Butternut Squash and Carrot Soup with Coconut and Ginger

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 09/23/2019, viewed by 7600 , 3 Comments
yield6 portionstotal time35m

This recipe is so quick and easy. It can also be made in the Instant Pot to speed up the process even more!

Translations available inen-USin-IDpt-BRru-RUiw-ILja-JPit-ITsk-SKes-MXro-RO

What you will need

5 Carrots

1 inch Fresh Ginger

1 small Butternut Squash

2 cans Coconut Milk

1/2 tsp ground Black Pepper

1/2 tsp Cumin

1 tsp Salt

3 cups Water

3 cloves Garlic

3 tsp Vegetable Better than Bouillon

(Nutritional facts 32 calories, 0.29 g fat, 7.51 g carbohydrates, 0.78 g protein, 0 mg cholesterol, 304 mg sodium)

How to cook

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Peel the butternut squash.

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lf. Scoop out the seeds from each half using a spoon. Discard the peels and seeds.

Cut the ends off of the peeled butternut squash and cut it lengthwise in half. Scoop out the seeds from each half using a spoon. Discard the peels and seeds.

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use the soup will be blended. Cut lengthwise into sticks and then across to form the cubes.

Cut the squash into 1 inch cubes. These cubes don't need to be perfect because the soup will be blended. Cut lengthwise into sticks and then across to form the cubes.

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Peel the carrots.

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e soup will be blended.

Chop the carrots into large pieces. Again, the size can be large because the soup will be blended.

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Cut the onion in half and remove the stem and root. Dice into large pieces.

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the garlic a rough dice.

Crush the garlic with the flat side of the knife and remove the skin. Give the garlic a rough dice.

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Peel the ginger and roughly chop.

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s, and saute for 5 minutes or until the onions are translucent and lightly caramelized.

Pour the olive oil into the bottom of the pan and add the onions and carrots, and saute for 5 minutes or until the onions are translucent and lightly caramelized.

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ped garlic.

Add the butternut squash to the sauteed onions and carrots and add the chopped garlic.

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Add the ginger, pepper, salt, and cumin to the pot.

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 squash is softened.

Add the 3 cups of water and add the lid. Simmer for 20 minutes or until the squash is softened.

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ntrated veggie "Better than Bullion."

Add the two cans of coconut milk once the squash is softened. Add the concentrated veggie "Better than Bullion."

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consistency.

Use an immersion blender or food processor to puree the soup into a smooth consistency.

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Add salt and water if needed to get the desired flavor and consistency.

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Comments

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Mileni Cristina salgado avatar
Mileni Cristina salgado
02/01/2020 ☰
Perfect. My kids loved it.
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Catherine Laufs avatar
Catherine Laufs
02/04/2022 ☰
Thank you. A very tasty soup.
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Gaby Mestrez avatar
Gaby Mestrez
04/06/2022 ☰
In French please
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