A TODDLER & A TOPKNOT
  • Home
  • Blog
  • Work With Me
  • Freebies
  • My Favorites

Butternut Squash Carrot Ginger Soup

9/14/2016

 
Picture
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! 
Picture
Picture
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

Comments are closed.
    Picture
    South Florida Bloggers
    2019 Best Parenting Blog
    Picture

    Don't want to miss a thing? Subscribe to our mailing list.

    * indicates required


    Follow Me


    Categories

    All
    Blogging
    Breastfeeding
    Community
    Faith
    Gifting
    Health
    Holiday
    Home
    Home Learning
    Infertility
    Kid Style
    Marriage
    Maternity Style
    Miami
    Motherhood
    Parenting
    Pregnancy
    Recipes & Food
    Style & Beauty
    Travel
    Your Next Read


    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    September 2015
    May 2015
    February 2015


    RSS Feed

Proudly powered by Weebly
  • Home
  • Blog
  • Work With Me
  • Freebies
  • My Favorites