Root Vegetable soup

The easiest light meals become my go too when waiting in-between meals but don’t want to spoil my appetite for the feast ahead.

This was the first time that I had made a butternut squash soup and a soup that was pureed as I normally prefer broths to the smooth creamy, however decided to try it. Although the sun was out there was a chill to the air, so I added the ginger for a warming taste to the finely cubed the squash and carrots. Whilst I allowed the ginger to marinade in vinaigrette made from apple cider vinegar and honey which quickened the process of softening the root and releasing more flavour.

Prep Time: 10 minutes          Cooking time: 25 minutes                Serves: 2


1 tablespoon of chopped ginger

1 tablespoon of apple cider vinegar (optional)

1 teaspoon of sugar or honey (optional)

1 tablespoon coconut oil

1 medium onion chopped


4 medium carrots finely cubed

400g Butternut squash cubed

Thai Basil

Vegetable stock cube

600 ml water


  1. Dissolve the honey/sugar in the apple cider vinegar and in a small dish. Add the chopped ginger and set aside.
  2. Heat the oil in a pan with a sprinkle of salt, once the oil has heated, add the onions. Fry until translucent.
  3. Add the cubed carrots, butternut squash and Thai basil, cook for 5 minutes on medium heat.
  4. Stir in the ginger vinaigrette.
  5. Dissolve the vegetable stock cube in 400ml of the water before stirring to the vegetables. Lower the heat slightly and simmer for 15 minutes or until carrots are soft.
  6. Taste for seasoning, add more if necessary and simmer for another 5 minutes.
  7. Remove from the heat and add contents to a blender. Blend until smooth, then return to the pan with the remaining 200ml of water and cook for another 3 minutes.
  8. Serve hot

Serving Tip: Top with crispy fried onions (fry onion rings in salted vegetable margarine/butter until crispy) and serve with warm flat bread.


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