Pull this recipe out on a cold day and let me know what you think! You could add some protein to this soup by adding a can of drained chickpeas or some cooked red lentils (for a vegan option) or some leftover roasted/grilled chicken or steak. Something spicy would be nice - like some red pepper flakes, a pinch of cayenne pepper, or a squirt of sriracha. What to serve with this Creamy Carrot Ginger Soup To make it vegetarian/vegan, make sure to use vegetable stock.īecause butternut squash and carrots are higher in carbohydrates, this soup isn’t low-carb or keto friendly in large quantities - keep that bowl of soup on the small side. This recipe is paleo-friendly, dairy-free, and gluten-free as written. Adapting this simple soup for special diets Making this delicious soup creamyĪdd 1/2 cup of heavy cream, coconut cream, or full-fat coconut milk after the soup has been blended. Blend and serve! For Slow CookerĪdd all of the ingredients to the cooker, cover and cook on high for 5-6 hours until the squash and carrots are soft. Use the quick release after letting it sit for 5-10 minutes so liquid doesn’t splatter out of the steam valve. When everything is added to your pressure cooker, cook at high pressure for 5 minutes. Same as stovetop, using the saute mode at the beginning. Add the roasted (or raw) squash along with the rest of the ingredients and simmer until everything is soft. Saute the onion, garlic, & ginger in a large saucepan. How to cook the butternut carrot soup? On the stovetop You can add the carrots and onions to this, too, for a more roasty-flavored soup. Put them on a parchment lined baking sheet, toss them with oil, and roast for 20 min at 425F. Roast for about 20-30 min at 425F or until it’s soft. Cut the squash in half, scoop out the seeds, and put the halves cut-side down on the parchment. Line a baking sheet with parchment paper and drizzle it with oil. If you choose not to roast your squash you’ll need to cube your butternut squash or buy it pre-cubed. make this soup on the stove top, in the Instant Pot or in your Crock Pot, you can choose to roast the squash or not. Lemon juice or lime juice (optional, but tasty!).Vegetable Broth or Chicken Broth (if you aren’t needing this to be vegan or vegetarian).Instant Pot Butternut Squash Carrot Soup IngredientsĪll of the ingredients you need for this soup are easy to find! Immersion blenders are super convenient and don’t take up a lot of space either. I highly recommend using an immersion blender for this soup.ĭo you have one? If you don’t, you can use a countertop blender to get this soup really smooth. I love that this soup has minimal ingredients and there are a few ways to make it - Instant Pot or stove top, roasting (or not roasting) the squash, adding a little creaminess or leaving it as-is. Stove top and slow cooker instructions included in the recipe card! This delicious vegetarian Instant Pot Carrot Ginger Soup with Butternut Squash is one of my favorite fall soups! It’s warm and cozy this time of year without being too heavy.
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