Butternut Squash, Carrot, and Ginger Soup

Spicy and refreshing!

Source: Jim's Pantry Recipes


butternut squash (peeled and cut into even sized pieces)
large carrots, sliced, no need to peel (or 8 smaller carrots)
medium onion, sliced
2 cups
vegetable stock (boxed, or bouillon cubes in a pinch)
2 teaspoons
fresh ginger
2 tablespoons
ginger extract (optional)
(14 oz) can coconut milk
1 tablespoon
olive oil
1 tablespoon
salt, divided

Additional Notes

Tip: Ginger can be stored in the freezer and can be used just like fresh. Frozen grates perfecty well!


IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.   


In a large pot, covered, sweat the onion and garlic, and sprinkle with some salt. Add the carrots and cook for a few minutes, but don’t let the onions and garlic burn. Add the ginger, squash, and vegetable stock. If the stock does not get close to covering the squash then add more broth, or water and salt. Bring to a boil, reduce to simmer and cook for 15 minutes – or as long as an hour, until carrots are completely soft.

Remove from heat and use an immersion blender to blend into soup. (Or regular blender can be used.) Add the can of coconut milk and blend further. Add ginger extract and salt to taste.  (Recipe♦232)