Ginger-Spiced Butternut and Carrot Soup

    (237)
    55 min

    A simple, yet delicious soup that is packed full of veggies. Butternut squash is baked until tender, then simmered with carrots and ginger, to make this lusciously thick and smooth soup.


    215 people made this

    Ingredients
    Serves: 4 

    • 1/2 medium butternut squash
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 450g carrots, peeled and diced
    • 3 cloves garlic, crushed or to taste
    • 1 (5cm) piece fresh ginger, peeled and thinly sliced
    • 1 litre water
    • salt and pepper to taste
    • 1 pinch ground cinnamon
    • 4 tablespoons double cream

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Scoop seeds out of the butternut squash half and place cut side down onto a greased baking tray. Bake for 30 to 40 minutes or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
    2. Heat olive oil in a large saucepan or stock pot over medium heat. Add chopped onion and garlic and cook, stirring until onion is translucent. Pour in the water and add squash, carrots and ginger. Bring to the boil and cook for at least 20 minutes or until carrots and ginger are tender.
    3. Puree the mixture in the liquidiser or using a hand blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan and heat through. Season with salt, pepper and cinnamon.
    4. Ladle into serving bowls and pour a thin swirl of cream over the top as a garnish if desired.

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    Reviews & ratings
    Average global rating:
    (237)

    Reviews in English (171)

    by
    173

    When making this recipe I noticed the 4 cups of water on the list and thought "darnit, I don't have any chicken broth!" I had also read that other viewers had the same inclination to use chicken broth rather than water. So I went ahead and used the water because I didn't want to make a special trip to the store just for that ingredient. I am SO glad I didn't because it didn't need it! The soup was wonderful and flavorful. Some reviews said it was bland but I beg to differ! Also some said the ginger flavor was too over powering. I, again, disagree! I followed the recipe exactly and I am so glad I did! No changes necessary on this one! Thanks for the recipe. I will make it again for sure!  -  01 Oct 2008  (Review from Allrecipes US | Canada)

    by
    93

    It was lovely to find a soup with very clean, clear, and simple flavours -- it didn't need more spice, which would have detracted from the individual nuances of the vegetables and the ginger. For those who found it lacking in flavour, make sure that the ingredients used are of highest quality -- organic, fully ripened, rich in colour -- and the difference should be noticable. I must say I liked the thickness, which is easily adjusted for different occasions. A variation I tried and liked: simmer the squash intead of baking it, and add the cooking liquid to the soup instead of plain water; add 2 cups thoroughly cooked red split lentels; add a dash of nutmeg and a dash of gharam masala; and a touch of fresh lemon zest.  -  10 Feb 2006  (Review from Allrecipes US | Canada)

    by
    51

    Loved this recipe! I did however as suggested in some of the reviews use chicken broth instead of water and I used low fat sour cream( 1 tablespoon) to make the soup creamy. I will make this again  -  03 Nov 2005  (Review from Allrecipes US | Canada)

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