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Butternut Squash and Carrot Soup Recipe

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3.9 from 11 reviews

A creamy and comforting Butternut Squash and Carrot Soup that combines roasted vegetables and warm spices, blended into a smooth and flavorful dish perfect for cozy meals.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 medium butternut squash
  • 5 large carrots
  • 4 cloves of garlic
  • 2 shallots

Liquids and Oils

  • 1 Tablespoon olive oil
  • 4 cups chicken broth or bone broth
  • 1/2 cup coconut cream (or heavy cream)

Spices and Seasonings

  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat and prepare squash: Preheat your oven to 400°F. Cover a cookie sheet with aluminum foil.
  2. Roast vegetables: Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then sprinkle with a pinch each of salt, black pepper, and thyme. Place the squash cut side down on the cookie sheet. After 20 minutes, add peeled garlic cloves, peeled shallots, and carrots to the pan, drizzle them with olive oil, then continue roasting all vegetables together until soft, about 25 more minutes.
  3. Peel squash: Remove the roasted butternut squash from the oven and let it cool slightly. Using a knife and fork, peel the skin from the squash while it’s still warm.
  4. Simmer soup: In a large soup pan, combine the peeled butternut squash, roasted garlic, shallots, carrots, chicken or bone broth, dried thyme, coconut or heavy cream, cumin, nutmeg, ground ginger, salt, and black pepper. Bring the mixture to a boil over medium heat and let it cook together for 10 minutes to meld flavors.
  5. Blend until smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a blender to puree until smooth and creamy.
  6. Adjust seasoning and serve: Taste the soup and add more ginger, cumin, thyme, salt, or pepper if desired. Serve warm and enjoy your comforting butternut squash and carrot soup.

Notes

  • Roasting the vegetables first enhances their natural sweetness and depth of flavor.
  • You can substitute coconut cream with heavy cream for a richer texture or keep it dairy-free with coconut cream.
  • Use bone broth for extra nutritional benefits and a richer taste, or chicken broth for convenience.
  • If you don’t have an immersion blender, a regular blender works perfectly fine but blend in batches carefully.
  • Adjust spices to your preference to make the soup more aromatic or spicy.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/butternut-squash-and-carrot-soup-recipe/