Description
A warm, comforting soup made with sweet butternut squash and carrots, blended until silky smooth with simple aromatics and cozy spices.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 large carrots, peeled and sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Optional cream or coconut milk, for serving
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add onion and cook until soft and translucent, about 5 minutes.
- 3. Stir in garlic and cook for 30 seconds until fragrant.
- 4. Add butternut squash, carrots, cumin, nutmeg, salt, and pepper.
- 5. Pour in vegetable broth and bring to a boil.
- 6. Reduce heat and simmer for 20 to 25 minutes until vegetables are very tender.
- 7. Blend soup with an immersion blender or in batches until smooth.
- 8. Taste and adjust seasoning as needed.
- 9. Serve warm with a drizzle of cream or coconut milk if desired.
Notes
- For extra richness, roast the squash and carrots before adding to the soup.
- This soup freezes well for up to 3 months.
- Garnish with toasted pumpkin seeds or fresh herbs for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash carrot soup, squash soup, vegetable soup