butternut squash, carrot & ginger soup

from abovemmmmm soup season. that’s pretty much all i’m eating these days; ramen and pho and chicken noodle and this. this butternut squash, carrot and ginger soup – warming and cozy and SO EASY. i particularly like it because i can doctor it up easily each time to make it a little different. tonight i added turmeric for an immune boost; last time i stirred in spinach and rice to add more texture.

with earthy thyme, spicy ginger, sultry coconut milk and curry, it’s the perfect winter nourishment.

closeupcarrotssquashfront angle



  • 1 butternut squash
  • 1 bunch carrots (~10)
  • 1 quart chicken stock
  • 1 onion
  • 1 3″ piece of ginger
  • fresh thyme
  • 2 tsp curry powder
  • salt + pepper
  • 4 tbsp coconut or olive oil
  • 1 can coconut milk (optional)


  1. pre-heat oven to 375.
  2. halve the butternut squash and remove seeds. chop the carrots into 1 to 2″ pieces. coarsely chop onion and peel ginger. grate half of the ginger, & cut the rest into larger chunks.
  3. in a large roasting pan, mix carrots with with 2-3 tbsp olive oil, 1 tsp curry powder, a few fresh sprigs of thyme, and salt & pepper. clear a space for the butternut squash, placing them cut-side down in the center. roast for 35-40 minutes, or until vegetables are tender.
  4. in a large soup pot or dutch oven, saute onion in remaining coconut (or olive) oil with ginger and a few sprigs of thyme. keep heat at medium, stirring occasionally, letting the onion slowly cook for 10 minutes.
  5. remove the flesh of the butternut squash and add to the pot, along with carrots and 1 tsp curry powder. stir.
  6. add 1 qt chicken stock and 1-2 cups water (to cover vegetables), along with a couple chunks of ginger.
  7. bring to a boil, then reduce heat to low. simmer for 35-45 minutes. mash with immersion blender. if desired, add in coconut milk to make it creamier. remove from heat and serve! (it’s especially good with roasted squash seeds on top…)


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