Reviewed: Feb. 12, 2012

This soup was a very tasty departure from the kinds of flavors I normally gravitate toward. I used pre-cut, cubed butternut squash, available in the refrigerated part of the produce section. I tossed that with olive oil, salt and pepper, and several cloves of minced garlic, then roasted it in the oven for 35 minutes. While the butternut squash baked, I sauteed the onion and a couple cloves of garlic in olive oil, then added the chopped carrots to saute for another 4-5 minutes. I then combined ALL of the ingredients in a slow cooker, and cooked on a low heat for 5-6 hours, then pureed in my blender. (I should also mention that I used vegetable broth instead of plain water.) The depth of flavor was so fantastic that I didn't add the cream for fear of ruining what was already pretty perfect on its own.

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Reviewer:

Jonny's Girl

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Jan. 21, 2012

I've been looking for a good carrot soup recipe and this is it. The squash and the ginger give so much flavor to this soup. Consistency is good but could be adjusted. I didn't have heavy cream so added a bit of milk and served it with sour cream and it was amazing.

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anon

Reviewed: Jan. 19, 2012

Excellent flavor and thickness. I used coconut oil instead of olive oil, roasted pumpkin instead of butternut squash, and stock instead of water.

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crainny

Cooking Level: Expert

Home Town: Odessa, Odessa Oblast, Ukraine

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 23, 2011

I made this because we had a 25 lb. bag of carrots to use up! The soup came out fantastic. Everyone loved it. Great recipe!

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knowles99

Reviewed: Dec. 10, 2011

Way too much ginger taste and not much flavor.

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Posted

Reviewed: Dec. 4, 2011

I thought this was delicious! I did cut the ginger a bit. I put the full amount in while the soup cooked and then I pulled out about a third of it before pureeing. I still thought it had a strong ginger flavor. Luckily I LOVE ginger. My husband didn't love it but he's still learning to enjoy veggies. I plan to make this recipe again soon. :)

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Reviewer:

amime

Reviewed: Nov. 20, 2011

Great soup. I roast the carrots while I roast the squash, both in an inch or so of water, then use that water for the recipe, as it will hold more flavor and nutrients than water alone. I do use a combination of stock and water for more flavor.

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LaurainPortland

Home Town: Cape Elizabeth, Maine, USA

Reviewed: Nov. 14, 2011

What a great and easy soup! I left out the heavy cream and I replaced two cups of water with chicken broth (two cups water, two cups chicken broth). I also added a little more ginger then what the recipe called for.

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dunbarshawna

Cooking Level: Expert

Home Town: Great Falls, Montana, USA

Living In: Lynn Haven, Florida, USA

Reviewed: Nov. 11, 2011

I made this to take to a private wine tasting and it was a definite hit. I followed the recipe exactly except for adding a bit more ginger. Fabulous, and it looks like something you expect to get in a fancy restaurant. Try it if you want to impress your guests.

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