...based on some of my favorite fall staples—butternut squash, ginger, and soup.
This soup is incredibly simple, yet remarkably satisfying. If you've ever seen the movie "The Switch", remember how Jason Bateman's character would unintentionally make "mmm" noises when he was eating? Yeah, I have a tendency to do that too when something is really, really good. It happened a lot when I made this soup. So. So. Good.

As always, this recipe was based on several different recipes that I'd seen. And as often happens, I either forgot to write down what I put in it, or I misplaced whatever I may have written down, and the second time it wasn't the same. So sad! Thankfully, third time was the charm. This is it.
Butternut squash, carrots, garlic, fresh ginger—so many healthy ingredients in this soup, and just in time for cold season! Garlic and ginger are both great for fighting illness and boosting your immune system. And the beta-carotene in the carrots and squash give the soup this beautiful orange hue. 
                                                  Ingredients                      
                                           3 garlic cloves, sliced 
                                              1/2 yellow onion, chopped
                                                2 Tbsp. olive oil
                                      1 Tbsp. fresh ginger, grated
                      1 medium butternut squash, cored, peeled, and cubed
                       1 pound carrots, chopped (about 7-8 medium carrots)
                                            1 red potato, chopped
                                             1 quart chicken broth
                                            1/4 tsp. ground ginger
                                            3/4 tsp. ground fennel
                                                pinch of coriander
                                                 pinch of turmeric
                                             salt & pepper to taste
                                          (cooked quinoa: optional)
             
                                                    Directions
1. In a large pot, sautee garlic, fresh ginger, and onion in olive oil until fragrant and onion is translucent, about 5-7 minutes. Add squash, carrots, and potato, and cook for another 5 minutes. 

2. Add chicken broth and spices to the pot and bring to a boil. Reduce heat and simmer for 30-35 minutes, until all vegetables are soft.

3. Remove from heat and let cool 10-15 minutes before blending with an immersion blender until smooth. This can also be done in a regular blender, but make sure it's not too hot. Whichever you use, be very careful blending hot liquid!

4. Serve with 1/2 cup cooked quinoa in each bowl. This soup is even better if steps 1 and 2 are performed the night before serving and the soup sets in the refrigerator overnight. It allows all the flavors to mingle and become even richer. Just blend before reheating. (Leftovers of this soup are amazing for the same reason!)
I like to top the soup off with some quinoa. It adds a healthy addition of protein and fiber, and with a simple salad even the hungriest of your dinner guests will be full and happy.
Enjoy!
 


Comments

05/13/2016 3:59am

I am really pleased with your initiatives and also truly delighted to visit this article.

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02/24/2017 12:59pm

Another unique recipe that I saw. Butternut squash? Does it differs to the regular squash? Well I really don’t know because it's a veggie but I eat squash. Vegetable soups are delicious, I tried a lot of veggie soups and I want to recommend to my mom this recipe. This recipe is so healthy just knowing the ingredients that you will use. Even though we don't have winter season, I can still enjoy eating this kind of dish because I know it's so healthy.

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05/25/2017 8:17pm

Honestly, I really hate carrots in general. It actually disgusts me in so many ways. But seeing the pictures of your own homemade soup, just made me want to taste it so bad. I don't know if it's the texture or the color, but this soup looks absolutely amazing. Maybe this could be a way for me to have a change of heart about carrots. I would definitely love to taste it someday. Thanks for sharing this one of a kind recipe.

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07/19/2016 1:01pm

Bravo! This look delicious and I am speaking truth literary. Although I haven’t had the chance to taste such type of recipes of soup but you know I think I should give it a try. Because if you won’t try you won’t know how it taste.

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These squashes are the easiest and quickest way to heal the need of the body. They are full with the many essential vitamins and proteins that can boost up your energy level so quickly. If you feel low, then always make a glass of that one and drink it up.

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12/16/2016 3:54am

Soup is the most complementing dish for me. It is warm and make things more soothing. The aroma is so heavenly. I'm glad to found and read your recipe. I think this butternut squash and carrot soup is a must try recipe. It looks creamy and delicious. Thank you for sharing!

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