Best Squash Carrot Ginger Soup Recipes

Butternut Squash Ginger Carrot Soup image

Number Of Ingredients 8

1 Butternut squash peeled, seeded and chopped in cubes
1 Onion
4 cloves garlic, chopped
1 ginger, 1 inch finely chopped
6 Carrots, chopped big chunks
1 quart soup stock, vegie, chicken or fish
2 tablespoons Olive oil
1 tablespoon yogurt, sour cream or coconut milk

Steps:

Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.

Squash, Carrot & Ginger Soup image

Number Of Ingredients 10

3 tablespoons olive oil, extra virgin
1 1 onion
1 butternut squash
2 carrots
1 piece ginger
6 cups chicken broth
3 tablespoons brown sugar
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
3/4 teaspoons cayenne pepper

Steps:

Dice onion, carrot; peel, seed, chop squash; peel, mince ginger. saute all vegetables in olive oil in large soup kettle.
Add stock, sugar, nutmeg, salt & pepper to taste. Simmer about 2 hours

Squash,Carrot,Ginger Soup image

Number Of Ingredients 10

3 tablespoons olive oil, extra virgin
1 onion, large, diced
3 pounds Squash, butternut, peeled, seeded, chopped
2 carrots, diced
1 piece ginger, 2 1/2 inches, peeled and minced
6 cups chicken broth
3 tablespoons brown sugar
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
3/4 teaspoon cayenne pepper