What about an easy butternut squash carrot ginger soup recipe with only 7 ingredients ? If you love easy healthy soup 100 % vegan this is for you.
I was not sure it was a good idea to share a soup recipe. I mean, winter officially starts in June in New Zealand but lots of you read me from US where the sun shines in July, right? I went back and forth, but then looked at my window and all rain, grey clouds had convinced me, yes, it is soup time ! Plus, honestly, this is one of those soup recipes that can be made anytime in the year. Butternut squash is almost available all year, meaning this easy butternut squash soup is not only a winter recipe.
This said, here’s the story. Yes there is a little story about this easy butternut squash carrot ginger soup. I decided to share with you my little trick for a super tasty easy butternut squash carrot ginger soup with you guys … because I swear this butternut squash soup is really the best.
Years back when I made this soup, I only used butternut squash. I remember it being amazingly tasty. Ever since then, Emma came to the world, hate butternut squash – or any pumpkin kind of vegetables. Weird I know! Kids tends to love sweet vegetables, she doesn’t except carrots. While adding carrots into this butternut soup was actually a trick to make here at the soup it turns my traditional recipe into something even better, accidentally! It taste so delicious, really, I couldn’t keep this butternut squash recipe only for my family.
The orange color of this soup brings so much light to this dark winter. I love to suggest soup toppings to make her dinner fun. In my house the most popular soup toppings are shredded blend cheese, wholegrain croutons bread, sour cream, oven roasted peas like chickpeas, parmesan, roasted pumpkin seeds, popcorn, pieces of nachos, pita chips. This recipe serve 8 people. You can store up to 7 days in the fridge. I simply keep the soup into an airtight plastic container. Rewarm in a bowl in the microwave when desired or in a saucepan. Enjoy !