Butternut Squash Carrot Ginger Soup
My favorite riff on carrot ginger soup brings sweet, velvety butternut squash into the mix. This nourishing, one-pot soup makes for the perfect healthy comfort food!
- Large sweet onion
- Oil of choice for cooking
- Generous sea salt and freshly ground black pepper
- Medium/large butternut squash
- 6-8 large carrots
- Few c water and/or full-fat coconut milk (see ingredient notes in the post)
- Few inches of fresh ginger root
- Juice of a lime (optional)
- Garnishes of choice
- Dice the sweet onion. In a large soup pot with your cooking oil of choice, saute the onion with generous salt and pepper until tender and transparent. Don't caramelize it since it will impact the color of your soup.
- Meanwhile, peel, seed, and cube the butternut squash. Peel and cut the carrots.
- 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 in the post 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.
- Bring the soup to a boil.
- While the liquid is heating, peel the woody outside from the ginger root and grate it on a fine grater, then add it to the pot.
- Keep the pot at a low simmer until the squash and carrots are very tender, about 20-25 minutes.
- Puree the soup completely, either using an immersion blender or by transferring in batches to a regular blender. The former is much easier, while the latter can yield a more velvety texture if you have a high-power blender.
- 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 the soup to your desired texture.
- If you want to go in a more Thai-inspired direction, add the juice of a lime and give the soup one final stir just before serving.
- Serve it up and garnish how you like!
RECIPE from The Rogue Brussel Sprout Blog