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!!
The recipe:
Preheat your oven to 400°F. Arrange the diced squash, onion, carrots, and ginger on a baking sheet. Drizzle with olive oil and season generously with onion salt, garlic powder, salt, pepper, and Vegeta.
Slice the top off the head of garlic, wrap it in foil, and place it on the baking sheet.
Roast for about 45 minutes, until the veggies are tender and caramelized.
Transfer the roasted veggies into a large pot. Squeeze the roasted garlic cloves out of the skin and add them to the pot.
Pour in the half-and-half and chicken broth.
Blend everything together using an immersion blender (or a regular blender, working in batches). If you don’t have a blender, you can mash it manually—it takes about 10 minutes but works just fine!
Taste and adjust seasonings as needed.
Simmer the soup on low for about 20 minutes to let the flavors meld.
Serve hot, topped with burrata, a drizzle of olive oil, a sprinkle of salt and pepper, and a toasted baguette for dipping. Enjoy!! xx
Butternut Squash + Ginger + Carrot Soup
Ingredients
For the Soup
- 1 whole butternut squash peeled and diced – discard the skin
- 1 whole onion diced
- 2- inch piece of raw ginger peeled and shaved (about 2 tablespoons; use a spoon to peel easily!)
- 4 large carrots peeled
- 1 whole head of garlic
- 2 tablespoons olive oil
- 3 tablespoons half-and-half
- 1 cup chicken broth or more, depending on your preferred soup consistency
- ½ cup burrata for topping
- Optional: Toasted baguette for dipping
For the Spices
- Onion salt
- Garlic powder
- Salt and pepper
- Vegeta or any all-purpose seasoning
Instructions
- Preheat your oven to 400°F. Arrange the diced squash, onion, carrots, and ginger on a baking sheet. Drizzle with olive oil and season generously with onion salt, garlic powder, salt, pepper, and Vegeta.
- Slice the top off the head of garlic, wrap it in foil, and place it on the baking sheet.
- Roast for about 45 minutes, until the veggies are tender and caramelized.
- Transfer the roasted veggies into a large pot. Squeeze the roasted garlic cloves out of the skin and add them to the pot.
- Pour in the half-and-half and chicken broth.
- Blend everything together using an immersion blender (or a regular blender, working in batches). If you don’t have a blender, you can mash it manually—it takes about 10 minutes but works just fine!
- Taste and adjust seasonings as needed.
- Simmer the soup on low for about 20 minutes to let the flavors meld.
- Serve hot, topped with burrata, a drizzle of olive oil, a sprinkle of salt and pepper, and a toasted baguette for dipping. Enjoy!! xx
