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.
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.
- 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
- 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)
If you do not wish to use milk then thin the soup with more vegetable stock.
Butternut Squash and Butterbean Soup from Lancashire Food
Roasted Butternut Squash Soup with Coconut from Recipes from a Pantry
Butternut and Sweet Potato Soup courtesy of From The Healthy Heart
Roasted Butternut Squash and Lentil Soup from Family Friends Food
Thai Butternut Squash Soup from Celery and Cupcakes
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
What a gorgeous looking soup, perfect for the weather at the moment
Thank you Lindsey, your soup looks tasty too.
One of my favourite things about this time of year is getting lost in a bowl of warming soup with a big hunk of crusty bread. This looks fantastic. Can I convince myself it’s healthy…ginger cures everything right?!
Hmmmmmm – I could do with a bowl or two of ths right now and ta for the tip about freezing the ginger.
I love butternut squash soup. I was just telling Bintu I haven’t made any for a while. I like it with lots of spices and coconut milk. Such a lush soup. You’ve put me right in the mood Janice 🙂
Thanks Jac, it has to be one of the best vegetables for soup
oooh, so velvety smooth! I love the addition of ginger. Spot on for that naughty little kick! love the colour too!
Thanks Dom, the carrots really boost the golden colour
Hard to beat squash soup at this time of year… looks great, and I’m sure the Rapeseed Oil adds to the wonderful colour!
Perfect combination of flavours. Love the warmth you get from adding ginger to a soup.
Thanks Claire, it wa lovely and warming
This looks delicious. Love the idea of adding ginger to balance the sweetness. I’m going to have to try that next time.
Thank you, I love ginger and the flavour is subtle but you are right, it cuts through the sweetness
This is a gorgeous bowl of soup. Just perfect for the season. Thanks for sharing with NCR.