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.
Carrot and Ginger Butternut Squash Soup
- 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.
- 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!