Roasted Butternut Squash and Carrot Soup with Ginger

5 from 10 votes

Roasted Butternut Squash and Carrot Soup with Ginger

Roasted butternut squash and carrot soup with fresh finger, curry, cinnamon and creamy coconut milk. An easy, cozy fall soup that freezes well.

Prep Time15

Cook Time50

Total Time1 5

Course: Mains, Sides

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: bowls

Calories: 345kcal

Author: HWC Magazine

Equipment

baking tray
soup pot medium sized

Ingredients

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

GARNISHES (optional)

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. (**if you purchased fresh pre-chopped butternut squash - see the recipe notes below)
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 about 1 cup of the vegetable broth or chicken broth and process until smooth. Assess the texture of the soup. Add more broth to your desired soup thickness. (Hint: you will be adding in coconut milk later so it is best to leave it a little thick and you can always add more broth later.) We love our soup thick and rich but if you like your soup more brothy add more broth.
Add a little drizzle of olive oil to the medium sized soup pot, add the grated ginger and heat just until aromatic. Turn down the heat to a simmer.
Transfer the processed butternut squash mixture into the soup pot. 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 pepper to your desired taste preference.
Pour soup into bowls and garnish with a little drizzle of coconut milk, roasted shelled pumpkin seeds and croutons. Enjoy!

Video

Notes

Time Saver: Buy the pre-cut fresh butternut squash cubes and skip the steps for peeling, removing the seeds and cooking the halves of butternut squash.

Recipe Tip for Easy Cutting of Butternut Squash: Wash the whole butternut squash. Poke a few small hole with a knife into the squash. Microwave on high for about 3 minutes. Cool Briefly and then it will be easier to cut in half and remove the seeds.

Vegan Option: Use a vegetable broth. However, if you are not following a vegan diet, feel free to use chicken broth or bone broth instead.

Dairy Free: 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.

Soup Consistency: 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. Remember, you will also be adding some coconut milk to the recipe at the end.

Apple Type: The best one is the one you have on hand. We used a Gala apple as that is what we had in the crisper.

Storage: 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