Butternut Squash Carrot and Ginger Soup -

A bowl of butternut squash soup garnished with cream and croutons.

Butternut Squash Carrot and Ginger Soup

This creamy butternut squash, carrot, and ginger soup blends sweet root vegetables with a hint of spicy ginger for a cozy warming soup.

Course Main Dish, Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 180kcal

Author Ann Otis

Ingredients

2 tablespoons butter
1 leek washed and sliced
1 1/2 cups carrots peeled and diced, about 3 medium carrots
1 ½ cups parsnips peeled and diced, about 4-5 parsnips
1 ripe pear cored and diced (apple is a good sub)
2 tablespoons fresh ginger minced or grated
1 teaspoon salt
1 teaspoon oregano
1 medium butternut squash (about 2 lbs) peeled and chopped
¼ cup dry white wine
5-6 cups chicken or vegetable broth
2 tablespoon orange juice freshly squeezed
1 tablespoon lemon juice freshly squeezed
hot sauce to taste (optional)
salt and pepper to taste

US Customary - Metric

Instructions

Melt the butter in a large pot over medium heat and add the leek. Cook until softened, about 4-5 minutes. Add the carrots, parsnips, pear, ginger, salt and oregano and stir to combine. Let this cook about 3-4 minutes longer. Stir in the white wine and cook one minute longer.
Add the squash and stir to combine. Pour in the broth (use 5 cups if you like a thicker soup) and bring to a boil over high heat. Lower the heat to medium-low and simmer, uncovered, until the squash and vegetables are very tender, about 20-30 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, puree in batches in a regular blender. Stir in additional broth as necessary, to reach the desired consistency.
Stir in the orange and lemon juices, and a dash of hot sauce (adjust to taste). If the soup is too thick for your liking, you can thin it out with some additional broth (I typically use 6 cups total). Taste and season with salt and pepper as needed.

Video

Notes

Storage Instructions

Store leftovers in an airtight container in the refrigerator for 4-5 days. You can reheat it on the stovetop or in the microwave (but you may wish to add some broth or water as it will thicken up in the fridge.)

You can also freeze this soup if you'd like. Pour it into freezer-safe container or heavy-duty freezer bags and store for up to 3 months. Just thaw it overnight in the fridge and reheat as usual.

Nutrition