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Carrot, Squash and Ginger Soup

Carrot Squash and Ginger Soup served in a white bowl with handle. Carrots and Ginger are presented next to the bowl.
Carrot Squash and Ginger Soup served in a white bowl with handle. Carrots and Ginger are presented next to the bowl.
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Carrot Squash and Ginger Soup served in a white bowl with handle. Carrots and Ginger are presented next to the bowl.
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Carrot, Squash and Ginger Soup

Carrot, Squash, and Ginger Soup welcomes you with its vibrant and nourishing combination of sweet carrots, creamy squash, and warming ginger. This soup is carefully crafted by blending fresh ingredients to achieve a smooth and velvety texture, while balancing the harmonious flavours. The carrots provide a natural sweetness, complemented by the comforting creaminess of squash. The addition of ginger adds a subtle heat and a delightful spiciness, enhancing the overall taste of the soup. With each spoonful, you will experience a burst of flavours and a comforting sensation, making it an ideal choice for a satisfying meal or a delightful starter. Whether enjoyed on a chilly evening or as a light lunch option, Carrot, Squash, and Ginger Soup will tantalise your taste buds and leave you longing for more
Course Appetizer, Soup
Cuisine British, European, French
Keyword butternut squash, carrot, chicken stock, cinnamon, garlic, ginger, onion, squash
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 298kcal

Ingredients

  • 225 grams butternut squash or ½ medium sized; peeled and diced
  • 450 grams carrots peeled and diced
  • 3 cloves garlic crushed
  • 1 large onion diced
  • 2.5 cm ginger peeled and minced
  • 2 tbsp olive oil or butter
  • 480 ml chicken stock
  • 480 ml water boiling
  • 1 pinch cinnamon ground
  • salt to taste
  • pepper to taste

Instructions

  • Heat the oil and fry the onion and garlic until they turn translucent
  • Add the carrots, squash, and ginger to the pan
  • Pour in just enough chicken stock and water to cover the vegetables
  • Simmer the mixture gently until the carrots and squash become tender
  • Blend the soup until smooth, and season with salt, pepper, and a dash of cinnamon to your liking
  • If desired, garnish the soup with a swirl of double cream

Nutrition

Calories: 298kcal