Spiced Butternut Squash and Carrot Velvet Soup
Experience the warmth of autumn with this rich and creamy spiced butternut squash and carrot velvet soup. This delightful purée combines the natural sweetness of butternut squash and carrots with aromatics like onion and garlic, and a hint of fresh ginger for a touch of spice. Enhanced with the exotic flavors of Chinese five spice, this soup is a perfect balance of sweet and savory. Ideal for chilly days, it's not only a comforting bowl of goodness but also a nutritious option for the whole family, making it a standout dish for any occasion.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butternut squash
1 large (peeled & cut into chunks)
carrots
6 large (peeled & cut into chunks)
onion
1 (diced)
fresh ginger
1/4 inch piece (peeled & grated)
garlic cloves
3 (peeled & sliced)
Chinese five spice powder
1 teaspoon (or to taste)
chicken stock or water
5-7 cups (to cover the vegetables)
salt
to taste
black pepper
to taste
cooking spray
as needed
Instructions
1
Spray a large stockpot with cooking spray and heat over medium heat.
2
Add the diced onion and sweat until it becomes translucent, about 5 minutes.
3
Introduce the carrot chunks to the pot and cook for an additional 4-5 minutes until slightly softened.
4
Stir in the sliced garlic and grated ginger, allowing them to become fragrant, about 1-2 minutes.
5
Add the butternut squash and mix well to combine with the other ingredients.
6
Pour in enough chicken stock or water to cover the vegetables, then season the mixture with salt and pepper to taste.
7
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash and carrots are tender.
8
Once the vegetables are cooked, remove the pot from the heat and let it cool slightly.
9
In batches, carefully blend the soup until it achieves a smooth, velvety texture.
10
Return the puréed soup to the stockpot, then stir in the Chinese five spice powder.
11
Taste and adjust the seasoning as necessary, adding more salt, pepper, or spices to suit your preference.
12
Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main vegetables in the Spiced Butternut Squash and Carrot Velvet Soup?
The primary vegetables used are one large butternut squash and six large carrots.
How many carrots do I need for this recipe?
You will need six large carrots, peeled and cut into chunks.
What size butternut squash is required?
The recipe calls for one large butternut squash.
How should the butternut squash be prepared?
The squash should be peeled and cut into chunks before being added to the pot.
What aromatics are used in this soup?
The soup uses one diced onion, three peeled and sliced garlic cloves, and a 1/4 inch piece of fresh ginger.
How much ginger is used in this recipe?
The recipe requires a 1/4 inch piece of fresh ginger, which should be peeled and grated.
What gives this soup its unique exotic flavor?
The unique flavor comes from the addition of one teaspoon of Chinese five spice powder.
Can I use water instead of chicken stock?
Yes, you can use either 5-7 cups of chicken stock or water to cover the vegetables.
How do I start the cooking process?
Start by spraying a large stockpot with cooking spray and heating it over medium heat.
How long should I sweat the onions?
The diced onions should be sweated for about 5 minutes until they become translucent.
When do I add the carrots?
Add the carrot chunks after the onions are translucent and cook for an additional 4-5 minutes.
How long should the garlic and ginger be cooked?
Stir in the garlic and ginger and allow them to become fragrant for about 1-2 minutes.
What is the simmering time for the soup?
The soup should simmer for 20-25 minutes, or until the squash and carrots are tender.
How do I achieve a velvety texture?
Carefully blend the cooked soup in batches until it reaches a smooth, velvety consistency.
When is the Chinese five spice powder added?
The Chinese five spice powder is stirred in after the soup has been pureed.
What seasoning is added to the soup?
Salt and black pepper are added to taste during the boiling process and adjusted at the end.
What are the suggested garnishes for this soup?
You can garnish the soup with a drizzle of olive oil or a sprinkle of fresh herbs.
Is this soup healthy?
Yes, it is described as a nutritious option for the whole family, featuring fresh vegetables and aromatics.
What type of pot is best for this recipe?
A large stockpot is recommended for making this soup.
Should the vegetables be boiled or simmered?
The soup should be brought to a boil first, then the heat should be reduced to let it simmer.
Is this recipe suitable for autumn?
Yes, it is specifically described as capturing the warmth of autumn with fall flavors.
Can I use more than one teaspoon of Chinese five spice?
Yes, the recipe suggests one teaspoon or to taste, so you can adjust based on your preference.
How much liquid is needed to cover the vegetables?
Approximately 5 to 7 cups of chicken stock or water are needed.
Do I need to let the soup cool before blending?
Yes, you should remove the pot from the heat and let it cool slightly before blending in batches.
Is the onion diced or sliced?
The onion should be diced for this recipe.
What heat setting is used to sweat the onions?
The onions should be sweated over medium heat.
Does the recipe use oil or butter for sautéing?
Neither; it uses cooking spray as needed to prevent sticking.
What is the flavor profile of this soup?
It is a perfect balance of sweet and savory with natural sweetness from squash and carrots and a hint of spice from ginger.
How is the garlic prepared?
The garlic cloves should be peeled and sliced.
Is this soup served hot or cold?
This soup should be served hot.