Getting in your daily dose of veggies has never looked so pretty, or likely been so easy, with this vibrant Gingered Butternut Squash and Carrot Soup.
Gingered Butternut Squash and Carrot Soup
Makes about 2 quarts
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped shallots
- 1 tablespoon chopped fresh ginger
- 1 (32-ounce) container vegetable broth
- 3 cups chopped peeled seeded butternut squash
- 3 cups chopped carrots
- 1 cup water
- ½ cup white wine
- 1 tablespoon kosher salt
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- Sour cream, roasted salted pumpkin seeds, and fresh cilantro, to serve
Instructions
- In a medium cast-iron Dutch oven, heat oil over medium heat. Add shallot and chopped fresh ginger; cook, stirring occasionally, until softened, about 5 minutes. Stir in broth, squash, carrot, 1 cup water, wine, salt, turmeric, and ground ginger, and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until vegetables are tender, 25 to 30 minutes. Remove from heat.
- Using an immersion blend, carefully blend soup until almost smooth. Serve with sour cream, pumpkin seeds, and cilantro.
Notes
Kitchen Tip: Any hard winter squash, such as acorn, delicata, Hubbard, or kabocha, can be substituted for butternut squash.
