I have a tendency to buy pre-cut butternut squash, but today, I decided to peel and cut a whole one for ginger carrot butternut squash soup. My face has rarely come out of hiding from my books recently. When I was younger, my mother told me that cooking was an enjoyable break from her work, and I thought she was strange. I definitely understand the feeling now. As much as I enjoy what I study, it’s nice to see some colour, instead of black words on a white page.
I’m sad to say that we now have snow. I suppose I should expect it, but I never seem to get used to it. The weather’s been making me crave warming foods. A hot soup really helps, but I wanted that extra little bit of warmth, so I thought ginger was in order. No regrets.
Ginger Carrot Butternut Squash Soup
1 small squash, chopped (Check my butternut squash recipe for help on chopping it)
4 large carrots, peeled and roughly chopped
1 onion, chopped
3 inches gingeroot, peeled and grated
1 clove garlic, pressed
4-6 cups veggie broth (just enough to cover the rest)
Salt and pepper to taste
A bit of oil for frying
Heat a bit of oil over medium heat in a large soup pot. Add the ginger and toss around for a minute or so, until the ginger starts to brown a bit. Then, add the onion and garlic and toss around until the onion is translucent. Add the carrots and squash and toss around for about a minute.
Pour in the broth. If you like your soup thick, add in just enough broth to cover the veggies. If you want a thinner soup, you can add an extra cup or so. Boil for about half an hour, or until the carrots and butternut squash are soft, then remove from heat.
With an immersion blender, puree the soup. Add salt and pepper to taste. Optionally, you can add a bit of coconut milk to make the soup extra creamy.