Butternut Squash and Carrot Soup

Imagine the warmth of a steaming bowl of butternut squash and carrot soup, its vibrant orange hue inviting you to plunge into.

This comforting dish is delightfully simple to prepare, offering a cozy embrace perfect for chilly days.

As the butternut squash and carrots simmer together, their flavors meld into something truly special, enriched by a touch of nutmeg.

Ready to experience this heartwarming transformation? Let’s bring this dish to life.

Kitchen Tools Required

• 1 large pot
• 1 blender
• 1 chopping board
• 1 knife
• 1 ladle
• 1 wooden spoon

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 3 large carrots, peeled and sliced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Butternut Squash and Carrot Soup, here is a timeline you can follow:

1. Reading and Preparation (5 minutes)
   • Read through the entire recipe thoroughly to understand each step and gather all the necessary ingredients and equipment.
2. Prep Work (15 minutes)
   • Minute 0-5: Peel and cube the butternut squash.
   • Minute 5-10: Peel and slice the carrots.
   • Minute 10-13: Chop the onion.
   • Minute 13-15: Mince the garlic.
3. Cooking (45 minutes total)
   • Minute 0-3: Heat olive oil in a large pot over medium heat.
   • Minute 3-8: Add chopped onion and minced garlic, sauté until softened.
   • Minute 8-13: Stir in cubed butternut squash and sliced carrots, cook for 5 minutes.
   • Minute 13-15: Pour in vegetable broth and bring to a boil.
   • Minute 15-45: Reduce heat and simmer for 30 minutes until vegetables are tender.
4. Resting and Final Touches (10 minutes)
   • Minute 45-48: Remove pot from heat and let it cool slightly.
   • Minute 48-53: Using a blender, purée the soup until smooth.
   • Minute 53-55: Return the puréed soup to the pot and reheat gently.
   • Minute 55-60: Stir in salt, black pepper, ground nutmeg, and heavy cream.
5. Serving (5 minutes)
   • Minute 60-65: Ladle soup into bowls and garnish with fresh parsley before serving.

This timeline assumes you’re working efficiently and without interruption. Adjust as necessary based on your pace and kitchen setup.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until softened.

Stir in cubed butternut squash and sliced carrots, cook for 5 minutes.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer for 30 minutes until vegetables are tender.

Remove pot from heat and let it cool slightly.

Using a blender, purée the soup until smooth.

Return the pureed soup to the pot and reheat gently.

Stir in salt, black pepper, ground nutmeg, and heavy cream.

Ladle soup into bowls and garnish with fresh parsley before serving.

Serving Tips

• Crusty Bread: Serve alongside a slice of crusty bread for dipping to complement the creamy texture of the soup.
• Grilled Cheese Sandwich: Pair with a classic grilled cheese sandwich for a comforting and filling meal.
• Mixed Green Salad: Accompany with a light mixed green salad to add a fresh and crunchy contrast.
• Toasted Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top of the soup for added texture and a nutty flavor.
• Herbed Croutons: Garnish with herbed croutons for a delightful crunch and aromatic boost.

Storage

To store Butternut Squash and Carrot Soup, refrigerate in an airtight container for up to 4 days.

For longer storage, freeze in portion-sized containers for up to 3 months.

Freezing

To freeze Butternut Squash and Carrot Soup, let it cool completely.

Pour into airtight containers, leaving space for expansion.

Label with the date.

It keeps well for up to three months.

Reheating

To reheat Butternut Squash and Carrot Soup, gently warm it on the stove over medium heat.

Stir occasionally. Avoid boiling to preserve the creamy texture.

Alternatively, use a microwave. Stir halfway through the reheating process.

Final Thoughts

Butternut Squash and Carrot Soup is a comforting and nutritious dish that’s perfect for any occasion.

Its rich, velvety texture and delightful blend of flavors make it a favorite among soup lovers.

By following the simple steps outlined above, you can enjoy a homemade bowl of this delicious soup in no time.

Remember, you can always personalize the recipe to suit your taste preferences.

Whether you choose to roast the vegetables for added depth or opt for a vegan version with coconut milk, this soup is sure to warm your heart and satisfy your taste buds.

Happy cooking!

Frequently Asked Questions

Can I Use Chicken Broth Instead of Vegetable Broth?

You can definitely use chicken broth instead. It’ll add a richer, savory depth to the flavor profile. Make sure you adjust the salt level, as chicken broth might be saltier than vegetable broth, enhancing the soup’s overall taste.

What Can I Substitute for Heavy Cream to Make It Dairy-Free?

Substitute heavy cream with coconut milk for a creamy, dairy-free alternative. It adds a subtle sweetness and silky texture to your dish. Blend it well to guarantee a smooth consistency, enhancing the soup’s rich, comforting flavor.

How Should I Adjust the Recipe for a Larger Group?

Double the ingredients to serve eight people. Sauté onions and garlic until aromatic, then blend roasted vegetables for depth. Adjust seasoning to taste. Use a larger pot to accommodate increased volume and guarantee even cooking.

Is It Possible to Make This Soup Spicy?

To spice it up, add diced jalapeños when sautéing onions and garlic. Incorporate a pinch of cayenne pepper or red pepper flakes with the spices. These additions will infuse the soup with a delightful, warming heat.

Can I Freeze the Soup With the Cream Added?

You can freeze the soup even with the cream added. Just let it cool completely, pour it into airtight containers, and leave some space for expansion. When reheating, stir well to restore the creamy texture.

Butternut Squash and Carrot Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine Western

Servings 4 servings

Equipment

• 1 Large pot
• 1 Blender
• 1 chopping board
• 1 Knife
• 1 Ladle
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 medium butternut squash peeled and cubed
• 3 large carrots peeled and sliced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and minced garlic, sauté until softened.
• Stir in cubed butternut squash and sliced carrots, cook for 5 minutes.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 30 minutes until vegetables are tender.
• Remove pot from heat and let it cool slightly.
• Using a blender, purée the soup until smooth.
• Return the pureed soup to the pot and reheat gently.
• Stir in salt, black pepper, ground nutmeg, and heavy cream.
• Ladle soup into bowls and garnish with fresh parsley before serving.

Notes

To enhance the flavor, consider roasting the butternut squash and carrots beforehand, which adds a caramelized sweetness to the soup. You can also adjust the thickness of the soup by adding more broth or cream as desired. For a vegan option, simply substitute the heavy cream with coconut milk.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.