Warm up your kitchen and tantalize your taste buds with the delightful flavors of our Carrot and Butternut Squash Soup! This creamy, comforting soup is not only a feast for your senses but also a nutritious powerhouse, perfect for chilly evenings or a cozy family dinner. In just 45 minutes, you can whip up a batch that serves six, making it the ideal dish for gatherings or meal prep. Ready to discover the secret to a velvety soup that will have everyone asking for seconds? Let’s dive into this simple yet scrumptious recipe that’s sure to become a staple in your home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 tsp ground ginger
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your vegetables by peeling and cubing the butternut squash into roughly 1-inch pieces. Chop the carrots and onion into similar-sized chunks to ensure even cooking.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add cubed butternut squash and chopped carrots to the pot. Stir to combine with the onions and coat with the olive oil.
- Sprinkle ground ginger over the vegetables and season with salt and pepper. Stir to distribute the spices evenly.
- Pour vegetable broth into the pot, ensuring that the vegetables are mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little additional vegetable broth.
- Serve hot, optionally garnished with a swirl of cream, chopped fresh herbs, or toasted pumpkin seeds for added texture.
Tips
- Prep Ahead: To save time, peel and chop your vegetables in advance. Store them in the refrigerator until you’re ready to cook, making meal prep a breeze!
- Sauté for Flavor: Don’t rush the sautéing process. Allow the onions to become golden and translucent, as this enhances the overall flavor of the soup.
- Adjust the Spice: Feel free to customize the seasoning! Add a pinch of nutmeg or a dash of cayenne pepper for an extra kick.
- Blending Options: If you don’t have an immersion blender, let the soup cool slightly before transferring it to a standard blender. Blend in small batches to avoid spills.
- Creamy Texture: For an even creamier soup, stir in a splash of coconut milk or heavy cream after blending.
- Garnish for Appeal: Elevate your presentation with garnishes like a swirl of cream, fresh herbs, or crunchy toasted pumpkin seeds to add texture and visual appeal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
