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
- Fresh ginger
- Ground cumin
- Ground coriander
- Cayenne pepper (optional)
- Butternut squash
- Carrots
- Vegetable broth
- Salt and black pepper
- Heavy cream or coconut milk (optional)
- Fresh cilantro or parsley (for garnish)
- Toasted pumpkin seeds or croutons (for garnish)
- Preparation Instructions:
Instructions
- Begin by chopping the onion, mincing the garlic, grating the ginger, cubing the butternut squash, and chopping the carrots.
- In a large pot over medium heat, warm olive oil. Add onion and sauté until soft (about 5–7 minutes). Stir in garlic and ginger; cook until fragrant (1 minute).
- Add cumin, coriander, and cayenne pepper; stir for 30 seconds.
- Incorporate butternut squash and carrots, stirring well to coat with spices. Pour in vegetable broth until all ingredients are covered. Season with salt and pepper. Bring to a boil then reduce heat to low. Cover and simmer for 20–25 minutes until veggies are tender.
- Blend the soup until smooth using either a blender or immersion blender. If desired, stir in heavy cream or coconut milk (do not boil afterward).
- Serve hot, garnished with cilantro or parsley and topped with pumpkin seeds or croutons.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg