As it starts to get colder out I always crave soup or something warm. This carrot ginger soup is perfect for those chilly days when you just can’t get warm enough. After making this, I have to say I have a new favorite soup, the ginger gives it a nice kick and the butternut squash gives it a creamy consistency. Ginger is great for aiding in digestion and carrots are rich in vitamin A (which not only promotes good vision, but also healthy skin and teeth). The butternut squash is high in potassium (it actually has more than a banana!), Vitamin E, and has a good dose of fiber. I hope you enjoy the recipe as much as I did and feel free to tweak it. I think I might try making it with pumpkin rather than squash next time just to see the difference and possibly add a little nutmeg!
- 5 Medium carrots
- 1 Small yellow onion
- 1 medium piece of ginger
- ½ butternut squash (I cooked and saved the other half for dinner later in the week)
- 1 cup vegetable stock
- ½ cup almond milk
- 1 tablespoon dairy free and soy free butter (you can use regular butter or any form of your choosing this is just what I had in my refrigerator)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon of cinnamon (3/4 for soup and ¼ for sprinkling over top)
- 1 tablespoon of brown sugar and enough to sprinkle over the squash and carrots
- Olive oil and Maple syrup to drizzle over carrots and squash
- Set the oven to 400 F.
- Peel the carrots and cut off the tops.
- Cut the butternut squash in half and remove the seeds.
- Cut the onion and ginger into smaller pieces so that they will roast faster and blend easier.
- Place the carrots, ginger, and onion on one baking sheet and the butternut squash on the other.
- Lightly drizzle olive oil and maple syrup over the carrots and butternut squash and sprinkle with cinnamon.
- Cook the carrots for 30 minutes and the butternut squash for 1 hour.
- Take them out of the oven and let cool down slightly, you can chop the carrots into smaller pieces and scoop the butternut squash out of its peel.
- Place the carrots, ginger, and onions in a blender with the 1 cup of vegetable stock and the salt, pepper, and cinnamon. Blend till smooth or desired consistency. ( I did this separate from the butternut squash only because my blender was not big enough).
- Poor into a medium sized pot and let simmer.
- Blend the butternut squash and almond milk together until smooth and then poor into the pot.
- Let simmer for 20 minutes covered, stiring occasionally.
- Serve in a bowl sprinkle cinnamon, and enjoy!