This Butternut-Sweet-Potato-Carrot-Ginger puree may have won the blended soup award in our kitchen this year. It's perfect for chilly nights that call for a big cozy blanket, fuzzy socks and a giant cup of something warm. Oh, and it's loaded with nutrients that will help your immune system thrive during the winter months ahead!
This year it seems we have put more emphasis on thick, hearty chilis and chowders and given less attention to the creamier side of the soup spectrum.
Oh, how we have wronged ourselves! After perfecting this Butternut and Root Veggie puree, we've decided that blended soups may just be the cold season's MVP.
A few weeks ago, as we were preparing the Happy Seed Thanksgiving menu for a client's Friendsgiving, we had a special request for a vegan soup in addition to the items we were offering.
We were on a tight schedule (and budget) so we needed to create something truly delicious with what we had in the kitchen. Something that 14 people could enjoy alongside classic Thanksgiving dishes.
After rummaging through the kitchen for a bit, we discovered a few massive sweet potatoes, some onion and garlic, a couple pieces of fresh ginger, a 2 lb. bag of carrots, a butternut squash and some veggie broth that needed using.
Sounds like the ingredients to a soul-warming soup! A quick Google search of recipes using these ingredients led us to a carrot-ginger-sweet potato soup from One Green Planet. Using this recipe as a template, a new and improved puree was born... using butternut squash!
This recipe uses carrot and butternut squash as a bridge between the distinctive flavors of ginger and sweet potato. Roasting the sweet potatoes, carrots and butternut brings out their natural sweetness, and a heavy kick of ginger to seals the deal.
Now that we have officially entered the colder months, it should be mandatory to include ginger in our everyday routine. Whether you have it as a hot beverage, consume it in a capsule, or incorporate it in your cooking, its benefits are remarkable.
Among its many benefits, ginger can inhibit rhinovirus (which can cause symptoms of a common cold), stimulates circulation, reduces pain and inflammation and protects the stomach from bad bacteria! Ginger is also highly effective for treating nausea, menstrual cramps, lowering blood sugar levels, and easing indigestion.
Realizing all of the excellent benefits of ginger, we decided to really let it stand out in this recipe. We grated about 3 tbsp, but feel free to use 2 or less if you don’t want that extra kick.
Without further adieu... The creamiest, dreamiest, most snuggle up by the fire and watch movies Butternut & Root Veggie Soup!
Creamy Butternut & Root Veggie Soup
Total Time: 1 hour (5-10 min. prep + 50 min. cook)
Servings: 4 (16 oz./serving)
What You Will Need
2 large sweet potatoes, peeled and chopped
2 large carrots, peeled and chopped (approx. 1 cup)
1 large yellow onion, diced
1 small butternut squash (approx. 1.5 c.), peeled and diced
2 garlic cloves, minced
2-3 tbsp fresh grated ginger (3 if you like it extra ging-y!)
4 - 4/12 cups veggie broth
Pinch of paprika
Pinch of cayenne
Salt/pepper to taste
Gather and prep your ingredients!
Preheat the oven to 400F and line a baking sheet with parchment paper.
Spread diced buttternut, sweet potatoes and carrots out on the pan. Use two small pans if needed as they can get overcrowded. Sprinkle a pinch of cayenne, paprika, salt, pepper and bake for approx. 20 minutes or until tender.
Heat a large pot over medium-high heat for 1-2 minutes. Test the heat with 1/8 tsp. of water and if it begins to bounce around the pot like a mercury ball, you are good to go (see Water Test for no-oil cooking). If not quite ready, wait for pot to reach the appropriate heat level and continue testing with water every 30-45 seconds.
Once the pot is hot enough, add the onions and move around rapidly with wooden spatula. After about 2 minutes, add the garlic. The garlic will begin to stick after about 1 minute, at that time, add a splash of veggie broth to deglaze the pan (which also adds the flavors back into the vegetables).
Add the butternut, sweet potatoes, carrots and ginger and stir.
Add the veggie broth and bring to a boil for 2-3 minutes. Reduce the heat to low and simmer for 30 minutes.
Transfer the contents in the pot to a high speed blender, such as a Vitamix or Blendtec and blend until smooth. You can also use an immersion blender if needed. Season with salt/pepper or more spice if you’d like.
Transfer to a big soup bowl and enjoy!
Did you make this recipe?
You BUTTA believe we love seeing your kitchen creations! Share a photo on Instagram, and tag @HappySeed or hashtag it with #HappySeedEats!