Friday, March 21, 2014

Carrot, Butternut Squash & Ginger Soup

This soup is so delicious. I suggest serving this any time of the year. It will warm your tummy in the winter. Or be a wonderful first course to a great summer gathering. Everyone will love it! The sweetness of the apple and the tang of the ginger is a bonus combination.

It's a blender soup. Since the Vita Mix can heat whatever you blend until it's piping hot, you could skip the stove top steps and put it all in the blender. I've made this soup twice and followed the instruction here. However, just saying, if you are really in a hurry, you might try the all-blender route.

Carrot, Butternut Squash & Ginger Soup

from Vita Mix
yield 8-10 servings

category Soup
cuisine Vegan

1 Tbsp olive oil
4 carrots, chopped
1 small onion, chopped
1 minced garlic clove
3 Tbsp of peeled and diced fresh ginger
1 C peeled and cubed butternut squash
1 cored and diced apple
4 C (1 32 oz box) vegetable broth
1/2 tsp sea salt
1/2 tsp tumeric
1 (14oz) can of light coconut milk
1 peeled and diced pear for garnish
2 tsp finely chopped chives for garnish
1. Heat olive oil in 2-quart stock pot on medium heat. Add carrots and onions then saute (stirrig often) until they begin to soften.
2. Add next four ingredients (through apple) and saute until the ingredients become fragrant.
3. Add broth, salt and tumeric. Heat to a gentle boil then reduce to low, cover and cook until the ingredients soften—about 30 minutes.
4. Use 2-C glass measuring cup to ladle ingredients into Vita Mix and blend until smooth. [If you use a blender other than a Vita Mix, you will need to blend in two batches due to the amount.]
5. Add coconut milk and blend to mix.
6. Garnish with sliced pears and chives.
7. Serve with warm multi-grain bread.

Did you notice the pear for garnish? I used a Red Anjou pear. It's a wonderful accompaniment to the savory flavor of the soup. I like the pear with skin on. However, you may have family members (like I do) who prefer their pears peeled.

Dice the pear up and drop into the soup with the chives before serving. Or slice thin into 1.5 inch pieces and fan them out on the soup bowl rim for a nice display.

I also love that this soup includes turmeric—a wonderful anti-inflammatory and cancer preventive spice, which is particularly helpful for the colon.

This soup is one to fall in love with.

If you are looking for a more traditional butternut squash soup, try this on, which is also vegan.

What is your favorite soup?


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