• Shelley Whizin

Butternut Squash Ginger Carrot Instinct Soup

Updated: Oct 22, 2020

Butternut Squash Ginger Carrot Instinct Soup

Serves 6

This soup recipe comes from 5 different recipes. It’s part of my “Instinct Soup” Collection. I picked out different ingredients that were calling to me and made this one up. Feel free to do the same. Add your favorite ingredients that call to you! Make it a fun experience/experiment. Trust what you want! ENJOY!


  • 2 tablespoons butter, at room temperature

  • 2 tablespoons extra-virgin olive oil

  • 1 large onion or 2 medium onions, chopped

  • 3 tablespoons minced garlic

  • 2 lb. ready to use Melissa’s fresh cubed butternut squash or 1 large or 2 medium butternut squash

  • 1 thumb of ginger (preferably organic) peeled, grated (more or less)

  • 2 teaspoons ginger paste

  • ¼ teaspoon cinnamon 2

  • ½ teaspoon mild yellow curry powder (optional)

  • ½ teaspoon turmeric (optional)

  • 1 medium sweet potato, peeled and chopped into 2-inch cubes

  • 3 carrots, peeled and chopped into 1/2-inch pieces

  • 2 apples (McIntosh) (peeled, cut, and cubed)

  • 1 32-oz chicken or vegetable stock container

  • 3 tablespoons Better than Bouillon Vegetarian or Chicken

  • ¼ cup maple syrup

  • ½ cup squeezed orange juice

  • 1 teaspoon salt

  • Pinch of pepper

  • ¼ cup roasted pumpkin seeds (as garnish on the top)

  • Cilantro (as garnish on the top)

Remember these are basic ingredients, so if something else comes to you, or you want to leave something out, trust yourself and put it in or take it out. Life is an experiment anyway. Imagine you are making the BEST Butternut Ginger Carrot Soup EVER and FEEL what that feels like. You can use strictly vegetarian ingredients for this one!


  • In a large soup pot, warm 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion, cinnamon, curry, turmeric and salt. Cook, stirring often until the onion is softened and starting to turn golden on the edges (about 3-4 minutes). Stir occasionally, scraping the bottom of the pot. Add the garlic and ginger, until you can smell the fragrance. Don’t forget to SMELL everything cooking, that’s half the fun!

  • Add the squash to the pot. If using whole fresh butternut squash, cut in half lengthwise. Place in Pyrex dish face down with ½” of water on the bottom (you can use later for broth).

  • Add to the pot the carrots and potatoes each into 2-inch bites.

  • Peel, quarter, and core the apples. Cut into 2-inch chunks. Add to the pot.

  • Add the chicken or veggie stock, making sure all the vegetables are covered. Bring just to a boil, then turn the burner down to medium.

  • Add the maple syrup, squeezed orange and reduce the heat to low.

  • Cover pot, and simmer 25 minutes, or until all vegetables are tender.

  • Transfer half (or however much your instincts tell you) of the soup to a blender, leaving some of the vegetable pieces in the pot. Make sure you have the lid fastened on tightly. You don’t want soup splattering everywhere! I like having a bit 3 of texture when I take a spoonful. It satisfies my desire to chew something. Blend until smooth.

  • Return the blended mixture to the pot and mix any remaining stock to attain desired taste and consistency.

  • Season with salt and pepper and serve warm or hot (it’s your preference).

  • Add a sprig of cilantro for a garnish on the top and a few roasted pumpkin seeds.

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