Carrot and Ginger Butternut Squash Soup

 A Bowl of Anti-Inflammatory Goodness

Carrot & Ginger Butternut Squash Soup

This Carrot & Ginger Butternut Squash Soup is the kind of meal that truly supports you from the inside out. It is the kind of meal that feels grounding from the very first spoonful. During these cold months, it’s especially important to nourish ourselves with warm, comforting foods — and this soup does exactly that. Naturally sweet carrots and butternut squash blend beautifully with the gentle heat of ginger and spices, while creamy coconut milk adds a smooth, comforting finish. It’s simple, plant-based nourishment that supports your body and calms the mind — perfect for those days when you crave both comfort and care.

Nutritional Value

This soup is not only delicious but also packed with nutrients:

• Butternut squash, carrots, and parsnips are rich in vitamin A and antioxidants, which support eye health and the immune system.
• Ginger and turmeric have anti-inflammatory properties and aid digestion.
• Garlic and onion support heart health and immunity.
• Coconut milk and olive oil provide healthy fats that help with nutrient absorption and keep you feeling satisfied.

Overall, this soup is a nourishing, plant-based option that’s comforting, naturally creamy, and full of vitamins and minerals—perfect for supporting your body while enjoying something warm and delicious.

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Ingredients

• 1 butternut squash, peeled and cubed
• 6 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• ½ red onion, diced
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon turmeric
• ½ tablespoon paprika
• 3 tablespoons olive oil, divided
• 5 cups vegetable stock
• 1 can coconut milk
• Salt and black pepper, to taste

Instructions

1. Peel the butternut squash and cut it into cubes.
2. Peel and chop the carrots and parsnips into similar-sized pieces.
3. Dice the red onion and mince the garlic.
4. In a large pot, heat 2 tablespoons of olive oil over medium heat.
5. Add the onion and garlic and sauté for 2–3 minutes until fragrant.
6. Add the squash, carrots, parsnips, and ginger. Stir well.
7. Pour in the vegetable stock and bring to a boil.
8. Reduce heat, cover, and simmer for about 40 minutes, or until all vegetables are tender.
9. Remove from heat and allow the soup to cool slightly.
10. Transfer everything to a blender. Add turmeric, paprika, coconut milk, the remaining 1 tablespoon olive oil, salt, and black pepper.
11. Blend until smooth and creamy.
12. Taste and adjust seasoning if needed.

Serve warm and enjoy 🌱🥣