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Roasted Butternut and Carrot Ginger Soup

Roasted Butternut and Carrot ginger soup

Are you the kind of person who puts your Christmas Tree up before or after Thanksgiving?

Why all the rush? I am one who loves to cherish each holiday as it comes along. I also love to cherish the bounty of harvest vegetables in the market.

The market has so many pumpkins, squash, and root vegetables that it makes your heart sing. I made a warming and nourishing roasted butternut and ginger carrot soup filled with aromatic spices and creamy coconut milk topped with roasted pumpkin seeds and homemade seasoned croutons. The caramelized onions and sauteed apple sweeten the soup and add another dimension to this rich and flavorful soup. A delicious gluten-free and lactose free alternative and perfect as a starter for a Thanksgiving meal. This soup is a snap to put together and if you make it in advance it even tastes better once the flavors have a chance to mingle.

Roasted Butternut and Carrot ginger soup

I am sure a few of you will have out-of-town guests/family staying with you for a few days over the holidays and this is a perfect make ahead soup. I roasted my butternut squash and carrots as this gave the soup a little added sweetness and depth of flavor. I even tried to roast my ginger to see the results and I can tell you that is a science experiment not worth repeating. Roasting ginger turns it really potent and bitter. Freshly grated ginger is certainly the way to go in this recipe.

Roasted Butternut and Carrot ginger soup

If you are in a pinch and need to put a soup together in less than 15 minutes, then you can use frozen butternut squash and carrots and I won't tell a soul.  Your family will never know the difference as this soup has so many flavors and spices going on they will busy tasting the soup and munching on the crunchy toppings.

Roasted Butternut and Carrot ginger soup

The weather has been a little bit damp and cool, even in Hong Kong. There is even snow in some places like in Canada. I just shutter thinking about that "white stuff" falling on to the trees.  I am Michigander, used to shoveling off my roof back home in the States, but my blood has grown very thin living here in Asia. This heartwarming soup has lots of ginger and spices to warm you from the inside out.

Roasted Butternut and Carrot ginger soup

We have a lot to be thankful for this season. I know that this year has been a very difficult time for many. Many have lost their homes, their jobs, their family members and have had poor health but this is the time we have to look for the positives in life. I think that sometimes when you have been defeated and can't go any further down than you have to get up and get moving up and forward as this is the only place you can go.

Roasted Butternut and Carrot ginger soup

When life has been challenging, I find that I begin to have a renewed appreciation for all of the things I took for granted. I like to surround myself with positive and upbeat people and take a moment to reflect on the positive things in my life.

Roasted Butternut and Carrot ginger soup

I am very thankful to have a loving family and supportive friends. I am also very thankful to know so many talented cooks and inspirational bloggers.

Roasted Butternut and Carrot ginger soup

Are you still thinking about a coordinating a dinner plan for your Thanksgiving meal? Then please head on over to Hotly spiced for some fun ideas for turkey stuffings http://hotlyspiced.com/three-turkey-stuffings/. My dad also makes a super stuffing that all your meat lovers in your family will adore, check the recipe out at http://bamskitchen.com/sides/pasta-rice-stuffing/grandpas-secret-stuffing/or how about a fun spin on an old favourite pecan pie dessert by the Domestic Rebel, http://wishesndishes.com/pecan-pie-bark/

Roasted Butternut and Carrot ginger soup

Are you looking for a new way to dress up those boring sweet potatoes? Look no further as With a Spin will have you sorted with this unique sweet potato recipe, http://www.withaspin.com/2013/11/22/sweet-potato-au-gratin-with-panch-foron/

Roasted Butternut and Carrot ginger soup

For those of you that are already knee-deep in snow, don't celebrate thanksgiving, or just need a quick and easy festive dessert then head on over to Just a Smidge for her decadent snowberries at http://justasmidgen.com/2013/11/16/snowberries-white-chocolate-dipped-strawberries/

Roasted Butternut and Carrot ginger soup

With so many things to be thankful for in our lives, please take a moment to enjoy the small pleasures or at least a heartwarming bowl of roasted butternut and carrot ginger soup.

LESS THAN 30 MINUTE DINNERS

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Roasted Butternut and Carrot Ginger Soup

By HWC Magazine  , , , ,

November 24, 2013

Warming and nourishing roasted butternut and ginger carrot soup filled with aromatic spices and creamy coconut milk topped with roasted pumpkin seeds and homemade seasoned croutons.

  • Cook: 1 hr
  • Yields: 2 Adults or 1 Hungry Teenager

Ingredients

olive oil - 1 tablespoon

butternut squash - 1/2 whole cut lengthwise or about 2 pounds.

Carrot - 1 large or about 1 cup sliced

olive oil - 2 tablespoon

apple - 1 whole peeled and sliced(I used a McIntosh as that is what I had in my crisper but use what ever kind of cooking apple suites your fancy)

onion - 1/2 small onion or about 1/2 cup peeled and chopped

vegetable broth (or chicken broth) - 1 cup

ginger - 1 teaspoon freshly grated

cinnamen - 1 teaspoon ground

cardamon - 1/2 teaspoon ground

coconut milk - 3/4 cup (if you have an aversion to coconuts like my eldest sister just exchange with almond milk or cream, milk or whatever you fancy)

salt and pepper - to taste

Garnishes

pumpkin seeds - 1/4 cup toasted-optional

homemade seasoned croutons - 1/2 cup- optional (ingredients found in the instructions below)

coconut milk - 1/8 cup to garnish- optional

Directions

1Pre-heat oven to 375 degrees F or 190 degrees Celsius.

2OPTIONAL: In a small pan roast your raw pumpkin seeds until they start to pop and are gently golden. Remove from heat and set aside to use as a garnish (optional). If you plan on using store-bought croutons then continue on to step 3. If you plan on making homemade croutons, cut up bread in small cubes (about 2-3 slices) , place a tablespoon or so of butter/margarine in your frying pan and melt, add the bread cubes, salt and pepper, add about a 1/4 teaspoon of garlic and a 1/4 teaspoon of herbs de Provence and stir just until bread is coated. Place your croutons on a greased cooking sheet for about 10-12 minutes at 190 degrees C or 375 degrees F.

3Cut your butternut in half, lengthwise. Remove seeds. Brush with olive oil, salt and pepper and sprinkle with a little cinnamon. Peel and cut carrots into slices.  Toss carrots in olive oil and little salt and pepper. Pull off two cloves of garlic and leave on skin. Place the butternut squash, carrots and garlic on a pre-greased baking sheet and bake for about 45-50 minutes or until fork tender. The carrots and garlic will only take about 25-30 minutes to roast so assess them earlier and remove when fork tender. The butternut squash takes longer to cook, about 45-50 minutes. Remove from oven and set aside to cool.

4In a small frying pan place about 1 tablespoon of olive oil and add the onions until caramelized and cook the apples until fork tender. Salt and pepper to taste.

5Scoop the cooked butternut squash out from the skin. Gently squeeze the end of the garlic to get out the sweet roasted goodness. Place them in the blender/food processor with the cooked onion and apple mixture. Add the vegetable broth and process until smooth.

6Transfer the processed butternut squash mixture into a medium saucepan. Add ginger, cinnamon and cardamon and stir to combine, cook at a gentle simmer. Do not boil. Add coconut milk and stir.

7Pour soup into bowls and garnish with a little drizzle of coconut milk, roasted shelled pumpkin seeds and your homemade croutons. Enjoy!

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  • What a wonderful soup. As hot as it is here at the moment, this would hit the spot.
    We don’t celebrate Thanksgiving in South Africa, although I think it is something that should be celebrated every month world wide! We don’t have children so putting up the Christmas tree kind of fell by the way side.
    Have a super week ahead.
    🙂 Mandy xo

  • Eha

    What a wonderful simple and appetizing offering, Bobbi! I can taste so much sweetness on my ‘pretend palate’ and like the addition of cinnamon and cardamom ~ as with Mandy: no Thanksgiving Down Under and the weather is into the 30s . . . and have not been into Christmas trees for quite awhile either, but methinks this soup would fit well into the pre-Yule festivity menus! Thanks!!

  • Happy Thanksgiving my friend! We don’t have this festival in Aus but certainly does not mean I can’t enjoy myself with recipes as delicious as yours 😀

    Cheers
    CCU

  • Squashes are not in season here, but roasting them takes care of that. This is just the perfect soup for me, so flavorful! I usually roast carrots too and blend them with broth and call it soup. But you made a sophisticated soup complete with those croutons! Love this recipe.

  • Thanks for the ginger tips. I discovered microwaving ginger also makes it more potent. Am going to roast a big batch of butternut squash and carrots, freeze for later use, thanks for the ideas.

  • What a lovely vibrant soup! We are getting our share of below freezing temps and the white stuff here and this is the perfect soup to combat the chill. We had snow four days ago and it’s been so cold, none of it has melted.
    Wishing you a wonderful Thanksgiving Bam!

  • I just made my Asian Inspired Roasted Butternut Squash soup, which is very similar to this, but I just love the idea of adding carrots to this! We had a carrot ginger and orange soup at a friends house Saturday night and it reminded me that I need to use my carrots more often…this sounds perfect. Happy Thanksgiving, BAM!

  • Sounds like a wonderful soup! I like to put up the Christmas tree after Thanksgiving–I agree with you–why the rush? Hope you have a wonderful Thanksgiving!

  • I could use that soup right now … sure fits in the category of comfort food. The sun is shining and it’s 47 degrees (F) … will warm up later … still a little chilly for Los Angeles! I don’t put my tree up right after Thanksgiving, but know many people that do … some even have their tree up on Thanksgiving … way toooo fast for me 😉

  • We always put up on tree after Thanksgiving. Usually 2 or 3 weeks before Christmas, and take it down without fail on New Year’s Day. Lovely soup – loads of flavor in this. I hope you have a great Thanksgiving!

  • This looks so tasty, warm, and inviting! I’m with you, let’s relax and enjoy today!! XO

  • Wonderful recipe, I can see the creamy richness coming through the photos!! Have a wonderful Thanksgiving BAM!

  • Maureen | Orgasmic Chef

    We live on a canal and 5 houses that I can see have had their lights up for 2 weeks already. Another house lit up tonight. I’m of the after Thanksgiving variety even though nobody here does Thanksgiving but me. 🙂

    I LOVE your soup. Those croutons really make a big difference.

  • ohlidia

    What a gorgeous soup! I could eat up that roasted squash before it ever makes it to the soup part. And those carrots too. And the croutons! Come to think of it Bam, I don’t think I’d make it to the soup part at all! 🙂

  • What fantastic garnishes for this tasty soup!

  • Your soup looks wonderful! I love all those flavours. And thanks for the heads-up about roasted garlic. Who knew?

  • Jo (http://blog-diggidy.com)

    Don’t know what’s going on here, I had a whole comment written out and it wouldn’t post. Soup looks great. Hope your Thanksgiving is wonderful! God Bless you and yours. I am so thankful for my bloggy friends and others in my life!! 🙂 xoxo

  • Your soup looks beautiful with way you have garnished it and sounds delicious. It would be perfect for our weather here in New Hampshire, we have had a dusting of snow and highs only in the 20’s the last few days. Have a wonderful Thanksgiving meal with your family.

  • I love Thanksgiving. Sometimes it is amazing how the simple things in life are truly the best. This soup looks gorgeous. I make a very simple carrot soup and I can attest to the great flavors in it. I am sure this must be similar. I will think of your warm air while I send you warm wishes!

  • I put up the Christmas decorations the weekend of Thanksgiving. However, I will admit that since turkey day is so late this year…I decorated last weekend. Don’t judge me. 😉
    I love love love this soup. It sounds like the soup that was served at our wedding. It was our favorite part of the dinner. 🙂 Definitely must try this!!

  • Absolutely fantastic idea and next time I’ll need some butternut and roast it first to get that smoked taste, just like you did. I am craving for this soup now!!

  • Happy Thanksgiving! I wish I had a bowl of this in front of me right now!

  • Buongiorno, BAM! This is a beautiful post, written from the heart, and it was a pleasure to read.
    I love squash soup and I bet yours, with its carrots and ginger, must be something else. It would make a fantastic opening course for a Thanksgiving meal — if you’re not serving ravioli, of course. 🙂

  • Such a lovely post, Bam. We don’t celebrate Thanksgiving, but I love the spirit of it and speaking of Christmas, I’ve been thinking of pulling out a tree for while now. Wishing you a great Thanksgiving.

  • We don’t have Thanksgiving in Greece so I don’t have to have this dilemma haha. I think I will decorate my tree sometime next week! Your soup looks absolutely perfect!

  • Flavorful soup. Love it. Thank you so so much, Bobbi for the mention. Much appreciated. Hope you are having a joyous and wonderful Thanksgiving.

  • This soup is brilliant.
    Love the combination of flavors and textures ,all perfectly balanced.
    Thanks for sharing!

  • NO rush to bring on Christmas yet. My kitchen has barely recovered from Thanksgiving! We did hang two wreaths outside, but our tree won’t go up for a couple of weeks.

    PS…your soup sounds amazing! I love that you added ginger 🙂

  • Wow, what a fancy soup plating Bams……..
    Happy thxgiving than!

  • The roasted butternut & carrot-ginger soup looks pretty tasty with the creamy coconut milk & crunchy garnishes.

  • This soup sounds wonderful-I think butternut squash is the new bacon-it has really caught on this year! Happy Holidays to you!

  • This soup sounds fantastic! I still haven’t made soup yet.. I’ve got to get on it soon!

  • Happy thanksgiving to you and your family!

  • With the ginger in this, this soup has to smell amazing! Hope you had a great long holiday!

  • i wish I have room for a Christmas tree (even a smaller one) in my tiny apartment in NYC not to mention i have two kitties who love to chew on anything with leaves. However that doesn’t stop me from enjoying a good meal. This soup is hearty and delicious! I love roasted butternut squash soup and your recipe takes it one step further. I’ll be sure to make this soup soon. Great post!

  • Though that soup looks delicious I could also gobble down a handful of those croutons! I always put it up after Thanksgiving… BUT honestly, was going to get our tree last sunday and I was so exhausted and relaxed, I literally forgot! cheers x wendy

  • I’ve been making a lot of soup this season already. This one will be a great addition to our rotation. I love the addition of fresh ginger. I bet this is fabulous. I hope you had a great Thanksgiving BAM!

  • Ah, I’ve finally gotten a chance to catch up with you. Christmas tree before Christmas? No way! I do love a nice Christmas tree but finally realized after last year that since I’m allergic to them outside, dragging a freshly cut one into the house doesn’t make the allergies go away – duh, is that why my eyes swell up every December? That said, my husband and daughter really, really need to have the fresh tree & I guess I’ll just take a little Benadryl. It’s a tradition for us to get the tree on or around my daughter’s birthday and celebrate by decorating it together.
    This soup looks fantastic but thanks for that tip on roasting ginger. Panerra Bread had a squash soup on their menu which was really great but I know it was high in sodium so thanks for helping satisfy my craving with this one.

  • This looks great for rainy days and cold weather! Definitely love the warmth from the ginger!

  • Great advice, to look for the positive during challenging times. This year has been one big challenge and I will try to use this post as inspiration to appreciate all the small (and big) good things. This soup looks marvelous! YUM!

  • I like putting up the Christmas three and Christmas lights outside the house right after Thanksgiving. That is a gorgeous soup and it’s perfect for cold nights that we are having. I hope you are having a wonderful week, Bam! 🙂

  • I was wanting to make some squash soup this November but December came too early! LOL! This looks like it would warm up my chilly evening..

  • Really good looking soup!

  • What a delicious looking soup!
    I love the addition of coconut milk, I sure it would add so much flavour to the soup 🙂

  • Kumar’s Kitchen

    roasting certainly adds loads of delicious flavors in this soup…can feel the comfort and warmth this must give…definitely going to try this out for a light supper…heavenly good 🙂

  • A delightfully, delicious soup, BAM. Thanks for sharing with us.

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