Butternut Squash Carrot Ginger Soup

I've already expressed my love for fall. One of my favorite things about not so hot temperatures is being able to have soup without feeling like you are burning from the inside out. I love soup, especially homemade soup. And I really enjoy making soup myself. A few weeks ago, we had a bout of bad weather and it was raining all day every day. It was still hot as hell, but it was definitely soup weather to me. I had also started feeling like a cold was coming on. Last winter, my dad made a carrot ginger soup that I couldn't get enough of, so I decided I would make that, but then I realized I also had butternut squash, so I decided to add that into the mix as well. 

The result was a savory, hearty soup with the nice kick of fresh ginger. It was so yummy. I was a little worried Caleb wouldn't like it because of the kick of the ginger, but he loved it as much as I did, and kept asking me for was (more). 

I hope you enjoy this soup as much as we did! 

Butternut Squash Ginger Carrot Soup
Serves: 8-10
Ingredients

• 1 butternut squash, peeled, seeded, and cut into large chunks
• 6 carrots, washed and cut
• 4 cloves garlic
• 1 thumb size piece (or larger) of fresh ginger
• 1 onion
• 1 qt stock (veg or chicken - fish could also work nicely here)
• water
• 2 tbsp butter, divided
• salt & pepper

Instructions

1. Heat a large soup pot and melt 1 tbsp butter. Add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent.
2. 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.
3. Add the butternut squash and carrots to the soup pot, and cook for 5 minutes.
4. Add the stock, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender.
5. Using a potato masher, crush the cooked veg then blend to your preference. I like mine smooth, so I throw it all in the VitaMix until it has a thick, smooth texture.
6. You can mix in sour cream or heavy cream to give a more creamy texture, but I thought it was perfect as is! 

xoxo, 

​Jenise