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Butternut Squash and Carrot Ginger Soup

Updated: Jan 2, 2022

I like to call this soup a hug in a bowl! It is warm, comforting, full of flavour and will be sure to make you feel cozy inside.

This soup is entirely plant-based and great for the gut as it contains easy-to-digest ingredients. It is perfect for any lunch or dinner and is super quick and easy to make!



10 mins 20 mins 30 mins



2 tbsp olive oil

1 small onion chopped

1 medium butternut squash, peeled and cubed

3 large carrots, peeled and chopped

2 garlic cloves, minced

1-2 tbsp fresh ginger, peeled and grated

½ tsp ground cumin

¼ tsp ground cinnamon

½ tsp onion powder

½ tsp garlic powder

3 cups vegetable stock

½ cup full fat coconut milk

Salt & pepper to taste


Step 1.

In a saucepan, heat the olive oil on medium heat and sauté the onions, butternut squash and carrots for 5- 10 minutes or until softened.

Step 2.

Next, add the garlic, ginger, cumin, cinnamon, onion powder and garlic powder and continue to sauté for 1 minute or until fragrant.

Step 3.

Add the vegetable stock, stir, and bring to a boil.

Step 4.

Reduce the heat to low-medium and simmer for 15 minutes, stirring every 5 minutes.

Step 5.

Remove the pan from the heat and allow it to cool for 5-10 minutes.

Step 6.

Once it has cooled down, puree the soup with a blender or emulsifier until smooth.

Step 7.

Put the soup back in the pan on low heat, add the coconut milk and stir until combined.

Step 8.

Add salt and pepper to taste and serve immediately.


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