Our favorite season is Autumn, not just for the beautiful changing leaves we’re so lucky to be around, but for the fabulous and versatile veggies! Plus, I figure any soup is a perfectly good reason to pick up some great artisanal bread and slather butter on it for dipping!
This recipe is excellent to pair with the Roasted Beet, Peach & Goat Cheese Salad, especially since you’re turning on your oven to roast the beets and will leave you full and satisfied, despite it being a soup and salad.
Butternut Squash, Carrot & Ginger Soup + Instant Pot VersionPrint This
- 1 Bulb of Garlic
- 2" Piece of Ginger, Peeled
- 1 Butternut Squash
- 6 Carrots, Peeled and Chopped Into 1" Piece
- 1 Medium Sweet Onion
- 6 Cups Chicken Stock (or vegetable stock)
- 1 TBSP Ground Tumeric
- 2 TBSP Olive Oil, Divided
- A loaf of Crusty Bread & Butter to Dip
- Salt & Pepper to taste
Stove Top Method
1.Preheat oven to 400˚F. Cut the butternut squash in half lengthwise and spoon out the seeds.
2. Drizzle about a tablespoon of olive oil on the cut sides and sprinkle salt and pepper on each half, place cut side down on the parchment paper.
3. Cut the top of your garlic bulb off and drizzle with a bit of olive oil and wrap in tin foil. Roast for 30 minutes until the cut side of the squash has browned a bit.
4. While your squash is cooling, heat up your soup pot on medium-high and toss in the onion and carrot with a tablespoon of olive oil, stirring frequently until the onion becomes translucent.
5. Press the garlic out of the skins (I find using the flat side of a knife works well) and add in the garlic, ginger and red pepper flakes and stir around for about 1 minute.
6. Scoop out your squash and mix into the pot, then add in your stock. Put the lid on your pot and turn down the heat to medium to let it simmer for about 45 minutes or until the carrots are soft.
7. Add in your turmeric and salt and pepper, then using an immersion blender (or carefully spooning it into your normal blender once it’s cooled), blend it up. I like my immersion blender because I don’t have to wait for the liquid to cool, but a standard blender does make it more smooth. Taste and adjust the salt and pepper as needed, serving with bread and butter.
Instant Pot Version
1. Roast the squash as above, and while cooling set your Instant Pot to sauté on normal and throw in your carrots and onion, stirring until translucent.
2. Add the garlic, ginger and pepper flakes and stir for about a minute.
3. Throw in the squash and mix around, then hit “Cancel” and put on your lid.
5. Press “Pressure Cook” and set for 8 minutes. Do a natural release and add in your turmeric, salt, and pepper, adjusting as per your taste after you have blended it up. Enjoy!