ingredients, is vegan, paleo, keto, and W30 friendly.

The “magic” of this soup comes from a few extra ingredients that amplify the flavor of the squash. While butternut squash is the star, apples and carrots play supporting roles to give the soup layers of flavor and a subtle natural sweetness. The only time-consuming step is to roast all of those vegetables beforehand. This concentrates their flavors and makes this soup so satisfying that it can be served all on its own or with just some crusty bread for dipping.

  • 8 cups cubed butternut squash (roughly one 3 lb squash, peeled and cubed)
  • 2 medium apples, any type, chopped
  • 8 ounces carrots, peeled and sliced into rounds
  • 2 Tablespoons cooking oil, divided (I use avocado oil, but any oil will work)
  • 1 teaspoon kosher salt
  • 1 teaspoon garam masala
  • 3/4 cup coconut milk (sold in a can in the international aisle)
  • 1/2 teaspoon ground turmeric
  • 1 inch ginger, peeled (if using a high-powered blender add it whole, if using a lower-powered blender or immersion blender, grate the ginger first)
  • 1/4 teaspoon black pepper
  • water

For serving: yogurt or coconut yogurt, pumpkin seeds, cilantro

Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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