Carrot Ginger Butternut Squash Soup

Carrot and ginger has to be one of the best flavor combos out there.  Maybe it’s because they’re both roots?  Who knows!

Carrot Ginger Butternut Squash Soup | katielean

I decided to throw in some butternut squash to give this soup a more hearty flavor.  If you don’t have butternut squash, feel free to skip it and add in some more carrots instead.

An awesome thing about this recipe is that carrots are cheap, onions are cheap, and there are only 8 ingredients (including salt, pepper, and water).  It couldn’t get much simpler or easier.  It’s also vegetarian, vegan, and gluten-free.  With the natural sweetness of the carrots and squash, it’s a definite crowd pleaser.

Carrot Ginger Butternut Squash Soup | katielean

Carrot Ginger Butternut Squash Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: About 5 cups

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion
  • 1/2 tablespoon ginger powder
  • Dash of sea salt
  • Dash of pepper
  • 5 medium carrots
  • 1 1/2 cups butternut squash puree
  • 4 cups of water

Instructions

  1. Chop the onions and carrots into small pieces (it doesn't have to be exact, they're going to get blended anyway).
  2. Add the olive oil to large saucepan, heat on medium.
  3. Once the oil is hot, add onion, ginger powder, sea salt, and pepper.
  4. Cook until the onion softens and the spices become fragrant, stirring to prevent burning.
  5. Add the carrots and butternut squash puree.
  6. Pour water over ingredients to cover (you may need more or less water depending on the size of your carrots and onion).
  7. Bring to a boil, reduce heat then cover.
  8. Cook for about 25-30 minutes, stirring once every 5 minutes, until the carrots are soft.
  9. Let cool.
  10. Blend with blender, food processor, or immersion blender.
  11. Serve hot.
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With Thanksgiving right around the corner it’s nice to have a recipe like this one in your arsenal.  It’s one of my favorite soups out there.  I made it this weekend and quickly realized I should have made a double batch!

Carrot Ginger Butternut Squash Soup | katielean

Let this Carrot Ginger Butternut Squash Soup be something you look forward to eating this week.

Happy Monday!

Fall Vegetable Lentil Soup

Happy Halloween!  In honor of fall and the holiday I’m bringing you an easy, delicious soup recipe.

Soups are a staple in any ghost, ghoul, or monster diet.  Especially when they’re green, orange, or purple. 😉 Depending on the veggies you choose for this recipe you can make any of those colors!

Fall Vegetable Lentil Soup | katielean

I chose butternut squash and rutabaga because I had just made some great squash purees and had received a fresh rutabaga in my CSA.

Here are some other combos that would work really well:

-Sweet potato and butternut squash

-Carrot and parsnip

-Purple potato and beet

-Pumpkin and leek

-Any other combo of fall veggies you think would satisfy your tastebuds!

Fall Vegetable Lentil Soup | katielean

That’s some vegan pumpkin bread…the recipe isn’t perfect yet but I’ll be posting it once I get it 100% right!

Here’s the recipe I used:

Fall Vegetable Lentil Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4

Ingredients

  • 1 medium white or yellow onion, chopped
  • Olive oil to coat the bottom of the pan
  • S+P, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric powder
  • 1 large rutabaga, chopped
  • 1 sandwich-sized bag of butternut squash puree (about 2 1/2 cups)
  • 3-4 cups green lentils, soaked overnight or at least for 4-6 hours
  • Water

Instructions

  1. Heat the olive oil in a large saucepan on medium heat.
  2. Once hot, add onion, salt & pepper, garlic powder, and turmeric powder. Sauté until the onions soften and are fragrant.
  3. Add the rutabaga and stir for about 5 minutes so it just begins to cook.
  4. Add the butternut squash puree and lentils.
  5. Pour water into the pan to just submerge all the ingredients.
  6. Cook until rutabaga is soft, about 30 minutes (I took a piece out and tasted it to make sure there was no crunch left).
  7. Remove from heat and add more water to cool it down (and because it's likely more stew-like than soup-like at this point).
  8. If you have an immersion blender use it to blend the ingredients to make a consistency similar to a bisque (mine was a little bit thicker than one).
  9. If you don't have an immersion blender you can use a food processor or regular blender to blend smaller amounts of soup at a time. Make sure it's cooled down quite a bit before doing this, unless you want splattered soup all over your kitchen and potential burns!
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Serve with a slice of fresh bread and a dessert of Halloween candy. 🙂

Fall Vegetable Lentil Soup | katielean

To use other fall vegetables, just substitute the butternut squash and rutabaga and keep everything else the same.  You could also substitute red or brown lentils for the green ones, or use coconut oil instead of olive.

To make the butternut squash puree, preheat oven to 350 degrees Fahrenheit.  Cut the squash in half lengthwise and scoop out the inside seeds and stringy bits.  Place flat-side-down in a roasting pan and pour in about 1/4-inch to a 1/2-inch of water.  This helps prevent them from getting too dry.  Depending on the size of the squash, roast for 30-50 minutes.  A fork should be able to poke right through the skin.  Scoop out the “meat” of the squash, let cool, then puree in a blender or food processor to achieve a smooth consistency.  Depending on how dry your squash was, you may need to add water.  You can use the puree right away or freeze to use at a later date!

Fall Vegetable Lentil Soup | katielean

I hope everyone has a delightfully spooky and safe Halloween!

Go ahead and give this fall vegetable lentil soup a try.  Happy cooking!

 

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