Fall is here, and you know what that mean? SQUASH! It’s time to celebrate the beauty of these vegetables (technically a fruit!) in anything and everything I can!
I grow butternut squash, gooseneck gourds, spaghetti squash and acorn squash in my garden, and it’s time to pick them and create new and inventive recipes with each.
Tonight, I decided to make a soup out butternut squash. I was craving a warm, refreshing, and cozy soup, so I decided to make a spicy ginger soup and add some carrots to highlight the sweet flavor of butternut squash and further complement the spices I was adding to it.
Spicy Carrot & Butternut Squash Soup
- 1 1/2 pounds carrots, peeled and chopped
- One whole small butternut squash (about 2 cups)
- 1/4 large yellow onion
- 1 tbsp freshly ground ginger
- About 1/2 tsp freshly ground pepper (lower for less spice)
- 1/8 tsp nutmeg
- 1/8 tsp turmeric
- A sprinkle of salt if needed
- 2 cloves garlic, minced
- 3 cups water
- 1/2 cup (raw if available) plain almond milk or coconut milk
- 1/2 organic low sodium vegetable bouillon cube
- Preheat the oven to 400F and line a baking sheet with foil.
- Slice the butternut squash in half and deseed. Oven roast your butternut squash on a lined sheet, cut side down, for about 35 minutes, or until soft. I do not use oil as it is unnecessary, but use to your liking.
- While the squash is roasting, peel and dice the carrots. Dice into about 1″ pieces, or just make sure that all of the pieces are similar in size. Set aside.
- Chop up your onion and garlic. These don’t have to be too small, as the soup will be pureed.
- Place your carrots, garlic and onions into a small pot with the 3 cups of water, as well as the rest of the ingredients (besides the squash). Bring to a boil at medium-high heat. Once boiling, lower the heat to about medium low, and simmer for 10-15 minutes, or until carrots are easily broken with a fork.
- Lower the heat to low. Scoop the finished squash into the pot, and let it sit for about 2 minutes. The water should be just above the contents of the pot, so add water as necessary.
- Remove from heat, and place into a high speed blender along with the nondairy milk of your choice. Make sure you do this will the soup is still hot, as it will reach a smoother consistency when blended. If it is too thick, you can add water 1/4 cup at a time.
- Once smooth, taste the soup, and season with pepper (and salt) to taste.