Carrot and Ginger Soup

  • Prep: 10 min
  • Cook: 50 min
  • Total: 1 hr
  • Servings: 4
Rated 4.7143/5 based on 14 customer reviews

Ingredients (11)

  • ½ medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic crushed, or to taste
  • 4 cups water
  • 1 pound carrots peeled, diced
  • 1 (2-inch) piece fresh ginger peeled, thinly sliced
  • salt to taste
  • pepper to taste
  • 1 pinch ground cinnamon

Steps (5)

  • Step 1
    Preheat the oven to 350°F (175°C).
  • Step 2
    Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  • Step 3
    Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  • Step 4
    Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  • Step 5
    Ladle into serving bowls and garnish with swirls of Hidden Valley® Original Ranch® Light dressing.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Add a note

Reviews
(14)

Write a review
Rated 4 out of 5 by from Craveable Year-Round Warm-Up Butternut squash, carrot and ginger, what's not to love?
Date published: 2019-02-20
Rated 5 out of 5 by from delicious I have made Butternut squash soup many times. This reciper gives it extra seasoning with the ginger. Go for it.
Date published: 2017-11-03
Rated 5 out of 5 by from Try This Soup This soup is good. You should try it as soon as possible.
Date published: 2017-09-27
Rated 5 out of 5 by from Excellent Soup! I highly recommend making this delicious soup; I omitted the onion, and used an entire squash (I added more squash than what was originally called for), and it was the best. I will sautee some onion with the garlic next time. This soup makes great leftovers and the flavors improve a day after.
Date published: 2017-08-29
Rated 5 out of 5 by from A wonderful idea! What two things go together better than ginger and carrots?
Date published: 2017-08-13
Rated 5 out of 5 by from Very Good This soup was amazing. Everyone that has had it loves the soup.
Date published: 2017-08-05
Rated 5 out of 5 by from Amazing Kids love the colour. And, the taste. Zinngggggggy.
Date published: 2017-07-11
Rated 5 out of 5 by from Zipadeedoda Kids love the colour. And, the taste. Zinngggggggy.
Date published: 2013-12-12
Rated 4 out of 5 by from Looks great! This looks like a great fall soup with a rich, orange color. Will be trying it tonight!
Date published: 2013-11-14
  • y_2019, m_8, d_20, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.13
  • cp_2, bvpage2n
  • co_hasreviews, tv_3, tr_11
  • loc_en_US, sid_RECIPE_273, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_hiddenvalley
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 124.59ms
  • REVIEWS, PRODUCT

Picked Just For You

See all recipes