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One thing you’ll learn about me, is that I loooove cooking, and I love cooking with my son even more…. or maybe I’m trying to turn him into a chef so he can cook for me when I’m older 😉

This is our version of a butternut squash, carrot and ginger soup. Made from absolute scratch. In my household, even the broth is home made. None of that flavorless or over salty commercial stuff.

Butternut squash soup

Butternut squash and carrots soup


2 tablespoons (30 ml) of butter
4 carrots, diced
2 chopped garlic gloves
1 onion, minced
1 tablespoon (15 ml) minced ginger
4 cups (1 l) butternut squash, peeled and diced
5 cups (1.25 l) of chicken broth
Salt and pepper, to taste


  1. In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
  2. Add the garlic, and stir until fragrant, 1 minute or less.
  3. Add the carrots, squash, ginger and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
  4. Remove soup from heat and allow to cool to just warm.
  5. Puree the soup in a food processor or blender. Pour soup back into pan.
  6. Adjust consistency with a little broth, if necessary.

That’s it, all, you know have a very healthy and in-season soup.

Now, If I receive another comment about “Not Having Time”… let me remind you
this: I’m a single mom, I own my translation firm and 2 other businesses and work a MINIMUM of 60 hours a week (80 on average) just translating. Yet, I find time to cook all the meals AND to train 5 times a week. Seriously… #WhatIsYourExcuse?

I takes about 10 minutes to prepare and 30 minutes to cook do this all. You’ll also have enough leftovers for your lunch the next day.