Recipe Redo Blog

Traditional Recipes Redone…Healthier

Butternut Squash, Carrot, & Ginger Soup

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This recipe is compliments of  Maria Isabella, Author of In the Kitchen with Cleveland’s Favorite Chefs and was created by JIM PERKO, Executive Chef of the Cleveland Clinic Wellness Institute.

Ingredients: DSC_0014-580x333

  • 1 tablespoon extra-virgin olive oil
  • 1 cup firmly packed, thinly sliced onion
  • 1 cup peeled and diced carrot (2 to 3 medium carrots)
  • ½ teaspoon minced fresh ginger
  • 4½ cups peeled, seeded, and diced butternut squash (about 2 medium squash) (can substitute precut squash from the supermarket)
  • 5 cups water (see note)
  • 3 tablespoons Minor’s natural vegetable base (found in the freezer or refrigerated section of better grocery stores) (see note)
  • Pinch of cayenne pepper, optional
  • Fat-free plain yogurt for garnish, optional


  1. Heat the oil in a 4-quart saucepot over medium-low heat. Add the onion and sauté just until transparent. Add the carrots and sauté, stirring occasionally, for 10 minutes. Add the ginger and sauté for 2 more minutes.
  2. Add the butternut squash, water, vegetable base, and cayenne pepper, if using. Increase heat to medium-high and bring to a boil. Then turn down the heat to medium-low and simmer, partially covered, for 45 minutes.
  3. Remove from the heat and puree the soup until smooth, using an immersion or stick hand blender for best results. (You can also use a blender or food processor, but be sure to work in batches.)
  4. Divide the soup among 4 bowls. Serve warm, garnished with yogurt, if desired (see note).

Note: If desired, you can substitute 5 cups vegetable stock from a carton, preferably Kitchen Basics, for the water and Minor’s vegetable base.

Note: You can simply add a dollop of yogurt to each bowl. Or dilute some yogurt with a little water and spoon it either into a squirt bottle, a pastry bag with plain tip, or a plastic sandwich bag clipped in the corner. Make a design of your choice on top of the soup. (Jim drew a couple of circles and used a toothpick to drag multiple lines from the outer edges in toward the center.)

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

One thought on “Butternut Squash, Carrot, & Ginger Soup

  1. This looks great! A new ‘must-try’ on my list.

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