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A bowl of smooth orange carrot and butternut squash soup with ginger
Print Recipe

Carrot and Butternut Squash Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 185kcal

Ingredients

  • 500 g butternut squash, peeled and cubed
  • 300 g carrots , peeled and sliced
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 1 liter vegetable stock
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 0.5 teaspoon sal t
  • 0.25 teaspoon ground black pepper

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, sautéing for 5 minutes until soft and translucent.
  • Stir in the butternut squash, carrots, and ground ginger.
  • Pour in the vegetable stock and bring the liquid to a boil.
  • Reduce heat to low, cover, and simmer for 25 minutes until the vegetables are completely tender.
  • Use an immersion blender to process the soup until it reaches a smooth, velvety consistency.
  • Season with salt and pepper to taste before serving.