Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Place the halved and seeded butternut squash cut-side down on a greased baking sheet. Bake for 30 to 40 minutes, or until the flesh is soft when pierced with a fork.
- Let the squash cool slightly, then scoop out the flesh and discard the skin. Set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the diced onion and crushed garlic and stir until the onion becomes translucent, about 5 minutes.
- Add the water (or broth), scooped butternut squash flesh, diced carrots, and ginger slices. Bring to a boil, then reduce heat and simmer for at least 20 minutes, or until the carrots and ginger are very tender.
- Blend the soup until smooth using an immersion blender or in batches in a standing blender. Add boiling water a splash at a time if the soup is too thick.
- Return the blended soup to the pan and heat through. Season with salt, pepper, and a pinch of ground cinnamon.
- Serve in bowls with an optional swirl of heavy cream on top.
Nutrition
Notes
Net carbs: 28g per serving (33g total carbs minus 5g fiber).
Substitutions: Coconut milk substitutes 1:1 for heavy cream for a vegan version. Use vegetable broth instead of water for a richer base.
Storage: Refrigerate for up to 5 days. Freeze without the cream for up to 3 months; stir cream in after reheating to avoid separation.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. The soup thickens as it cools — add a splash of water to loosen.
