Carrot, Butternut Squash and Ginger Soup
This easy carrot, butternut squash, and ginger soup is full of balanced flavors and perfect for soup season.
Equipment
- 1 Peeler
- 1 Large Pot
- 1 Immersion Blender
Ingredients
- 3 cloves garlic
- 2 large brown onions
- 2 tbsp extra virgin olive oil
- 1 tbsp minced ginger if using whole ginger then a piece about the size of your thumb will work perfectly
- 1/2 tsp salt or to taste
- 1/8 tsp cracked pepper or to taste
- 8 large carrots
- 425 g butternut squash I used a pack of frozen precut butternut squash which saved a lot of time. equivalent to 15 oz
- 4 cups chicken broth veggie broth/stock works well too
- 1/2 tbsp garam masala
Instructions
- Sauté the aromatics: Finely dice the garlic and onions, then add them to a large pot with a drizzle of olive oil. Cook over low to medium heat until fragrant and the onions turn soft and translucent. Stir in the chopped ginger and cook for another minute to release its aroma.
- Add the carrots: Peel and chop the carrots into small pieces, then add them to the pot. Stir well to coat them in all those lovely flavors.
- Add the squash: Add the cubed butternut squash and give everything a good mix. Let the vegetables cook together for a few minutes to start softening and building flavor.
- Simmer: Pour in the chicken broth and turn the heat up to medium. Season with salt, pepper, and garam masala. Bring to a gentle boil, then reduce to a simmer and cook for about an hour, or until all the vegetables are tender.
- Blend until creamy: Using an immersion blender, blend the soup until smooth and velvety, with no lumps remaining.
- Serve and enjoy: Ladle into bowls and top with a spoonful of chili crunch and a sprinkle of chopped chives for the perfect finishing touch.
