Butternut Squash Carrot Ginger Soup: A Delicious & Healthy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Onion
- Garlic
- Ginger
- Ground cumin
- Ground coriander
- Cayenne pepper (optional)
- Butternut squash
- Carrots
- Vegetable or chicken broth
- Salt and black pepper
- Coconut milk (optional for creaminess)
- Fresh herbs and pumpkin seeds for garnish
- Preparation Instructions:
Instructions
- Chop the onion, mince the garlic, grate the ginger, cube the butternut squash, and chop the carrots.
- In a large pot, heat olive oil over medium heat. Sauté onion until softened (5-7 minutes). Add garlic and ginger; cook until fragrant (1 minute). Stir in cumin, coriander, and cayenne pepper for 30 seconds.
- Add butternut squash and carrots; stir well with spices. Pour in broth to cover veggies completely. Season with salt and pepper; bring to a boil before reducing heat. Cover and simmer for 20-25 minutes until tender.
- Blend soup until smooth using a blender or immersion blender. Adjust seasoning if needed; stir in coconut milk if desired.
- Serve warm, garnished with fresh herbs and pumpkin seeds.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg