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Butternut squash soup with carrot and ginger

As cooler evenings are beginning to sweep in (but hey - you never know with the weather this year), there's nothing quite like a warm and comforting bowl of soup to embrace them.

Our Butternut Squash Soup with Carrot and Ginger recipe is a celebration of rich flavors and wholesome ingredients, perfect for cozy evenings and gatherings. The delicate sweetness of butternut squash is complemented by the earthy notes of carrots, while a touch of ginger adds a gentle kick that awakens the senses. Whether you're looking to nourish your body or delight your taste buds, this soup offers a symphony of textures and tastes that will leave you craving more. So, grab your apron and let's embark on a culinary journey that marries autumn's bounty with heartwarming comfort and of course we add out little Nutterie touch!

butternut squash soup with carrot and ginger nutterie montreal


- 1 medium butternut squash, peeled, seeded, and chopped
- 3 large carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and pepper, to taste
- Fresh cilantro leaves for garnish
- Nutterie's sultana raisins for garnish and extra flavour and/or pumpkin seeds


1. **Prep the Vegetables:**
- Peel the butternut squash, remove the seeds, and chop it into chunks.
- Peel and chop the carrots.
- Chop the onion, mince the garlic, and grate the ginger.

2. **Sauté Aromatics:**
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté for about 3 minutes until translucent.
- Stir in minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.

3. **Add Vegetables and Spices:**
- Add the chopped butternut squash and carrots to the pot.
- Sprinkle ground cumin and cinnamon over the vegetables.
- Season with salt and pepper according to your taste.
- Stir to combine and sauté for about 5 minutes to enhance the flavors.

4. **Simmer and Cook:**
- Pour in the vegetable broth, ensuring it covers the vegetables.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cover the pot and let the vegetables cook for about 20-25 minutes or until they are tender.

5. **Blend the Soup:**
- Use an immersion blender or transfer the soup in batches to a regular blender.
- Blend until smooth and creamy. If using a regular blender, be careful as the soup is hot.

6. **Add Coconut Milk:**
- Return the blended soup to the pot if necessary.
- Stir in the coconut milk, creating a luscious, creamy texture.
- Heat the soup gently over low heat, ensuring not to boil it.

7. **Adjust Seasoning and Serve:**
- Taste the soup and adjust salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh cilantro leaves and add your Nutterie raisins for extra flavour.

8. **Enjoy Your Butternut Squash Soup:**
- Serve the soup hot as a comforting and nutritious meal.

Warm, comforting, and bursting with flavors, this Butternut Squash Soup with Carrot and Ginger is the perfect autumn indulgence. Delight in the natural sweetness of the vegetables and the zing of ginger while relishing every spoonful.

Tags: raisins, recipe, soups