Author Notes
This soup is exactly what you’d expect from a soup made with butternut squash: DELICIOUS. The carrot and ginger flavors remain the stars, though. So make yourself a bowl of everything that is warm, zingy, earthy, and creamy! —Dana Sandonato
Ingredients
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1
butternut squash
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6
carrots
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1/2
red onion, diced
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1 tablespoon
freshly grated ginger or ginger paste
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4
cloves of garlic, sliced
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1 tablespoon
turmeric
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1/2 tablespoon
paprika (I used sweet paprika)
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5 cups
vegetable stock
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Kosher salt and ground black pepper to taste
Directions
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Pre-heat oven to 425° F.
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Carefully cut the skin off of the squash and chop it into 1-inch pieces.
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Cut the carrots into 1-inch pieces.
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Place the squash and carrots into a large bowl. Drizzle with 2 tablespoons of olive oil and hit the veggies with some kosher salt and ground black pepper.
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Sprinkle in the turmeric and the paprika.
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Cover and toss to evenly coat the veggies.
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Place the veggies onto a large baking tray, spaced out, and bake for approx. 30 minutes or until they are tender (test with a fork).
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Remove the veggies from the oven and set aside.
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In a large stock pot, heat 1 tablespoon of olive oil over moderate heat.
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Add the garlic and onions. Sauté until garlic is fragrant and onions are slightly translucent.
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Add the ginger, and sauté for another minute or so, stirring well.
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Finally, add the roasted vegetables to the stockpot.
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Add the vegetable stock, and bring to a simmer for approx. 5 minutes--just to let those flavors hang out for a bit!
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Now, time to puree. If you're using an immersion blender, go to town in the stockpot. If not, transfer some of the contents of the stockpot into a blender in batches, pureeing bit by bit until the soup has a smooth and silky texture. I always have a large bowl handy so I have somewhere to put the pureed soup.
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Serve it up! Optional: garnish with raw pepitas and/or plain Greek yogurt or sour cream.
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