Twitter can be so fun and helpful. When I posted a comment about my freshly harvested butternut squashes, I got people replying me with recipe ideas. Since I only cooked with butternut squashes once before, it was so nice to get some cooking inspiration. One of the idea was a pumpkin-carrot soup with ginger, which sounded fantastic in my book!
Today I tried it and it was so yummy. I’m having a bit of a cold at the moment so that soup was just what I needed. The ginger doesn’t only add a nice flavor, it’s also good for fighting the cold.
Butternut Squash And Carrot Soup With Ginger
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 1 organic butternut squash (peeled and cut in small cubes)
- 4 organic carrots (cut in slices)
- 1 piece of ginger (about 5 cm long, finely chopped)
- 1 liter vegetable stock (add more if needed)
- salt to taste
- 3 sprigs of thyme
Heat up the oil in a large pot and add the chopped onions, squash and carrots. Stir fry for about two minutes and then add the vegetable stock. Cook the veggies for about 15-20 minutes until they are soft enough to puree with a blender. You might have to add a little vegetable stock if the soup is too thick. Add salt if necessary and sprinkle with a bit of thyme before serving.
tinakrisSeptember 26, 2011 at 9:38 am
wo ist das Bild vom Kürbis? 🙂
GreenderellaSeptember 26, 2011 at 11:13 am
Gute Frage! 😀 Als ich dabei war ihn schön zu schälen fiel mir ein dass ich ja ein Foto hätte machen können! Aber da war es leider schon zu spät…. Aber da ich genug Kürbisse habe, folgt ein Foto dann beim nächsten Rezept 😉
Saucy SpatulaMarch 14, 2013 at 2:31 pm
Thanks for sharing the recipe! I\’ll be making this soup the coming weekend 🙂
new york city
GreenderellaMarch 14, 2013 at 5:26 pm
Oh great, I hope you\’ll enjoy it! PS: Lovely blog you have!