Unik Fit: Butternut Squash Carrot Ginger Soup Recipe

whole foods market
Chef Ali Smith of the Whole Foods Market @ 97th street shared her delicious recipe for Butternut Squash-Carrot-Ginger Soup at the Graceline Court’s New Year’s Resolutions Pop-Up Event.  Take a look at Ali’s recipe below!

Butternut Squash-Carrot-Ginger Soup Recipe:
-1 medium butternut squash, peeled, seeds removed and cut into bite-sized chunks
-6 medium carrots, peeled, cut into bite-sized rounds
-4-5 tablespoons peeled, minced ginger
-1 cans coconut milk, light
-1 can coconut milk, regular
-4 Kaffir lime leaves, if available
-1/2 cup coarsely chopped Thai basil leaves
-Filtered water, at least 4 cups
-Organic olive oil, ¼ cup
-Agave nectar, 1 tablespoon
-Celtic salt, 2 tablespoons or to taste
-1 tsp granulated kelp or granulated kelp with cayenne (Main Seacoast Brand)

Butternut Squash Carrot Ginger SoupDirections:
In a stainless soup pot or a LeCreuset-type enamel soup pot (not non-stick); warm enough olive oil to lightly cover the bottom of the pot (2-3 tablespoons olive oil).  Add the cubed butternut squash and sauté on medium-low heat until squash starts to soften slightly, around 10 minutes.  If squash is sticking, add a little more olive oil Stir frequently!  Add minced ginger and sauté another 3 minutes, and then add the carrots and stir/sauté for another 4-5 minutes.  Then add enough water just to the top of the squash.  Bring to a boil, add the kelp, salt, kaffir lime leaves if you have them, cover and turn down to a low boil for 15-18 minutes (or longer) until the squash is totally soft.  Add cans of coconut milk, the agave, stir, remove top and let cool to room temperature.  (Can put the entire pot in the freezer to cool down if in a rush).

Remove kaffir lime leaves and begin to blend the mixture in a blender. Make sure to only fill blender 1/3 of the way full, then add a ladle at a time to the blender to make sure contents don’t explode out of the blender. Taste for salt and add more if needed.  Once entire batch is blended add chopped Thai basil leaves.  Can garnish with sesame salt! You can put it in portion size containers and freeze it if you like cubed.

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Nadia Murdock is a PR Guru and the CEO of Manchester Public Relations and a writer for the NY Fitness Examiner.

Images by Whole Foods Market

Author: Rose Wheeler

Hey, I'm Rose! I work with words on a daily basis as a content manager and writer. When I'm not working with my awesome clients, I enjoy cooking, yoga, styling, blogging and curling up with a good book.

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