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Carrot Ginger Squash Soup
Carrot Ginger Squash Soup

Carrot Ginger Squash Soup

When I found this soup recipe by The Glowing Fridge I was immediately in love. I had been on the hunt for carrot soup (carrots are a favorite at my house) after a long discussion with my grandmother (ok a complaint really), that neither one of us could seem to ever find a really good carrot soup in the grocery store these days. There seem to be squash soups and tomato soups galore but we wanted something with a bit more to it.

This soup is creamy, warm and just the perfect fall soup. You can easily add more onion or garlic if you like your soups a bit more savory and add more apple or even try a sweet potato if you want to increase the sweetness just a touch. But my all-time favorite thing to increase is the ginger. I like the little heat that is brought with more ginger to the end of your palette. I encourage you to play around with this recipe and really make it your own.

carrots, butternut squash, lemon, onion, salt, pepper, cinnamon, turmeric, garlic, thyme honey, vegetable stock on a counter


  • 1/2 cup low-sodium vegetable broth, or water (for sautéing)
  • 1/2 white onion, chopped (or sometimes I like to use a shallot instead)
  • 2 cloves garlic, minced
  • 2-3 medium-sized carrots, chopped
  • 1 apple, chopped 
  • 2 tablespoons fresh ginger, minced ( I tend to like extra ginger in my soup)
  • 1 small butternut squash, peeled and chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • black pepper, to taste
  • 4 cups low-sodium vegetable broth
  • 1/2 cup unsweetened milk of your choice (I used oat milk)
  • fresh juice from 1/2 lemon
  • 2 tablespoons honey

chopped squash, carrots, onion, garlic, apples, ginger and spices.


  1. In a soup pot, heat the veggie broth (or water) on medium-high heat. Sauté the onion and garlic for 2-3 minutes.
  2. Add in the carrots, apple and ginger. Cook for about 5 minutes.
  3. Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook for another 5 minutes.
  4. Pour in the vegetable broth and milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
  5. Turn off heat and stir in the fresh lemon juice and honey.
  6. Using an immersion blender or food processor pureé the soup until smooth and creamy. You can also use a regular blender but be careful! Be sure to let out the hot air from the top to prevent a soup explosion.
  7. Taste test and add more salt or extra spices as needed.
  8. Serve immediately. Garnish with fresh apple, raisins, hemp seeds, pumpkin seeds or pecans!
  9. Refrigerate for up to 3 days. Freezes well.

carrot ginger squash soup