This soup has some of my favorite flavors for fall. The roasted butternut squash and carrots provide the perfect marriage of sweet and earthy, and the ginger provides a snap of spicy. This recipe is courtesy of Mama Savory Sprout— a.k.a., my Mom!
One of the main reasons I began cooking was because I grew up with a mother that many referred to as, “The Martha Stewart” of Dallas— this was pre-prison Martha, of course. My Mom always cooks the most spectacular meals, makes the most beautiful tablescapes, and makes every person feel welcome and comfortable in her home. She also always does this with a classic beauty and elegance that radiates from the inside out. She is a true treasure to our family, and to all that are fortunate enough to know her.
When I first told my Mom about our plan to switch to a plant based diet, she was incredibly supportive and encouraging. She has since started cooking more plant based recipes for she and my Dad, and this recipe is a fantastic representation of her gifts in the kitchen. It is warm and comforting, with a little spice— just like Mom.
This soup is creamy and earthy with a touch of spice.
- 1 Large Butternut Squash Yields about 4 cups
- 3 Carrots Peeled, Cut into Thirds
- 1/2 Onion Diced
- 2 Garlic Cloves Minced
- 1 Tsp Ginger Grated
- 1/2 Tsp Dried Sage
- 1 1/4 Tsp Salt
- 1/2 Tsp Freshly Ground Black Pepper
- 4 c. Vegetable Broth
- 1 c. Water
- 1 Tbsp Olive Oil
- 4 Tbsp Pumpkin Seeds For Garnish
Preheat oven to 375 degrees.
With a sharp knife, cut a 3 inch slit in the side of the butternut squash. Place on a microwave safe plate, and microwave for about 4 minutes. This will help soften the squash, and make it easier to cut and scoop out the seeds.
Remove squash from microwave, cut off the end with the stem, and then cut in half lengthwise. Scoop out seeds with a spoon.
On a large baking sheet lined with parchment paper. Brush the flesh side of the squash and the carrots with olive oil. Place the flesh side of the squash down and bake in the oven for 45 minutes or until tender.
Once the squash and carrots are tender, remove from the oven and set aside to cool.
Meanwhile, in a large heavy bottom pot or dutch oven, heat 1 tbsp of olive oil over medium heat.
Add diced onions. Cook for 4-5 minutes.
Add garlic. Cook for 1-2 minutes.
When the squash is cool enough to handle, scoop out the flesh and add to the onions and garlic.
Add the carrots, vegetable broth, ginger, dried sage, water, salt and pepper.
Bring to a boil then reduce heat to med/low and simmer for about 25 minutes.
Turn off the heat. Ladle soup into blender (depending on the size of your blender you may need to do this in two batches). Blend on high until soup is smooth and creamy.
Return soup to pot and heat through on low.
To serve, ladle soup into a bowl and top with pumpkin seeds.