Roasted Butternut Squash, Carrot & Ginger Soup Recipe

My 11 year old son asked me to make this for dinner tonight.  So I did. I love this time of year and am always excited for the comfort foods that I love to make in Fall.🍁🍂


  • 1 butternut squash, peeled and cubed
  • 4 large carrots, peeled and chopped
  • 2 tbsp olive oil
  • 1 tbsp olive oil 
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced 
  • 1″ piece of fresh ginger, grated
  • 4 cups water
  • 1 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp pumpkin spice 
  • 1 bay leaf 


  1. Place cubed squash and chopped carrots on a baking sheet and drizzle with 2 tbsp olive oil.  Roast at 375 degrees for 45 minutes. (This photo shows the onion roasted but I prefer it sautéed instead- see step 2 🙂
  2. While veggies are roasting, heat remaining 1 tbsp of olive oil in large stock pot. Saute red onion, garlic and ginger until onion is soft and translucent. Add water, spices, and bay leaf. Simmer while veggies roast.
  3. Remove bay leaf (I forgot to do this last time!) before adding finished roasted veggies to stock pot.
  4. Purée with a hand blender or transfer to a blender.
  5. Season with additional salt and pepper or roasted pumpkin/squash seeds as desired.  Yum! 

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