Butternut Squash & Carrot Soup
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A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.
- Ready In:
- 1 large butternut squash, peeled & cut in chunks
- 6 large carrots, peeled & cut in chunks
- 1 onion, diced
- 1⁄4 inch piece fresh ginger, peeled & grated
- 3 garlic cloves, peeled & sliced
- 1 teaspoon Chinese five spice powder (or to taste)
- 5 -7 cups chicken stock or 5 -7 cups water
- salt & pepper
- cooking spray
- Spray stockpot with cooking spray & sweat onion over medium heat.
- Add carrots & cook about 4-5 minutes.
- Add garlic,ginger and squash, stir.
- Add enough stock or water to cover, season w/ salt & pepper.
- Bring to a boil then reduce heat & simmer about 20-25 minutes.
- When squash & carrots are soft, remove from heat.
- Puree batches in blender until smooth.
- Put back in stockpot & add chinese 5 spice.
- Adjust seasoning.
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I have made multiple butternut squash soup recipes and this is a keeper. I love the Chinese 5-spice flavor and added a bit more than the recipe called for. I buy the butternut squash already cubed from Costco so this is a quick easy soup. (I also used the "old" baby carrots from the huge bag from Costco--so this was a soup where all the ingredients were on hand). I liked that it didn't add any sweetener to the soup (like maple syrup) because I already have a couple of squash recipes that are ginger/sweet and this was different. I used homemade veggie stock so it was vegan. Finally, I figured out the easy way to "grate" ginger: I used my garlic press on peeled ginger root and then pressed the garlic. Score.Reply
I had some carrots too old to be used in a salad and found butternut squash I forgot I had tossed into the freezer. Time for soup! I was intrigued by the Chinese 5 spice used in this recipe so decided to try it. This is delicious!!! My family nearly licked the pot clean. I have added it to the family cookbook. Thank you so much. (I used 3 cups chicken stock, 3 cups vegetable stock, and the remainder of a bottle of riesling. If you don't have an immersion blender, this is why you should invest in one. Much easier than using a food processor.)1Reply
I live on this soup cold, with yogurt whipped in, or hot with yogurt on top. I usually put cumin, curry, and cinnamon in but will try the Chinese 5. I can't resist a splash of hot sauce too! I "bake" my squash in the microwave for two 8 minute blasts so it is easy to peel when cool, then freeze the delicious flesh. Carrots don't freeze very well so this soup is best eaten right up.Reply
I now remember why I don't prepare squash in this manner: they are a pain to peel. Regardless, this was a creamy and delicious soup. I threw in an orange-fleshed sweet potato and parsnip to use them up. To garnish-fresh cilantro and a few slices of serrano chilies. I used this recipe to make the Chinese spice mix: Recipe #86696. I prepared the soup up through Step #5, then transferred the mixture to a crock pot and slow cooked on LOW for about 3 hours. Important note: it would help to have the recipe ingredients listed in order. I usually deduct a whole star for ingredients listed out of order, but this being your first review, I'll be nice. ;) Thanks for posting your soup recipe! cgReply