Gingered Squash and Vegetable Soup is one our favorite fall lunches. The creaminess of the veggies and bright spice of the ginger is so comforting, especially for my hungry little toddler.
Is anyone else just basking in the glory of the fall season? Crisp cool weather, apple cinnamon somehow always in the air and sweater weather slowly creeping in… AHHHH excited! And with the change in weather, I’m excited to share the new-and-improved Sweet Poppy Seed Site.
But aside from wanting to wear sweaters and cozy up by our soon to be finished fireplace, the seasons changing somehow makes me want to organize and clean. Really. Like I want to clean. Wait whaaaat?! Who am I?
Let me explain.
I do not like cleaning. Doesn’t mean I don’t do it. CONSTANTLY. But don’t like it. Put me in a hot kitchen all day for hours and hours, and I’m a happy camper. Make me clean my house for 1-2 hours and blargh. Lame.
And of course with little baby Tasmanian devil and my own NEED for a clean and organized home, I spend a good amount of time on this tedious chore. So to say that I actually wanted to clean and organize is crazy.
However like most random urges I sometimes feel, I am riding this train until it stops. So recently I started tackling our spare empty bedroom. Finally! It is a room packed with the rest of the boxes we never unpacked. Mostly with winter clothes, and other things we never use. It is going slowly but its going.
The other thing that I finally got around to doing is re-organizing this blog for my lovely readers! (you!) When I started this blog, I had very few recipes and posts in general, so the site was easy and user friendly. As I have added more and more recipes, it became a hot mess. Trust me it was. So with my newly found passion for cle-cle-cleaning, I have cleaned up my act.
I’d love your thoughts and input. If you have 60 seconds to spare, scrolls through the site and check out the different tabs at the top. Let me know your thoughts. Easy to read? Easy to follow? I hope so but am 100% open to suggestions and changes. Thanks lovelies.
Ok food talk. It is soup time with one of my favorite fall ingredients in the whole wide world. Butternut Squash 🙌 oh how I love this orange oddly shaped veggie! Sweet or savory, it is divine. Today squash is the star in a creamy smooth vitamin packed soup for my little munchkin . Mixed with carrots, spinach and ginger, this Gingered Squash and Vegetable Soup is a toddler lunch WINNER!
Tips: make a big batch and then freeze soup in freezer safe jars or freezer bags. Then thaw out when needed. My kid loves to eat this soup with a side of cheese and olive oil bread sticks, but it would also be great with cheesy toast or a simple grilled cheese. With this said, this soup is totally fine for adults. Personally I like a cup of it paired with an apple or avocado grilled cheese. YUM!
Enjoy the weather and leaves changing. And the better looking Sweet Poppy Seed and this belly warming soup.
Gingered Butternut Squash
Makes about 5 cups of soup. Lots of portions for a little one or about 3-4 portions for adults.
- 1/2 an onion, diced
- 1 two-inch piece ginger, peeled and minced
- 3 cups butternut squash, peeled, seeded and cubed
- 4 carrots, peeled and diced
- 2 cups vegetable broth (I like low sodium)
- 1 cup water
- 1 tablespoon maple syrup
- 4-6 ounces spinach (I only 4 oz. or half a spinach bag)
- Olive oil
- Salt and pepper
In a large pot or Dutch oven over medium heat, add olive oil. Add onions and ginger, cook for about 2 minutes. Next add diced carrots and butternut squash. Stir frequently and cook for about 8 minutes. Season with salt and pepper to taste
Pour in stock, water and maple syrup. Cover soup and turn to high. Bring to boil and then simmer until carrots are tender. Mine took about 25 minutes but it really depends how big your carrot cubes are. Don’t forget: the smaller you chop your veggies, the faster it will all cook! Add spinach at the very end for about 3 minutes or until wilted.
Take soup off the heat and let it cool for a few minutes. Then blend it up! Careful blending hot soup. I like to do it in 2 batches and let a little steam out by lifting the blender lid center cap by a tiny tiny bit.
Enjoy with a small drizzle of heavy cream, shredded parmesan cheese or a dollop of plain Greek yogurt. Or serve it up Poppy Style: with breadsticks and cheese slices.