Katie Austin

Butternut Squash + Ginger + Carrot Soup

Butternut Squash + Ginger + Carrot Soup

This tastes like comforting winter time in a bowl. It’s so hearty, filling, nutritious, and mf delicious. Feel free to double this recipe so you have lots to save for the entire week!!


1 whole squash (do not use the skin, only dice up the inside of the squash)

1 whole onion, diced

2 inch piece of raw ginger, shaved (or around 2 tablespoons ginger, easy to peel with a spoon actually!)

4 large carrots, peeled

1 whole garlic

2 tablespoons olive oil

3 tablespoons Half n half

1 cup chicken broth (or more depending if you like your soup thinner)

1/2 cup burrata to top

Optional toasted baguette for dipping


Onion salt

Garlic powder

Salt + Pepper



Throw the veggies on a cookie sheet. Toss in olive oil, and spread seasonings evenly throughout the veggies. Place the ginger on the sheet as well, and the entire garlic (with the top sliced up), on the tray wrapped in foil.

Bake at 400 for 45 min.

Pour the entire tray into a big pot to make the soup.

Squeeze the garlic cloves into the pot as well. Add in your Half and half and the chicken broth.

Use a hand held blender or mash up (takes about 10 min to mash if you don’t have a hand held blender, but still works great!).

Add more spices to taste.

Simmer for 20 min.

I love to pair this soup with burrata to top, a little more olive oil, salt, pepper, and a toasted baguette for dipping. INSANE GOOOOOOD!!!!