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Carrot, Ginger, and Butternut Squash Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Servings 4 servings

Equipment

  • High-speed Blender

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Store soup in an air-tight container in the refrigerator for up to 5 days. 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Tree Nut-free, Vegan