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    Gingery Butternut Carrot Soup (Gluten Free, Dairy Free, Paleo)

    Gingery Butternut Carrot Soup

    Here is one of my favorite vegetables: Butternut squash. Unfortunately, it’s difficult to chop without a very large, and very sharp, knife. But you can always buy it pre-peeled and chopped so you don’t have to deal with it.

    This past week I taught a healthy cooking class at The Happy Cook in Charlottesville, Virginia. One of my repeat students reminded me about this butternut squash soup recipe that I made for them at a different cooking class and requested that I post it here today.

    I love the fresh gingery flavor in this soup. It’s an anti-inflammatory, beta-carotene-rich soup that is very simple to make. It’s also dairy-free and gluten-free, vegetarian and paleo friendly.

    When I say this soup is simple to make – I mean that you literally dump all the ingredients into your Vitamix pitcher (or other high powered blender) and blend away! If you don’t have a high-powered blender, don’t worry, I’ve got another simple method for you below…

    Gingery Butternut Carrot Soup

    Makes about 5 cups
    Prep Time: 10 minutes

    Ingredients:
    3 cups butternut squash, peeled and chopped or 3 cups frozen butternut squash cubes (found in the frozen veggies section of the store)
    2 large carrots, ends removed and roughly chopped
    ¼ inch ginger root, peeled
    1-3 cloves garlic, peeled (use 1 t. garlic powder for every clove if easier for you)
    ½ large shallot, peeled (or 1/4 of a white/yellow onion)
    1 ½ teaspoon sea salt
    2 tablespoons almond butter
    1 teaspoon raw honey
    2 ½ cups water (more as needed)
    Optional garnish: chopped parsley, chopped pecans or other nut, and/or a drizzle of olive oil

    Directions:
    If using a high-power blender…
    1. Add all ingredients into the blender pitcher.
    2. Blend all ingredients together on high for 2-3 minutes; longer to warm the soup.
    3. Add more water to reach your desired consistency. Taste for salt and pepper and add more as needed.
    4. Serve warm straight from the blender, or warm further over the stove. Garnish as desired. Enjoy!

    If using a standard kitchen blender…
    1. Bring 2 inches of water to a boil in a medium sauce pan. Add the carrots, ginger, garlic and butternut squash and cover with a lid. Steam for 30-40 minutes or until a fork-tender ( when the fork can easily pierce through to the center of the vegetable).
    2. Drain and allow to cool for 10 minutes.
    3. Add all ingredients to the pitcher of your blender. Blend on high until smooth.
    4. Serve warm. Garnish as desired. Enjoy!

    The soup will keep for about 5 days in the fridge. It’s a great snack to have for those busy days. This soup freezes well, so you can also make this ahead, freeze it in individual servings and defrost as needed.

    I hope you enjoy it as much as I do!

    Keep taking back your health,
    Robin

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