butternut squash carrot ginger soup

A recipe for carrot butternut ginger soup. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and saut another 1-2 minutes. My name is Agnieszka and I am a busy mom of 3 living in and renovating a 1852 farmhouse in Maine. Another great one for throat related/sinuses is Gaia Herbs Echinacea Goldenseal Throat Spray. Puree the soup with an immersion blender or use a free standing blender and do it in batches. (Can be prepared 1 day ahead. In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors. Made this soup on Friday afternoon, in anticipation of the blizzard heading our way. Thanks for posting this, Jen! Bring to simmer, thinning soup with more broth if necessary. Heat oil in heavy large pot over medium-low heat. So much more valuable. In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Turn off the stove and set aside. Add a teaspoon of turmeric, cumin and/or garam masala, Add a tin of butter beans, cannellini beans or haricot beans, Add some shredded leftover chicken (after the soup has been blended). 2 teaspoon olive oil As the oil heats up, add chopped onions (One large onion), minced garlic, and grated ginger. Better still its packed full of goodness, quick to make and budget friendly! Staying tuned for the recaps of the 26acts project.are you posting soon? Just the way it's described. Cover and toss to evenly coat the veggies. In addition, both butternut squash and carrots are spleen friendly and easy to digest. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. Whilst you are talking of snow (haven't seen any for four decades or more !) This healing Carrot, Ginger and Butternut Squash Soup is wonderful when you just spent some time outside in the cold winter air, or if youre feeling like you may be getting sick. When you are ready to add the butternut squash and broth, the carrots will already be ready to go and both butternut squash and the carrots will be soft at the same time and ready to be pureed. We love Autumn soup season too and our Roasted Butternut and Carrot Ginger Soup is so nourishing and comforting. I wanted a straightforward butternut squash/ginger taste - wasn't interested in additional tastes such as coconut or thyme - made the recipe exactly as written and it was pretty spectacular. Serve hot. After following the recipe exactly (which is great as is) I've added a bit more ginger just because I like it. This Carrot Butternut Ginger Soup can be served as an appetizer, or a stand alone meal with a piece of crusty bread or a side salad, or both, if you cant decide. This activity is high risk for cutting yourself and is a huge time hog. Wash and cut the carrots into large chunks as well. 1 litre vegetable stock (4 1/4 cups) Place the carrots in a medium pot and cover with boiling water. A bowl of soup with homemade sourdough toastor soup and salad is my idea of lunch perfection! For the most part I tried the recipe as written. As dried powdered ginger is much more concentrated compared to fresh ginger we suggest you start with 1/2 teaspoon dried ginger and increase as desired. We used a Gala apple as that is what we had in the crisper. Sweet potato would be an ok sub for the squash, right? Once the soup is cooked, add it to a blender and blend until creamy. Add garlic and ginger and all the spices. Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness. Meet the world, one dishtale at a time. If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Prep 15 min Cook 45 min Serves 4. Let cool slightly and transfer to a blender. Stir occasionally. Drain the carrots and add them to the onion celery mixture together with butternut squash. Be sure to check out our Healthy World Cuisine Thanksgiving category for more recipe inspiration for sides, turkey and all the fixings. Hi and welcome to Easy Peasy Foodie! Yea I am terrified of blending hot things. Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add onions and cook for about 5 minutes until translucent. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months. Cajun Shrimp Salad {with Creamy Cajun Dressing}. Used coconut oil and a bit of duck fat instead of vegetable oil. Serve warm. This refers to yellowish discoloration of the skin because of the deposition of a substance called beta-carotene that is present in carrots. I made this soup EXACTLY as what the recipe calls for and it was tasty and the cinnamon and ginger were not overpowering. We like to cherish each holiday as it comes along. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. I think that sometimes when you have been defeated and can't go any further down than you have to get up and get moving up and forward. Blend until completely smooth using an immersion blender. Peeling both butternut squash and sweet potatoes is a bit of a pain. Add the onion and peppers; let cook until soft, 5 or so minutes. View Recipe. Still missing a few. Our preference is a thick and rich Roasted Butternut and Carrot Ginger Soup. Bake for another 25-30 minutes and you are done. Be the healthier and happier YOU! Because carrots take more time to cook than butternut squash, it is a good idea to pre-boil them while youre chopping u0026 cooking onions, celery, garlic, ginger and the spices. Add milk and return pot to stove over medium heat for about 5 minutes. Taste and adjust seasonings as desired. Too sweet for me. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. I have all the ingredients and will make this soup tomorrow. Roast in the oven for 4045 minutes, or until tender and tinged brown. Check ratings in your region: UK; Australia; US. This one easily takes its place. Please do more whole 30 recipes. Not that I wasnt interested to do so, but it just never happened. You may also wish to check the seasoning at this point too. Carrots are high in beta carotene, an antioxidant that is converted to vitamin A inside the body. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. Bring to a boil and then simmer until the carrots are tender. Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Preheat oven to 400 degrees F. Arrange two oven racks to be in the upper third and lower third of your oven. Deliciously easy and everyone loves this soup! Some of our favorite starters, sides, mains, and desserts can be prepped in advance for an easy-breezy Thanksgiving. Roast, flipping once halfway through, for 20-25 minutes until soft and caramelized. Drizzle the butternut squash, carrots, onions, garlic and apples with olive oil. Make sure to also try myHealing Polish Chicken Noodle Soupfor another delicious soup recipe with medicinal properties. Sweet potatoes and butternut squash are nutritional powerhouses too. teaspoon ground ginger 1 tablespoon raw honey purified water raw pumpkin seeds (aka pepitas) for garnish Instructions Preheat the oven to 400F. Let me know in the comment section below. Can you imagine anything better on a cold winter day than a cup of steamy, creamy, comforting soup? Thanks for your sweet comment and LOVE that you love this recipe XO, Thanks Queen of Jetlags! Keep reading folks, youll be surprised how simple this recipe really is. I never thought of combining carrot and butternut squash altogether; however, this soup is so heartwarming and comforting. Very tasty, my sister in law liked it too! We all know we should be eating more veg. Add the ground cumin and cook for a minute, then add the carrots, butternut squash and vegetable stock. Add the vegetable broth or chicken broth and process until smooth. Leave a review in the, Easy Peasy Rocky Road (Only 3 Ingredients!). Transfer to a 5-qt. Play with it according to your preferences. Looking for an easy and nutritious dinner? Enjoy your trip to the Farmer's market. Place the butternut squash cubes on one baking sheet. I usually like to blend half leaving some of the mashed carrots and squash for some texture. olive oil. 1 lb butternut squash peeled and cut into small chunks 1 piece ginger about the size of a thumb, peeled and minced 2 cloves garlic minced 2 onions chopped 2 stalks celery chopped 1 tablespoon olive oil 5 cups broth chicken or vegetable for a vegan version 1 can coconut milk 1 teaspoon turmeric teaspoon ground cumin teaspoon ground coriander . All of this will soon pass. Carrot Ginger Butternut Soup is a healthy twist on the classic carrot ginger soup. You most certainly can. Heat a large pot over medium heat. I use the small shredding blades on a box grater or microplane to get all the pulp and juice while avoiding the woody fiber. And, they are pretty cheap! Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender. Place squash, cut side down, on baking sheet. They're rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. Cut your butternut in half, lengthwise. This soup is vegan, gluten free, dairy free and Whole30 compliant. This Sweet Potato and Butternut Squash Soup is quick and simple to make, and packed full of goodness. Take the pot off the stove, NOW stir in the ground chili flakes and let the stew cool for 5/10 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hello and welcome to Wholly Tasteful, a healthy food and lifestyle blog! Drizzle with 2 tablespoons of olive oil and hit the veggies with some kosher salt and ground black pepper. Follow me onTwitter,Facebook andInstagram. This super simple recipe is lovely just as it is the simplicity of the recipe really allows the delicious flavours of the sweet potato and butternut squash shine through. Absolutely! Place your butternut squash cut side down on a lined and greased baking sheet. This soup looks so yummy! Enjoy! Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste. And beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems. canned coconut milk unsweetened, full-fat A recipe for carrot butternut ginger soup. Bake until squash is very soft, about 50 minutes. Nutrition information Reheat if necessary. This soup is simmering in my kitchen right now! Its a simple soup with a straightforward ingredient list. You can roast your butternut squash, carrots, onion, garlic and apples all together on the baking sheet to save time. Last year I attended a benefit where one of my favorite chefs, Alain Caron, served a pumpkin soup as part of the evenings menu. Top with the thyme sprig and season with salt and pepper. Delicious soup! I've been making this every fall for years. As an Amazon Associate I earn from qualifying purchases. Once pureed, return the soup to the pot and heat again before serving. That brings out a little sweetness in the soup. This Sweet Potato and Butternut Squash Soup is quick and simple to make, and packed full of goodness. If you are in a pinch and need to put a soup together in less than 15 minutes, then you can use frozen butternut squash and carrots and we won't tell a soul. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Join our community of families and farmers! Heat oil in heavy large pot over medium-low heat. Carrots are somewhat higher in natural sugars than many vegetables. Feel free to use the type of apple you have on hand. All rights reserved. So tasty and easy to prepare as well! I have never ysed brown sugar and cinnamon in a soup and wondered if the soup would be to sweet for my palate, but not at all. Really nice. Add salt to taste, reduce the heat, cover and simmer . Ad Choices, 2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded, 5 cups (or more) canned low-salt chicken broth. Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Its called creativity. Remove from heat. Love soup? Adding carrot brings out the richness (and sweetness!) Add in the onion and saut 3-4 minutes. Thanks for sharing! Pour in the vegetable stock, and bring to a boil. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! Bring to boil. Trust me on on this!! Hi jen! Can't wait to try. With so many things to be thankful for in our lives, please take a moment to enjoy the small pleasures or at least a heartwarming bowl of roasted butternut and carrot ginger soup. I added some sweet potatoes too. Roasted Butternut and Carrot Ginger Soup can be stored in a freezer safe container in the freezer for up to 2 months. Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper. Sometimes I add a few slices of red pepper to change up the flavor a bit. Heading to farmers market on Saturday. This soup looks and sounds amazing. If we NEVER EVER seen another snow flake, we would be super happy. Could use a but more of a punch to the flavor, which can easily be done to preference. How to Make Butternut Squash on the Stove Start by sauteing your onions over medium high heat in a large pot with a splash of water, broth, or oil if you use it. Working in batches, pure soup in blender. Using paring knife, remove peel from squash; discard peel. Good to the last drop. Heat the oven to 425 F. Position a rack in the lower third of the oven. Stir in the ginger and garlic, cooking for a couple more minutes. Step 2 - When the veg has browned a bit, add the garlic and saute for another minute. Freeze up to 6 months. Im making this tomorrow : ) Im sorry to hear how crummy you were feeling. This butternut squash soup recipe uses coconut milk to provide plenty of creaminess. Slow-Cooker Lentil, Carrot & Potato Soup. Get ready to blend! You can still make this soup in a standup blender and it may actually produce a smoother effect. 1 medium size butternut squash Press saute and add oil to the inner pot. Tum !! Stir occasionally. Bring to a boil and reduce heat to a simmer. The smokiness of the fish and paprika add depth, while the sweetcorn gives welcome pops of sweetness. Salt and taste to desired preference. I should look into purchasing yours. Butternut Squash With Red Lentils and Tamarind. All rights reserved. Return to the stove and turn the heat to low. No immersion blender? Instructions. I hope that you enjoy this simple, healthy and delicious soup as much as I do! Its also great for meal prep. The toppings are completely optional. Lay cubed butternut squash on a sheet pan lined with foil. It is packed full of nutrients and warming spices with healing and anti-inflammatory properties. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. Good to hear that you love cuisine as much as we do! Pour soup into bowls and garnish with a little drizzle of coconut milk, roasted shelled pumpkin seeds and croutons. After about 3-4 minutes and the onions become somewhat translucent, add the garlic and ginger. If i feel anything come on, it clears up right away or the duration is nothing bad at all! Bake for about 25 30 minutes or until fork tender. Once the carrots are tender, carefully transfer to a high-powered blender. Its fantastic. Peanut Butter Runner. this sounds so stinking delish! Came out really, really well. Blend the soup until smooth, then adjust the seasoning and consistency, adding lemon juice to taste and extra water if the soup is too thick. Starting them tomorrow actually. Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Cover and simmer 10 minutes. our first spring month is ringing its bells with a 84 F day today ! Add the vegetable broth, chopped butternut squash, chopped carrots and nutmeg. We used coconut milk as we have a lactose intolerance. Add the onions and a pinch of salt, and cook for 5 minutes over a medium heat until starting to soften. Ladle the soup into bowls and serve with homemade bread. slow cooker. Use just a dash for the 1/4 teaspoon fresh called for in the recipe. I like to skin the ginger using a vegetable peeler but you can also use a spoon. Step 2 - Roast the veggies at 375 degrees F for 40-45 minutes or until they are tender, flipping halfway through. Its a total bitch to clean out the pulp (which we use as the main ingredient in this soup) but guys, its totally worth the time spent. I used about half a can of coconut milk recently and thought it was perfect. I plan to serve this with a swirl of heavy cream and some pepitas sprinkled on top. of the butternut squash and as for the spices, well, this is right about the perfect mix to create a zesty, very tasty Butternut SquashCarrot Soup. If making the crispy ginger, heat the oil in a small frying pan and fry the ginger until its starting to turn golden and crisp. Add a little water or broth to thin the soup if its too thick. Thaw overnight in the refrigerator then heat in the microwave or stove. (This will speed up the cooking process). Scoop the cooled cooked butternut squash out from the skin and add to the food processor. Drizzle with a little olive oil and roast for 15 minutes. Have to check ingredient by ingredient but think I make it roughly your way ! Thai? Then look no further! Be the healthier and happierYOU! Soup will stay fresh in the refrigerator in a sealed container for 3 days. You are already at the bottom so up is the only place you can go. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. So glad to hear you enjoyed it. Sign Up Today, 1 thumb size piece (or larger) of fresh ginger, 1 qt stock (veg or chicken - fish could also work nicely here), (optional - cream, milk, sour cream, or coconut milk). Preheat oven to 425 degrees. However, one could certainly exchange the carrots out for parsnips, yams, turnips, sweet potatoes, etc. Add the onion and cook, stirring, until tender, about 5 minutes. Delicious. Add the ginger and stir together until fragrant, about 1 minute. Yellow carrots have lutein, which is also good for your eyes. Shop With Us. Add coconut milk and stir. Recipe 2: Spiced 3 Ingredient Butternut Squash Soup Ingredients: 1 medium-sized butternut squash; 1 large onion; 4 cups of vegetable or chicken broth; 1 teaspoon of ground cinnamon; 1/2 teaspoon of ground nutmeg; Salt and pepper to taste; Instructions: Peel and dice the onion and butternut squash. Set out two sheet pans. Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Ive also forwarded the recipe to a friend and she loves it. Cover and refrigerate.) Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. I got this golden soup recipe from a friend. Stay clear of cold foods and you can read more about why that is not good for you in our post Feed your Spleen: Nourish Your Body. Thank you for all the encouragement and tasty recipes you share with us . Heat the oil in a large saucepan or casserole. I left it out and it still tasted wonderful! Pre-heat oven to 400 degrees F or 204 degrees Celsius. Bring to a boil, reduce to an enthusiastic simmer and cook for 20 to 25 minutes until the vegetables are soft. Inspired by traditional Lyonnaise cuisine (typically served at the so-calledBouchonrestaurants in the French city of Lyon) this pumpkin soup wasnt just a delicious soup, but it was truly an experience. Stay strong dear friend. Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes. Only change was to use vegetable stock instead of chicken stock. Add the water to the butternut squash/carrot pan, put the lid on and let it cook for about 20 minutes on medium heat. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Take your time to make sure you get all the vegetables. Sign up to receive free healthy recipes right to your inbox. Not only great ingredients and natural flavors make a dish fabulous, but its the people and their stories that add the spices to great food. No problem. Turn the heat down to medium low and cook partially covered until the carrots are soft, about 30-40 minutes. No! Also added a roasted apple and a couple of crushed cardamom pods. Sorry to hear youre still not feeling well, but Im sure this gingery soup will help! Being Dishtales I obviously had to start experimenting with different recipes and try to create my own pumpkin soup recipe. Jest pyszna, delikatna i aromatyczna. Oil baking sheet. As the blender is running, slowly add the cream and return to a low simmer. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Heat the oil in a large pot over medium-high heat. This easy peasy Sweet Potato and Butternut Squash Soup is such a great fill the freezer meal I usually make a double quantity of this soup. Let the soup cool then transfer to freezer safe containers. 4 Likes, 0 Comments - SoL SoupS (@solesoups) on Instagram: "Today is Friday, March 17, 2023. Plus, its a great fill the freezer meal! As well, if I have homemade stock in the house (either chicken or veg), I use that. Saute for another minute. On another baking sheet, place the sliced carrots, quartered onion, and garlic cloves. Add about cup of water around the butternut squash. Taste for seasoning, adding salt if need be, and serve garnished generously with chopped parsley or chives. Cook, covered, on low until vegetables are soft, 7-9 hours. Serve this slow-cooker lentil soup with crackers. Sprinkle in the turmeric and the paprika. Next time I will add even more ginger and cut the brown sugar. Transfer the processed butternut squash mixture into a medium saucepan and add fresh ginger. I make the recipe as is, however I've updated the cooking instructions for the squash. 5. Is it okay to eat carrots every day? Place a paper towel or kitchen towel over the hole and then blend until smooth. Thanks for posting this recipe. Pressure-Cooker Italian Pulled Pork Sandwiches, Slow-Cooker Thai Butternut Squash Peanut Soup, 50 Quick and Easy Slow Cooker Soup Recipes, Do not Sell or Share My Personal Information, 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups). Add the carrots, parsnips, ground spices and ginger and stir well to coat. Also, the fiber in carrots can keep one satiated and prevent overeating. Add the oil, salt and pepper and . I hope you are on the mend. Add vegetable stock. For soup lovers, it is a must-have in my opinion. You could, for example: Id love to hear if you come up with any really good combos! Cook 5-10 minutes until the onion becomes translucent. Freeze cooled soup in freezer containers. Like Indian spices? Ingredients Scale 1 tablespoon coconut oil (or olive oil or butter) 1 medium onion, diced 2 tablespoons peeled, grated fresh ginger 1 3/4 lbs carrots, peeled and quartered 1 1/2 cups cubed butternut squash (I used frozen) Cut the carrots into 1-inch pieces. The rest of the ingredients list is pretty familiar, although you will need to drop the celery out to keep the fiber content low enough (don't worry, it's optional anyway). Add the hot vegetable stock, bring to a boil and simmer for 5 minutes. And, it freezes well, which means I can have a quick bowl of good soup on a cold day. Salt, to taste (will vary depending on the stock you use). Thanks so much Leslie. Home Previously on Dishtales.com DIshtales Recipes Dishtales Cuisine Butternut Squash Carrot Soup. Spread the carrot slices evenly onto a baking sheet. This soup riffs somewhere between a chowder and rundown, a Jamaican stew thats cooked down with coconut milk. I am a self proclaimed foodie. 5 out of 5 in our house. 1 3/4 lbs carrots, peeled and quartered I just seems wrong.. Jen, I am a big fan of your blog and must share with you Source Naturals Wellness FormulaI love the herbal resistance liquid and take the pills if i feel really crappyits kind of a mega dosing for the first day but you will feel tons betterI swear by this stuff. Or why not subscribe to myblog and get delicious, stress free recipes straight to your inbox every week? https://dishtales.com/butternut-squash-carrot-soup/. Add the miso and vegetable broth then stir to combine. Instead, just find yourself a large cleaver or sharp knife and cut in half and remove the seeds. In a large pot, saut the onion until it's . Serve the soup on its own of with a dollop of Greek yogurt, a drizzle of Sriracha and chopped cilantro o parsley. Pureing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Add the broth and coconut milk. Add a splash of water to make sure nothing gets too brown. This soup is a keeper! We are glad you are here today. They take longer to cook than butternut squash. Plus, its budget friendly and a great fill the freezer meal! Heat up some olive oil and/or butter in a stock pot, add the coarsely chopped red onions, garlic cloves, bell pepper and tomatoes, and fry for about 5 minutes on medium heat. Put a tablespoon of oil in a saucepan on a medium heat, then fry the onion and a pinch of salt for five minutes. Your email address will not be published. Add squash and 5 cups chicken broth. Delicious! . Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through. This is also why you only fill the blender half way. 1 tbsp: Olive oil. By now most of the water should have evaporated from pan. Dont be alarmed by the scotch bonnet - its to add flavour more than heat, hence its inclusion whole. My mom gave me a butternut squash that I was thinking Id reserve for another batch of your delicious black bean & butternut squash chili, but I think I will use it for this instead! Both are rich in vitamins, minerals, beta-carotene, antioxidants and fibre. I will be making that soon. Add the coconut milk and vegetable stock, leave to cook for 10 minutes, then add the squash and scotch bonnet, and simmer for 15 minutes; remove and discard the chilli once youre happy with the heat level. Creamy Butternut Squash and Plantain Soup. Peel, seed and cut the butternut squash into large chunks. I hope you guys try-out this recipe, enjoy its foodiliciousness and share your experience by commenting below. Required fields are marked *. Preheat oven to 325 degrees F. and line a sheet pan with parchment paper. I have to tell you, your butternut squash chili is amazing. After 30 minutes, shake and open the can of coconut milk and stir it into the soup. 6 cups chicken or vegetable stock This Roasted Butternut Squash Carrot Ginger Soup is packed with vegetables, vitamins, minerals, fiber, and antioxidants. If covered and chilled in the fridge, this butternut squash soup can be made up to 3 days ahead. Dried ginger is much more potent that fresh grated ginger. Add in the sweet potatoes and carrots and season with salt and pepper. Directions In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. For this recipe you will need a 3.54 litre/67 pint deep-sided saucepan. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency. Add ginger and garlic and cook for one minute. Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Don't skip pre-cooking carrots. 2023 Cond Nast. Crunch on carrots to keep your skin healthy and vibrant. Required fields are marked *. Thanks Karla. Alternatively, you can reheat this soup in the microwave. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. The only sweetness came from the natural sugars if the butternut squash.