Description
A warm and comforting soup made with roasted butternut squash, carrots, and ginger, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 3 large carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: cream or coconut milk for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and carrots with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted vegetables and ginger to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Adjust seasoning and serve hot, garnished with cream or coconut milk if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg