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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
- 1 butternut squash
- 6 carrots
- 1/2 red onion, diced
- 1 tablespoon freshly grated ginger or ginger paste
- 4 cloves of garlic, sliced
- 1 tablespoon turmeric
- 1/2 tablespoon paprika (I used sweet paprika)
- 5 cups vegetable stock
- Kosher salt and ground black pepper to taste
- Pre-heat oven to 425° F.
- Carefully cut the skin off of the squash and chop it into 1-inch pieces.
- Cut the carrots into 1-inch pieces.
- 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.
- Sprinkle in the turmeric and the paprika.
- Cover and toss to evenly coat the veggies.
- 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).
- Remove the veggies from the oven and set aside.
- In a large stock pot, heat 1 tablespoon of olive oil over moderate heat.
- Add the garlic and onions. Sauté until garlic is fragrant and onions are slightly translucent.
- Add the ginger, and sauté for another minute or so, stirring well.
- Finally, add the roasted vegetables to the stockpot.
- Add the vegetable stock, and bring to a simmer for approx. 5 minutes--just to let those flavors hang out for a bit!
- 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.
- Serve it up! Optional: garnish with raw pepitas and/or plain Greek yogurt or sour cream.