Butternut Squash Soup with Carrot & Ginger is an easy soup recipe made by blending butternut squash, carrots, onions. This vegetarian soup is spiced up with fresh ginger root which helps to cut through the sweetness of the vegetables and provides a lovely warm flavour.
Why should I make Butternut Squash Soup with Carrots & Ginger?
I love both butternut squash and carrots. However, they are both quite sweet vegetables and the combination of the two could be a bit too much in a savoury soup. Fresh root ginger has a sharp tangy taste as well as adding a bit of heat. It has just enough acidity to cut through the sweetness of the vegetables. And, I think it brings out their flavour.
What ingredients will I need to make Butternut Squash Soup?
You will need:
- Butternut squash
- Fresh root ginger
- Vegetable Stock
- Vegetable oil
What is Butternut Squash?
Butternut squash is a winter squash that grows on a trailing vine and is a member of the Cucurbitaceae family, like pumpkins, courgettes (zucchini) and some gourds. Butternut squash is quite a new variety which is bread to have a straight neck and a compact size compared to some of the older squash varieties.
It has thin, edible skin, dense sweet-tasting flesh, and a small seed cavity that produces little waste in cooking. It is one of the most popular squash varieties and although it is officially classified as a fruit It is commonly prepared as a vegetable and can be included in many recipes.
Why should I add carrots to the soup?
You can make the soup without the carrots but I always have carrots in my fridge and I find that they add both flavour and texture to this soup. Carrots also have great health benefits, they are high in beta-carotene which converts to Vitamin A in your body and is great for skin and eye health.
What is fresh ginger root?
Ginger is the root of the ginger plant that grows mainly in the warm, tropical climates in the southern hemisphere. It is a knobbly root with thin brown skin. The flesh inside can vary in colour from a pale creamy colour to a deep yellow.
Fresh ginger has a sharp lemony flavour, with a hint of heat that is released when it is cooked.
How do I store fresh ginger?
I store ginger in the vegetable drawer of the fridge in a paper bag. This is fine for about a week to 10 days. If you want to keep it longer then you can freeze fresh ginger. Use it straight from the freezer, just scrape off the skin and grate it into your recipe.
Can I make the soup in advance?
Yes, you can make it and store it in the fridge in an airtight container for up to 5 days.
Can I freeze Butternut Squash Soup with Carrot & Ginger?
Freeze this soup in a freezer-proof container and it will keep without deteriorating for up to 6 months. Thaw overnight in the fridge or use the defrost setting on your microwave to speed up the process.
Can I make the soup dairy-free?
You need to add something to the soup to thin it down as it is very thick when blended. I suggest you use extra vegetable stock or you can use a milk substitute like oat milk. I would avoid any of the sweeter dairy alternatives like almond milk because that would make the soup too sweet.
How do I serve Butternut Squash Soup with Carrot & Ginger?
- Serve the soup for lunch in generous bowls with a swirl of single cream (half and half) on top. A large loaf of crusty bread is the best accompaniment for an informal meal.
- Or you can serve as an appetiser in smaller bowls or cups.
- Thin the soup with a little extra milk or cream and serve in shot glasses as a canape or as part of an afternoon tea selection.
What kind of toppings can I add to the soup?
I serve this soup with a swirl of cream on top, here are some other toppings you can try:
- A spoonful of soured cream and a sprinkle of chopped chives
- Scatter over some Roasted Pumpkin or Squash Seeds
- Fry some shallots or onions until crisp and scatter over the soup
- Crispy Fried Ginger Shreds are delicious and look great on soup
More Butternut Squash Recipes
- Slow Cooker Chicken Tagine – Curly’s Cooking
- Chicken, Chickpea & Butternut Korma – Feast Glorious Feast
- Roasted Squash with Sage and Hazelnuts in Brown Butter – Tin & Thyme
PIN FOR LATER
Butternut Squash Soup with Carrot & Ginger
- 1 tbsp rapeseed oil
- 1 onion peeled and roughly chopped
- 500 g carrots roughly chopped
- 500 g butternut squash deseeded, peeled and chopped
- 2 tsp ginger root grated
- 1 litre vegetable stock
- salt and freshly ground pepper
- 200 ml milk
- 100 ml cream optional
- 1 tbsp rapeseed oilHeat the oil to a medium heat in a large pan.
- 1 onion, 500 g carrots, 2 tsp ginger root, 500 g butternut squashAdd 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.
- 1 litre vegetable stockAdd the stock and bring to the boil, turn down the heat until the soup is gently simmering.
- salt and freshly ground pepperSeason 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.
- 200 ml milkThe soup will be very thick, add milk until the soup is the consistency of thick cream.
- Taste for seasoning and adjust as required.
- 100 ml creamServe with a swirl of cream (optional)