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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!