Thursday, 3 July 2014

Ginger Carrot and Squash Soup - Dinner on "G" Day

So it's dinner time on "G" day and I'm using GINGER

I made Ginger Carrot and Squash soup. This soup packs a "kick" with the goodness of ginger and warmth from the pureed squash and carrots. It is so comforting on any day of the year. You can taper how much ginger you want in your soup - as it really adds A LOT of spicy flavour! -  "The-oh-so-good-for-you" kind of spice!

Servings: 4


1/2 large butternut squash 
1 Tbsp olive oil
1 onion, diced
1 lb carrots, peeled and diced
3 cloves garlic, crushed 
1 (2 inch) piece fresh ginger, grated (10 grams - or less if you dislike the strong taste of ginger)
4 cups water (or chicken broth, for added flavour)
S & P to taste
1 small pinch cinnamon
1/4 cup milk (optional, for a little creamier soup, is all)


1. Preheat oven to 350 degrees F. Scoop seeds out of the butternut squash half and place cut side down onto an aluminum foiled baking sheet. Bake for 30 - 40 minutes in about 1 inch of water, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion, garlic and ginger, and cook, stirring until onion is translucent. Pour in the stock water, add the squash and carrots and bring it to a boil. Cook for at least 20 minutes, until the carrots are tender. Add the milk lastly and warm in soup on medium heat for about 5 minutes.

3. Puree the mixture in the blender, or use an immersion blender. Add boiling water if you don't like it so thick. But it is meant to be a creamy soup, not runny. Season with S & P and cinnamon.

4. Ladle in soup bowls and enjoy! 


Ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress (nausea) and it is revealed that ginger possesses numerous therapeutic properties including antioxidant effects and direct anti-inflammatory effects.

Osteoarthritis and rheumatoid arthritis sufferers have experienced reductions in their pain levels and improvements in their mobility when they consume ginger regularly. 

Ginger extracts have been shown to have both antioxidant, anti-inflammatory and anti-tumor effects on cells. Exposure to the extract caused cell death in all participants of one particular ovarian cancer study.

Ginger Root, fresh
(1 Tbsp)

Protein  0.11 g
Water  4.73 g
Choline  1.73 g
Folate  0.66 g
Vitamin C  0.30 mg
Calcium  0.96 mg
Magnesium  2.58 mg
Phosphorus  2.04 g
Potassium  24.9 mg

Are you using Ginger in your cooking?

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