Roasted Butternut Squash Soup with Ginger, Carrot
It's officially soup season and this cozy Butternut Squash Soup with Ginger is the perfect recipe for colder months! Sweet squash is roasted on a sheet pan with carrots, apples, and aromatics and blended to perfection with ginger and fresh thyme to create the absolute best flavor.
Equipment
- 1 dutch oven or large pot
- 1 blender or emulsion blender
Ingredients
- 1 butternut squash 4 cups diced
- 3 large carrots
- ½ a large apple
- ½ a medium yellow onion or 1 small yellow onion
- 1 bulb garlic
- 1 inch ginger root or ⅓ teaspoon ginger powder
- 1 tablespoon fresh thyme, leaves removed from stems or ⅓ teaspoon dried thyme
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 3-4 cups low sodium vegetable broth
- ½ cup unsweetened coconut milk or milk of choice
Instructions
- Preheat oven to 400℉ (200°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray. Peel the butternut squash, cut it in half, and scoop out the squash seeds. Then dice the squash flesh into 1 inch sized pieces. Roughly chop the apple, carrots, and onion. Remove the thyme leaves from the stem. Cut the top end off of a whole bulb of garlic and peel the fresh ginger root.
- Place the butternut squash, carrots, apple, onion, bulb of garlic, and ginger on the prepared baking sheet and coat them in olive oil, cinnamon, the fresh thyme, and salt and pepper. Bake in the preheated oven for 30-40 minutes. Oven times will vary. The squash is done when its easily pierced with a fork.
- When the vegetables are done roasting, remove them from the oven and add everything to a blender except the garlic.
- To add the garlic cloves, carefully squeeze them out of the skin being careful not to get the skins in the blender. Then add 3 cups of the vegetable broth and the coconut milk. Blend everything until smooth using a spatula to push down the sides as needed.
- To heat the soup, pour it into a large stockpot and heat on medium heat until it starts to bubble. Then lower to medium-low or low heat for another minute or two. If it's too thick, add 1 more cup of vegetable broth or a little water.
- Hint: if you don't have a high-speed blender, you can add the soup ingredients including the roasted vegetables, broth, and coconut milk to a large pot and use an immersion blender to blend it.
Video
Notes
Expert Tips
- When choosing a butternut squash, look for one that feels heavy for its size.
- If you prefer a thicker soup, you can use a bit less broth. Add more broth if you want a thinner soup.
- Time-saving tip: If you want to save some time, feel free to use pre-cut butternut squash.
- Refrigerator - store cooled leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - let the soup cool to room temperature and store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months.
- Thaw in the refrigerator overnight. Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
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