Spicy Butternut Squash, Carrot and Ginger Soup

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Carrot and Ginger Soup

Warming with a little bite and full of Eastern flavours, but just as delicious in the warmer months. Suitable for vegetarians (using vegetable stock).

Serves: 4
Preparation Time: 10 minutes
Cook Time: 35-40 minutes


o 1 large butternut squash, peeled and cut into chunks
o 4 carrots, peeled and chopped
o 1tsp fresh ginger, peeled and grated
o 1 medium white onion, chopped.
o 1 clove garlic, crushed
o 8fl.oz/240ml coconut milk
o Large pinch chilli powder
o Large pinch cumin
o 2 glugs olive oil (about 1tbsp)
o 1 pint/570ml chicken or vegetable stock
o Ground black pepper to season
o Finely chopped coriander to garnish


Heat oil in a skillet.
Sweat onions, squash, garlic and ginger until onions soften. Add spices and fry for a minute. Put into a pan with carrots, and pour over stock. Bring to boil then simmer for 20-30 minutes. Add coconut milk, heat for a further 5 minutes. Remove from stove and empty into blender jug. Blend until smooth.
Sprinkle over the fresh chopped coriander and serve.

This easy to make recipe is an absolute MUST TRY if you like spicy soups. You can enjoy this soup as an appetizer, or make it lunch with a side of whole wheat bread. Take a look at our easy step by step recipe to find out exactly how to make it. Don’t miss out!

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