Make Ahead

Butternut squash, carrot and ginger soup

October 23, 2010
Author Notes

During the first days of fall, I did this fantastic recipe...I loved the flavor of butternut squash mixed with ginger. It adds an original touch. It's a nice recipe for chilly days in autumn. —Elizabeth2

  • Serves 6-8
Ingredients
  • 2 tablespoons olive oil
  • 4 carrots, diced
  • 2 cloves of garlic, sliced
  • 1 onion, diced
  • 1 tablespoon ginger root, sliced finely
  • 4 cups butternut squash, pealed and diced
  • 3 cups vegetables or chiken broth
  • 1/2 cup 35 % cream
  • 1 teaspoon curry powder
  • Salt and pepper, to taste
In This Recipe
Directions
  1. In a large saucepan, heat the oil over.
  2. Add carrots, onion, garlic and ginger root.
  3. Cook for 10 minutes, stirring occasionally, until veggies are tender.
  4. Add the broth and the butternut squash, and simmer for 15 minutes.
  5. With a mixer, reduce in a soup. Add cream and curry powder.
  6. Season with salt and pepper.
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