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–+ servings
creamy vegetable soup recipe

Butternut Squash and Carrot Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Western
Servings 4 servings

Equipment

  • 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

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.
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