The Pioneer Woman Tasty Kitchen
Avatar of Natalie | Perry's Plate

Gingered Butternut Squash Soup with Beet Slaw

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

 
Friends, this may be the most beautiful soup I’ve ever made. Or photographed. Or eaten. The lovely TK member Julia at The Roasted Root definitely has an eye for color and a wonderful sense for taste. This soup was one of those recipes that grabbed me and wouldn’t let go. 

Luckily, it’s fall. I’d have had a hard time finding a butternut squash in April.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Speaking of butternut squash, if you’ve got one, (carefully) chop it in half. You’ll need a very sharp knife for this. Butternuts don’t give in easily.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Scrape out all of the seeds and slimy stuff.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Drizzle some oil on the insides, and sprinkle it with salt.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Place them face-down in a baking dish and place them in the oven for 40-60 minutes, depending on the size of your squash.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Meanwhile, peel the beets and carrots, cut them into chunks and put them in your food processor.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Buzz them up until the pieces are small and slightly smaller than peas. Transfer to large mixing bowl.

Don’t wash the food processor. (I like how Julia thinks.)

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Zest a whole orange.

If you don’t have a Microplane zester, stop what you’re doing and go get one. (Make sure someone is home to watch your roasting squash.) I love mine, and use it all the time!

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Add the zest to the beet-carrot mixture.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Cut the apples into large chunks.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Add them to the dirty food processor. (Don’t worry, it’ll all work out in the end.) Also, juice the orange you just zested, right over the apples.

Good grief, I need a manicure. Maybe if I hold out long enough I’ll have pink French tips.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Buzz up the apples an orange juice, and dump it into the bowl with the beets and carrots.

Nope, not time to wash the food processor. Hang tight.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Peel and slice the ginger, and throw the ginger pieces into the food processor with the walnuts.

Process them until you have a chunky, finely chopped mixture.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

And … you guessed it. Transfer the mixture into the other bowl, along with some unsweetened coconut.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Over that, add some extra-virgin olive oil, a few pinches of salt, and some toasted sesame seeds.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Mix it all together and you have this incredibly flavorful and vibrant garnish for the soup! I love all of the flavors in this salad.

I think my favorite color is beet, too.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Check on that squash now. You’ll know it’s done when you can easily stick a butter knife into it and the skin starts to turn golden brown.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Scrape out all of that soft, butternutty goodness …

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

And toss it into your blender. Add some of the chicken stock to help it blend.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Give it a whirl until it’s silky smooth.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Pour it into your favorite soup pot along with a can of coconut milk.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Grate some ginger into the pot. If you still don’t have a Microplane, it’s not too late to get one!

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Add the cinnamon and salt. (I think next time I’d halve the cinnamon and double the ginger, but that’s just my taste.)

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Add more chicken stock until the soup reaches your desired consistency.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Stir it well and heat it to a low boil.

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Ladle this gorgeous soup into some bowls, top with a couple spoonfuls of the salad and a drizzle of coconut milk. (Don’t be like me and photo bomb yourself. Unless you really want to.)

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

I LOVED this soup. It has such a unique flavor, combined with the salad. Please don’t make this without the salad! I think it really takes the soup to a whole new level. (The recipe for the Beet Slaw can be found in Julia’s site. She credits her friend Jason for finding it on a paleo website.)

 
 
 
Tasty Kitchen Blog: Gingered Butternut Squash Soup. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Julia of The Roasted Root.

Thanks again, Julia (and Jason), for a great cleansing-between-rich-meals recipe for the holidays!

Be sure to check out Julia’s Tasty Kitchen Recipe Box as well as her blog, The Roasted Root, for more tasty, nourishing recipes!

 
 

Printable Recipe

Gingered Butternut Squash Soup

See the full recipe post on Julia {The Roasted Root}’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Simple roasted butternut squash soup with coconut milk, chicken stock ginger, and cinnamon. Easy, nutritious and dairy-free!

Ingredients

  • 1 whole Butternut Squash, Medium-sized
  • Olive Oil, To Drizzle On Seeds
  • ½ teaspoons Salt, Or To Taste
  • 3 teaspoons Fresh Ginger, Grated
  • ½ teaspoons Ground Cinnamon
  • 2 cups Chicken Or Vegetable Broth
  • 1-½ cup Coconut Milk (full-fat Recommended) Or Almond Milk

Preparation Instructions

Preheat the oven to 375ºF. Cut butternut squash in half lengthwise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.

Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth.

Pour the soup into a pot and heat to a low boil.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

10 Comments

Comments are closed for this recipe.

Michele on 12.17.2012

This looks divine!! I wanted to make this this week but pulled up the recipe and didn’t find the breakdown for the slaw. Am I missing something or is it just not posted? Thanks.

    Avatar of Natalie | Perry's Plate

    Natalie | Perry's Plate on 12.19.2012

    Michele, the slaw recipe is in Julia’s post over at The Roasted Root. There’s a link to it in the step-by-step!

Avatar of Natalie | Perry's Plate

Natalie | Perry's Plate on 12.12.2012

No, Jayne! Don’t be afraid. To be honest, I’m not a big fan of beets. I like them in this slaw and in borscht, but that’s about it. They have an “earthy” taste that everyone talks about, but I think it’s just a euphamism for “tastes like dirt”. Wow, I’m really selling it, aren’t I? Just try them. The color is fantastic and they mix well with oranges and apples!

Avatar of Natalie | Perry's Plate

Natalie | Perry's Plate on 12.12.2012

See answer above :)

Avatar of Natalie | Perry's Plate

Natalie | Perry's Plate on 12.12.2012

Which spoons? The ones I used in the post (with the flowers) were given to us as a wedding gift (Target). The one in the recipe section at the bottom of the post is Julia’s photo. You could definitely send her a message!