Roasted Butternut and Carrot Ginger Soup

5 from 9 votes

Roasted Butternut and Carrot Ginger Soup

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Mains, Sides

Cuisine: American

Servings:

Calories: 481kcal

Author: HWC Magazine

Ingredients

3 pounds butternut squash
or about 1.5 kg whole cut lengthwise
½ cup water
3 medium Carrot
or about 1 cup sliced
1 apple
whole peeled and sliced and core removed
½ cup onion
peeled and chopped
5 cloves garlic whole and leave the peel on
2 tablespoon olive oil
1 teaspoon cinnamon
ground
1 tablespoon curry powder
(or to desired heat level)
salt and pepper
to taste
2.5 cup vegetable broth
(or chicken broth)
1 tablespoon ginger
freshly grated (or ½ teaspoon dried ground ginger)
14 oz coconut milk (reserve ¼ cup for garnish)

GARNISHES

¼ cup pumpkin seeds
toasted - optional
½ cup homemade gluten-free seasoned croutons
optional
¼ cup coconut milk
reserved from above- optional
Roasted carrot slices optional

US Customary - Metric

Instructions

Pre-heat oven to 400 degrees F or 204 degrees Celsius.
Cut your butternut in half, lengthwise. Remove seeds.
Place your butternut squash cut side down on a lined and greased baking sheet. Add about ½ cup of water around the butternut squash. Cook butternut squash for 20 minutes cut side down. (This will speed up the cooking process)
After 20 minutes of baking, carefully turn your butternut squash cut side up in pan. By now most of the water should have evaporated from pan. If not, drain from pan. Add your carrots, onion, garlic and apple to the baking sheet in a single layer with the partially roasted butternut squash.
Drizzle the butternut squash, carrots, onions, garlic and apples with olive oil. Season all of the vegetables with cinnamon, curry and salt and pepper. Toss the vegetables and fruit to get the olive oil all and seasonings distributed. Bake for about 25 – 30 minutes or until fork tender. Remove from oven and set aside to cool.
Scoop the cooled cooked butternut squash out from the skin and add to the food processor. Gently squeeze the end of the garlic to get out the sweet roasted goodness and add to the food processor.. Add the roasted carrots, onions and apples slices into a food processor. Add the vegetable broth or chicken broth and process until smooth.
Transfer the processed butternut squash mixture into a medium saucepan and add fresh ginger. Do not boil. Add coconut milk and stir. Taste and adjust seasonings as desired. If you like it spicier, add more curry powder. Salt and taste to desired preference.
Pour soup into bowls and garnish with a little drizzle of coconut milk, roasted shelled pumpkin seeds and croutons. Enjoy!

Notes

You can make this soup vegan by using a vegetable broth. However, if you are not following a vegan diet, feel free to use chicken broth or bone broth instead.

We used coconut milk as we have a lactose intolerance. However, if you don’t feel free to substitute with half and half or heavy cream.

Our preference is a thick and rich Roasted Butternut and Carrot Ginger Soup. If you prefer yours to be thinner, add a little more vegetable or chicken broth to get it to your desired consistency.

We used a Gala apple as that is what we had in the crisper. Feel free to use the type of apple you have on hand.

Soup will stay fresh in the refrigerator in a sealed container for 3 days. Roasted Butternut and Carrot Ginger Soup can be stored in a freezer safe container in the freezer for up to 2 months.

Nutrition