Food / Soups, Stews + Chili

Carrot and Ginger Butternut Squash Soup

Carrot and Ginger Butternut Squash Soup 2Can 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

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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!


    • Matt @ Plating Pixels
      February 16, 2016 at 12:58 pm

      I’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!

        February 16, 2016 at 4:11 pm

        I 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 pm

      I 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!

        February 16, 2016 at 4:09 pm

        Thanks, 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 pm

      I 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!

        February 15, 2016 at 6:02 pm

        Wow, 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 pm

      The 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!

        February 15, 2016 at 5:59 pm

        Thanks, 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 :)

      February 15, 2016 at 12:41 pm

      Thanks, 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 pm

      Oh 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…


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