This Ginger, Carrot, Butternut Squash soup is most definitely a fall and winter favorite among our household here in Colorado. With it's vibrant colors, delicious flavor, and copious amounts of fiber, vitamin A, and vitamin C, this Ginger, Carrot, Butternut Squash Soup is stocked full of healthy ingredients and is one soup that I will make in bulk and freeze the leftovers to reheat.
Often times, I will serve this soup with an italian style or french style bread, large kale salad, or any kind of fish or lean meat. It goes great before meals as an appetizer, or even as the meal itself if a more generous portion is served. Fairly easy to make, this soup recipe will serve six and doesn't take much time at all.
Difficulty Level: Easy – Medium
Serving Size: 6
- 9 Carrots (medium size)
- 1 Butternut Squash (large size)
- 2 Sweet Potatoes (medium size)
- 3 Fresh Ginger Slices (sliced quarter of an inch thick)
- 1/2 Onion (medium size, white)
- 3.5 Garlic Cloves (minced)
- 1 large tablespoon of coconut oil
- 7 cups of water
- 1 cup of vegetable stock
- 1/4 tablespoon of nutmeg
- 1/4 tablespoon of coriander
- Sea Salt and pepper to taste
- 1 /2 can of coconut milk
- Roasted pumpkin seeds (optional)
- Preheat your oven to 385°F
- Slice your butternut squash in half and remove seeds. Place on a baking sheet, and bake for roughly 55 minutes or until the squash is soft.
- Take your sweet potatoes and pierce them thoroughly with a fork. Bake them for 55 minutes.
- While your sweet potatoes and squash cook together on separate baking trays, begin getting your stock pot ready.
- Place burner on high. In a large stock pot, heat up your coconut oil, 1 cup of vegetable stock, and 7 cups of water, while adding in your diced onion, minced garlic, sliced ginger, chopped carrots, and salt & pepper while bringing to a boil.
- Once it starts boiling, lower your heat, cover your pot, and simmer on low for 25-30 minutes.
- After your 30 minutes is up, turn burner off and add in your chunks of butternut squash and cubes of sweet potatoes. (Be sure to remove both from their skin and any seeds that may be in the butternut squash)
- Once the butternut squash and sweet potatoes have been added, now you will add your 1/2 can of coconut milk, nutmeg, and coriander. Stir for an additional 5-7 minutes on low heat.
- Now, you'll want to remove your soup from the pot and place it in a Vitamix or high powered blender and blend until smooth. (If you prefer your soup a little chunky, leave some of the soup in the pot)
- Once your soup is smooth and you have the taste right, return it back to the pot.
- Place burner of low-medium and get the soup heated back up.
- Serve in bowls and garnish with roasted pumpkin seeds for extra flavor and nutritional value. Enjoy!
If you have leftovers and want to freeze this soup it tastes just as good, days later. Feel free to double up on the ingredients and make more so you can easily heat up at a later time.
I recommend serving this soup with your favorite grilled cheese sandwich, french or italian baguette, or as an appetizer with any meal!