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Butternut Carrot Soup

Butternut Carrot Soup

A warm, creamy Butternut Carrot Soup blending the natural sweetness of squash and carrots with savory herbs. The perfect comfort meal for chilly days.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

  • Butternut squash: 4 cups, peeled and cubed. Adds sweetness and depth to the soup.
  • Carrots: 2 medium-sized, peeled and chopped. Contributes a mild sweetness and vibrant color.
  • Onion: 1 medium, diced. Provides a savory base for the soup.
  • Garlic: 2 cloves, minced. Adds aromatic depth and richness.
  • Vegetable broth: 4 cups. The liquid that carries all the flavors and makes the soup creamy.
  • Olive oil: 2 tablespoons. Used for sautéing the vegetables to bring out their natural sweetness.
  • Fresh thyme: 1 teaspoon. Enhances the earthy, savory notes of the soup.

Instructions

  1. Preheat Your Equipment: Heat a large soup pot over medium heat and add olive oil.
  2. Combine Ingredients: Add the diced onion and minced garlic to the pot, sautéing until softened and fragrant, about 5 minutes.
  3. Prepare Your Cooking Vessel: Add the cubed butternut squash and chopped carrots to the pot, and stir to combine with the onions and garlic.
  4. Assemble the Dish: Pour in the vegetable broth and add the fresh thyme. Bring the mixture to a boil.
  5. Cook to Perfection: Reduce the heat and simmer for 20-25 minutes, or until the squash and carrots are tender.
  6. Finishing Touches: Remove the pot from heat and use an immersion blender to blend the soup until smooth. If using a regular blender, carefully blend the soup in batches.
  7. Serve and Enjoy: Ladle the soup into bowls and serve with a swirl of cream and extra thyme, if desired.

Notes

  • For extra creaminess, add coconut milk or heavy cream towards the end of cooking.
  • For a spicier version, add cayenne pepper or a chopped chili when sautéing the onions and garlic.
  • Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 180
  • Sugar: 9g
  • Sodium: 600mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: butternut squash, carrot soup, vegan soup, fall soup, creamy soup