Description
A comforting and flavorful roasted butternut squash, carrot, and ginger soup perfect for warming up on a chilly day.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 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).
- Toss the butternut squash and carrots with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- 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 if necessary 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: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg