Roasted Butternut Squash and Carrot Soup with Ginger

A warm and comforting soup perfect for a chilly day. The roasting brings out the natural sweetness of the squash and carrots, while ginger adds a spicy kick.

Prep Time

20 minutes

Total Time

60 minutes

Calories

230 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.80/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

Asian

Main Ingredient:

Vegetarian

Cooking Style:

Roasting

Mood:

Comfort Food•Warming•Spicy

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.50

1poundCarrots(peeled and chopped)

£0.45

1mediumOnion(chopped)

£0.30

2tablespoonsGinger(fresh, grated)

£0.25

4clovesGarlic(minced)

£0.20

3tablespoonsOlive Oil

£0.15

6cupsVegetable Broth(or chicken broth)

£1.20

1tablespoonMaple Syrup(optional, for sweetness)

£0.30

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.05

0.3cupCoconut Milk(optional, for creaminess)

£0.40

Total Cost

£4.81

£0.80 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the butternut squash, carrots, onion, ginger, and garlic with olive oil, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
5.
Transfer the roasted vegetables to a large pot.
6.
Add the vegetable broth to the pot.
7.
Bring to a simmer and cook for 10 minutes.
8.
Use an immersion blender or regular blender to blend the soup until smooth. Be careful when blending hot liquids!
9.
Stir in maple syrup (if using) and coconut milk (if using).
10.
Taste and adjust seasonings as needed.
11.
Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (350g)

230 kcal / 962 kJ

Carbs

30g

12% of RDA

Fat

12g

17% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

13 g

14% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Garnish with toasted pumpkin seeds or a dollop of plain yogurt for added flavor and texture.

For a spicier soup, add a pinch of red pepper flakes while roasting the vegetables.

Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Cooking Equipment

Oven

Large Pot

Blender (Immersion or Regular)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Roasted Butternut Squash and Carrot Soup with Ginger

Ingredients

Instructions