When the weather gets cooler, there is something about a warming soup. I’m not only talking about warm to the touch, but the grounding that happens when you consume seasonal produce in a comforting way. Those vegetables that are in season during the fall and winter – think root varietals such as sweet potatoes, carrots, onions, and garlic – are meant to be eaten this time of year. They contain nutrients that help boost immunity, warding off common colds. Their carbohydrate content also aligns with a slower pace of life; a time of year when you feel called to hunker down, hibernate, and get cozy on your couch. What better way to celebrate than with a nutritious and delicious soup! Made in a high-speed blender, it is so easy to make as well.
Carrot, Ginger, and Butternut Squash Soup
- High-speed Blender
- 4 1/2 – 5 cups butternut squash, cubed
- 6 large carrots peeled and cubed into 1-inch pieces
- 1 white onion diced
- 2 cloves garlic minced
- 1 1/2 inch thumb of ginger cut into pieces
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt plus more to taste
- 2 cups vegetable broth up to 3 cups for a thinner consistency
- 1-2 tablespoons olive oil for cooking
- Preaheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Spread the butternut squash and carrots evenly on the baking sheet. Roast 26 to 30 minutes, or until fork tender.
- Meanwhile, heat olive oil in a medium skillet over medium heat. Cook onions and garlic until translucent and fragrant, about 5 to 7 minutes. Remove from heat.
- In a high-speed blender, combine the vegetable broth, roasted carrots and butternut squash, onions, garlic, ginger, cumin, and sea salt. Process until smooth and creamy. Enjoy as is, or heat slightly in the microwave.