Butternut Squash with Ginger and Carrot Soup

Prep Time 10 minutes


Cook Time 20 minutes


Total Time 30 minutes

Servings 4


  • 1/2 butternut squash peeled, seeded and chopped into 1-2 inch chunks*
  • 1 cup chopped carrots
  • 2 cups low sodium vegetable broth
  • 1 cup almond milk
  • 1 tsp. ground ginger
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. fine sea salt
  • 1/8 tsp. ground black pepper


  1. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat.
  2. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork.
  3. Spoon the cooked squash and carrots into a blender (or use immersion blender).
  4. Pour the liquid left from cooking into the blender and add almond milk and spices.
  5. Begin blending on low and turn up to medium high
  6. Serve immediately or return to saucepan and keep warm until ready to serve.
  7. Refrigerate or freeze leftovers.

Recipe Notes

*If you want to use the whole butternut squash, double the recipe and blend in batches unless using immersion blender


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