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Carrot, Ginger and Butternut Squash Soup

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Soup is probably my favourite thing to eat for lunch.  There are so many different varieties,  it’s warming and fills you up.  This Carrot Ginger and Butternut Squash Soup is really easy to make, I always have carrots and onions in the fridge, however this week there was also half a butternut squash.

Ginger, Carrot and Butternut Squash Soup

 These two vegetables together would have been a little too sweet for my taste, so I added some fresh grated ginger to create a Carrot, Ginger and Butternut Squash Soup.   You can freeze fresh ginger so you always have it available, it’s not difficult scrape off the skin and grate it straight from the freezer.

Carrot, Ginger and Butternut Squash Soup

Farmersgirl Kitchen
A warming soup with a hint of sweetness and the tang of fresh ginger
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine British
Servings 6
Calories 111 kcal

Ingredients
 

  • 1 tbsp rapeseed oil
  • 1 onion peeled and roughly chopped
  • 500 g carrots roughly chopped
  • 1/2 butternut squash deseeded, peeled and chopped
  • 2 tsp ginger root grated
  • 1 litre vegetable stock
  • salt and freshly ground pepper
  • 200 ml milk optional

Instructions
 

  • Heat the oil to a medium heat in a large pan.
  • Add the onion, butternut squash and the carrots and stir them around for 5 minutes, do not let the onion colour. Add the grated ginger and stir through the vegetables for a minute.
  • Add the stock and bring to the boil, turn down the heat until the soup is gently simmering.
  • Season with a tsp salt and a few grinds of pepper, you can adjust later if required.
  • Cook until the vegetables are soft about 20-30 minutes.
  • Take the soup off the heat and leave to cool slightly.
  • Puree the soup either with a stick blender straight into the pot or using a blender or food processor.
  • The soup will be very thick, add milk until the soup is the consistency of thick cream.
  • Taste for seasoning and adjust as required.
  • Serve with a swirl of cream (optional)

Notes

If you do not wish to use milk then thin the soup with more vegetable stock.

Nutrition

Calories: 111kcalCarbohydrates: 18gProtein: 2gFat: 3gCholesterol: 3mgSodium: 75mgPotassium: 557mgFiber: 3gSugar: 7gVitamin A: 20620IUVitamin C: 19.4mgCalcium: 99mgIron: 0.7mg
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 Butternut squash is in season right now and is so versatile.  It makes great soup combined with lots of different ingredients.  Here are some alternative recipes from great food blogs: 

Butternut Squash and Butterbean Soup

Butternut Squash and Butterbean Soup from Lancashire Food

Butternut Squash Soup with Coconut

Roasted Butternut Squash Soup with Coconut from Recipes from a Pantry

Butternut Squash and Sweet Potato Soup

Butternut and Sweet Potato Soup courtesy of From The Healthy Heart

Butternut Squash and Lentil Soup

Roasted Butternut Squash and Lentil Soup from Family Friends Food

Red Thai Squash Soup

Thai Butternut Squash Soup from Celery and Cupcakes

Extra veg and no croutons required

I’m entering my Carrot, Ginger and Butternut Squash Soup for Extra Veg, the blog challenge to encourage us to eat an extra portion of vegetables run by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy Food for Families  and also for No Croutons Required, the soup or salad challenge run by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen 

 

GET YOUR FREE ‘HOW TO ADAPT RECIPES FOR YOUR SLOW COOKER’ PRINTABLE!

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