Let’s cozy up with this super yummy, creamy and flavorful butternut squash carrot ginger soup. Prepared in under 1 hour this soup is an easy recipe to enjoy for any occasion. Serve with homemade bread and you’ve got yourself a winner.
This butternut squash soup is unlike any other. It is super creamy, smooth and packed with lots of flavor. The secret ingredient: a little bit of white wine. It is a simple way to elevate this dish to perfection.
If you can’t get enough of soup, here are some more yummy recipes
Wholesome Beetroot Soup
Cauliflower Cabbage Soup
Truffled Chickpea Soup
Here is how to prepare this yummy winter soup
1. Peel and dice the carrots, squash, onion, garlic, and ginger. In a large pot heat the vegetables (including the garlic) with some avocado oil over medium-high heat until it starts to brown.
Add in the turmeric, bay leaves, fresh thyme, salt and pepper. Stir and deglaze with the white whine. Add chicken broth until the vegetables are covered with liquid and cook on low heat for about 40-50 minutes minutes.
Take out the bay leaves and fresh thyme (if using fresh sprigs). Transfer into a high speed blender and process until completely smooth.
Garnish with coconut oil and pumpkin seeds and enjoy immediately.
Refrigerate leftovers for up to 2 days.
As always, if you happen to make this super yummy butternut squash carrot ginger soup, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Butternut Squash Carrot Ginger Soup
Ingredients
- 1 Butternut Squash
- 3-4 carrots
- 1 inch ginger
- 1 yellow onion
- 4-5 cloves garlic
- 2-3 sprigs of fresh thyme
- 1 bay leaf
- 1 tsp turmeric powder
- 200 ml white wine
- 2-3 cups chicken broth (sub with Veggie Broth)
- salt and pepper
Instructions
1. Peel and dice the carrots, squash, onion, garlic, and ginger. In a large pot heat the vegetables (including the garlic) with some avocado oil over medium-high heat until it starts to brown.
2. Add in the turmeric, bay leaves, fresh thyme, salt and pepper. Stir and deglaze with the white whine. Add chicken broth until the vegetables are covered with liquid and cook on low heat for about 40-50 minutes minutes.
3. Take out the bay leaves and fresh thyme (if using fresh sprigs). Transfer into a high speed blender and process until completely smooth.
4. Garnish with coconut oil and pumpkin seeds and enjoy immediately.
5. Refrigerate leftovers for up to 2 days.
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