Butternut Carrot Ginger Soup

It's time for a big, cozy bowl of the most nourishing soup around! This Butternut Carrot Ginger Soup is like a super-comforting winter hug that's good for the body too.

This is a soup I've been making for many years, but I'm only just now getting around to putting it on the blog. It's a favorite in our house; I make it at least every few weeks during the winter. In addition to being delicious, it also makes my body feel good. It's loaded with veggies, very hydrating, and packs a big gingery punch. Ginger is known to have many health benefits, so I like to really load this soup up.

My hint? Make a big pot of this on a Sunday evening and have leftovers all week! It keeps great in the fridge or freezer and makes for such an easy meal on a busy winter night. I've even been known to spoon this soup over tofu and veggies and call it a broth bowl, AND to use a few spoonfuls (cold) as a salad dressing. This is a very versatile soup!

Although I love classic carrot ginger soup, I often find it to be a little bit harsh. The ginger is just so powerful. Some recipes counteract this by adding sweetener, but that's not usually how I roll. So here's my magical solution, and what makes this soup so unique: use a 50/50 mix of carrots and butternut squash!

Butternut squash is naturally sweet, so it will help balance the assertiveness of the ginger. It also has the same color as carrots, so the final product will still have the classic appearance. And anyways, with veggies my philosophy is definitely the more the merrier, so adding in the squash is great nutritionally too. I've also done this very successfully with kabocha squash and sweet potatoes; basically anything orange and sweet-ish will work great.

This soup comes together all in one pot and pretty quickly too. The only slow part is waiting for the carrots to soften, but that's all hands-off time, and a great opportunity to prep a big salad to go with the soup.

Looking to make this into a meal? No problem! I like to crisp up a bunch of chick peas under the broiler and serve them on top as protein-rich "croutons". It's also delightful with your favorite crusty bread, which is perfect for scooping up all that velvety gingery goodness. I've even on occasion pureed some white beans right into the soup itself to add protein and heartiness; it works great, you don't even know they're there.

You'll see in the recipe list and instructions that you have some options. You can choose how much coconut milk to add, which will control the richness of the soup. You can also choose to add a little dash of maple syrup at the end, if you feel like it needs more sweetness. You can even add some lime juice at the end if you want to take things in more of a Thai-inspired direction (and because the combination of ginger, coconut milk, and lime juice is truly magical).

And then of course you can and should go all-out with the garnishes! They add wonderful texture to the soup (creamy! crunchy!) and are just so much fun. There are so many garnish possibilities here, and you could take this soup (and whatever you choose to serve it with!) in any number of different directions. If you're looking for an on-theme salad to go with it, check out this Super-Fresh Thai Cabbage Salad.

I hope you'll give this one a try! Incorporating the butternut squash is a simple and yet transformative upgrade to the classic.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Are you a butternut squash lover? I think it's such a wonderful, versatile ingredient! It also makes an appearance in this Butternut Squash Black Bean Enchilada Skillet.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Large sweet onion
  • Oil of choice for cooking. I prefer coconut oil here, it's a perfect pairing with the coconut milk that you'll add later.
  • Very generous sea salt and freshly ground black pepper
  • Medium/large butternut squash
  • 6-8 carrots
  • Few c water and/or full-fat coconut milk. My preference is to add about a cup of coconut milk (the kind in the can!) and do the rest as water. Increasing the portion of coconut milk will yield a richer, more velvety soup. Sometimes if I'm feeling really decadent, I even stir in a few spoonfuls of coconut cream.
  • Few inches or more of fresh ginger root. I don't recommend trying to substitute dried/powdered ginger. The ginger is really the star of the show here, and fresh is the only way to go. 
  • Optional dash of maple syup
  • Optional squeeze of lime. Just a bit of lime transforms this whole soup and takes it in a very Thai-inspired direction. I add it sometimes but not others; it just depends on what direction I want to go in and what else I'm serving.
  •  Garnishes of choice. Above, I've shown my bowl of soup with pepitas, sesame seeds, fresh cilantro, and a big drizzle of coconut cream. Cashews would also be great. Or maybe some crispy chick peas?? I'm a firm believer that you can never have too many garnishes.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Dice up a sweet onion. In a large soup pot with your cooking oil of choice, sautee the onion with generous salt and pepper until tender and transparent. Don't caramelize it since it will impact the color of your soup.
  2. Meanwhile, cube up a butternut squash and peel and cut your carrots. Don't worry about the size too much, you're going to puree everything anyways.
  3. When the onion is done, add the squash and carrots to the pot. Cover the veggies with just barely enough liquid to submerge them (see liquid options above; this will be some mix of water and coconut milk). Don't add too much! You can easily add more liquid later if needed, but it's hard to take it away.
  4. Bring the soup to a boil.
  5. While the liquid is heating, peel the woody outside from the ginger and then grate it on a fine grater. I like to add a few tbsp worth of grated ginger, but you can add more if you really love it. Add it to the pot when you're done.
  6. Keep the pot at a low simmer until the squash and carrots are very tender, about 20-25 minutes.
  7. Puree the soup completely, either using an immersion blender (much easier!) or by transferring in batches to a regular blender (if you have a high-speed blender, that will yield the most velvety consistency).
  8. Simmer for a few more minutes to bring the flavors together. If desired, you can add a bit more water or coconut milk to thin it out if you prefer a less-thick soup.
  9. Taste it! If you want more richness, add more coconut milk (or even the coconut cream from the top of the can, this is magic!). If you think the ginger is a bit strong, a splash of maple syrup will help to mellow it.
  10. If you want to go in a more Thai-inspired direction, add the lime juice right before serving so it retains its zippy flavor; just squeeze it in and give the soup one final stir.
  11. Serve it up and garnish how you like!


  1. Super excited to try this one! I've had a butternut squash lying around for a while that's begging for attention...

    1. The Rogue Brussel SproutMarch 24, 2021 at 4:23 PM

      Yes, clearly it's time!! I hope you enjoy it! The squash adds such lovely sweetness.

  2. This soup had lovely, velvety texture. We added greens for more substance, went light on the coconut cream to keep down the sweet, but heavy on the pepitas. Perfect for a cold night.

    1. The Rogue Brussel SproutApril 2, 2021 at 3:30 PM

      Oh I love the idea of adding greens!! That sounds wonderful! Thanks for sharing. Haha and yes, more pepitas is always a good choice.


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