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A bowl of vegan butternut squash carrot soup is on the table with a spoon inserted.
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5 from 12 votes

Butternut Squash Carrot Ginger Soup

If you're looking for a delicious and healthy soup to warm you up this fall, look no further than this Butternut Squash Carrot Ginger Soup!
Prep Time8 minutes
Cook Time6 minutes
Total Time14 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 167kcal
Author: Uma Raghupathi

Equipment

Ingredients

  • 1 medium size butternut squash
  • 4 carrots chopped
  • 3 teaspoon grated ginger
  • 1 onion chopped
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon minced garlic
  • 1 cup coconut milk
  • 2 cups water
  • 2 teaspoon olive oil
  • salt to taste
US Customary - Metric

Instructions

Instant pot method

  • First, wash the butternut squash and peel the skin. Chop the squash into 1" cubes with a sharp knife.
    1 medium size butternut squash
  • Press saute and add oil to the inner pot.
    2 teaspoon olive oil
  • As the oil heats up, add chopped onions (One large onion), minced garlic, and grated ginger.
    1 onion chopped, 1 teaspoon minced garlic, 3 teaspoon grated ginger
  • Stir the onions for a few minutes until they soften.
  • Add in cubed squash, carrots, spices, and salt. Give it a good stir.
    4 carrots chopped, ½ teaspoon cayenne pepper, ¼ teaspoon black pepper powder, ¼ teaspoon turmeric powder, salt to taste
  • Add coconut milk and water to bring some consistency.
    1 cup coconut milk, 2 cups water
  • Stir everything together well. Seal the instant pot and cook on manual high pressure for 6 -8 minutes.
  • When the timer expires, allow pressure to release naturally for 10-15 minutes before opening the pot.
  • Use the immersion blender or a stick blender to puree the soup until it reaches a creamy consistency.
  • Let the soup simmer on low heat until you are ready to serve.
  • Serve the Butternut Squash Carrot Ginger Soup hot and garnish with fresh herbs, if desired.

Stovetop method

  • If you don't have an instant pot, you can make this Butternut Squash Carrot Ginger Soup on the stovetop.
  • Follow the instructions above, but instead of cooking your soup in the instant pot, simmer it on the stovetop over medium heat in a large saucepan or a large pot with little water until the squash and carrots are soft.
  • Then, puree with an immersion or regular blender until you reach a creamy and smooth consistency. Serve hot and garnish with fresh herbs. Enjoy!

Video

Notes

  • Consider adding a pinch of cinnamon or ground cloves to enhance the flavor of this Butternut Squash Carrot Ginger Soup.
  • If you'd like a richer texture, consider stirring in cashew cream before serving.
  • To add more nutrients and depth of flavor, try roasting the squash and carrots before adding them to the soup.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 13mg | Potassium: 133mg | Fiber: 2.1g | Sugar: 0.03g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 2mg