Can you tell it’s soup weather? Yep, even in the South! It actually snowed here today–it started while the hubs and I were at the supermarket. Everyone around us was in a panic; I overheard one of the cashiers frantically state, “If that stuff starts stickin’ to the ground, I’m goin’ home!” Being from Canada, I can’t help but smirk. Smirk, and be grateful that I no longer have to drive home white-knuckled from work while fearing that I’ll never see my family or friends again. Guys, I’m so happy that’s a thing of the past, you have no idea.
Luckily I get a perfect balance of weather here in NC state, because although we aren’t dealing with blizzards, we still get chilly weather that begs for the words “Soup’s on!” I can’t imagine Nevada or Arizona having soup weather, and that’s a world I don’t want to live in either.
North Carolina, I love you so.
I’ve always been intrigued by the idea of carrot and ginger soup, so making it was definitely on my “to-do” list. Why the butternut squash? Besides the fact that butternut squash can promise an amazingly creamy soup texture, I had a butternut squash that had been sitting on our countertop for over a month. Ha. So… it seemed like a good time to use it.
The end result was exactly what you’d expect from a soup made with butternut squash: DELICIOUS. The carrot and ginger flavors remain the stars, though. So make yourself a bowl of everything that is warm, zingy, earthy, and creamy.
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Carrot and Ginger Butternut Squash Soup
Ingredients
- 1 butternut squash
- 6 carrots
- 1/2 red onion diced
- 1 tablespoon of freshly grated ginger or ginger paste
- 4 cloves or garlic sliced
- 1 tablespoon of turmeric
- 1/2 tablespoon of paprika I used sweet paprika and it was bomb
- 3 tablespoons of olive oil divided
- 5 cups of vegetable stock
- Kosher salt and ground black pepper to taste
MATERIALSPowerful blender, food processor, or immersion blender.
Instructions
- Pre-heat oven to 425° F.
- Carefully cut the skin off of the squash and chop it into 1-inch pieces.
- Cut the carrots into 1-inch pieces.
- Place the squash and carrots into a large bowl. Drizzle with 2 tablespoons of olive oil and hit the veggies with some kosher salt and ground black pepper.
- Sprinkle in the turmeric and the paprika.
- Cover and toss to evenly coat the veggies.
- Place the veggies onto a large baking tray, spaced out, and bake for approx. 30 minutes or until they are tender (test with a fork).
- Remove the veggies from the oven and set aside.
- In a large stock pot, heat 1 tablespoon of olive oil over moderate heat.
- Add the garlic and onions. Sauté until garlic is fragrant and onions are slightly translucent.
- Add the ginger, and sauté for another minute or so, stirring well.
- Finally, add the roasted vegetables to the stockpot.
- Add the vegetable stock, and bring to a simmer for approx. 5 minutes--just to let those flavors hang out for a bit!
- Now, time to puree. If you're using an immersion blender, go to town in the stockpot. If not, transfer some of the contents of the stockpot into a blender in batches, pureeing bit by bit until the soup has a smooth and silky texture. I always have a large bowl handy so I have somewhere to put the pureed soup.
- Serve it up!
- OPTIONAL: Garnish with raw pepitas or plain Greek yogurt!
10 Comments
Matt @ Plating Pixels
February 16, 2016 at 12:58 pmI’ve been adding turmeric to smoothies for the health benefits but haven’t cooked with it yet. I bet it’s wonderful in this soup!
danakristen.b@gmail.com
February 16, 2016 at 4:11 pmI haven’t tried turmeric in a smoothie before–I need to get on that! Maybe I’ll give it a shot tomorrow!
Michele
February 15, 2016 at 7:09 pmI can really relate to the wave of thankfulness for not living in snow county any longer. Im livine in Souther California via Nebraska. I too smirk when people say they are cold at 70? But I must admit to craving soup on days where its 65… this sounds just perfect!
danakristen.b@gmail.com
February 16, 2016 at 4:09 pmThanks, Michele! Ah, so you must feel as spoiled as I do now! Haha. I try not to rub it into people back at home too much, but boy, I sure am grateful to not have to deal with snow.
April @ Girl Gone Gourmet
February 15, 2016 at 12:46 pmI live in Chapel Hill and the weather has been miserable lately — today it’s icy and freezing cold! I’d love a big bowl of your soup to warm up – looks delicious!
danakristen.b@gmail.com
February 15, 2016 at 6:02 pmWow, small world! You’re close enough for delivery :P
It is pretty ugly out there today. I just might warm up some of this soup that I have leftover for dinner!
Nellie
February 15, 2016 at 12:46 pmThe color of this soup is incredible! I’ve never actually had butternut squash but the flavors here sound amazing! Great for that cold snowy weather!
danakristen.b@gmail.com
February 15, 2016 at 5:59 pmThanks, Nellie! If you love homemade soups I absolutely encourage you to try some that incorporate butternut squash. It’s the perfect root vegetable for soup :)
danakristen.b@gmail.com
February 15, 2016 at 12:41 pmThanks, Emma! Oh my, butternut squash is perrrrrrrfect for soup! I promise you. It adds such a rich texture and a subtle sweetness that compliments any flavor combo–roasted veggies, curries, etc.
Emma @ Supper in the Suburbs
February 15, 2016 at 12:05 pmOh boy check out that thick, velvety soup! I love the combination of carrot and ginger but have never actually had a butternut squash soup before. First time for everything…