Carrot and Butternut Squash Soup
A creamy, one-pot carrot and butternut squash soup made with sauteed vegetables, warm thyme and nutmeg, and a silky smooth finish.
Servings: 6 servings
Calories: 197kcal
Equipment
- large pot or dutch oven
- Cutting board and chef's knife
- Immersion blender or blender
- measuring cups and spoons
Ingredients
- 1 medium butternut squash about 2 1/2 to 3 pounds, peeled, seeded, and cubed
- 3 large carrots peeled and sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ½ cup milk or heavy cream optional, for extra creaminess
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the butternut squash and carrots. Cook for 5 minutes, stirring occasionally, until the edges start to caramelize.
- Pour in the chicken broth and water. Add the salt, pepper, thyme, and nutmeg, then stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 25 to 30 minutes, until the squash and carrots are very tender.
- Puree the soup with an immersion blender until smooth. You can also blend it in batches in a regular blender.
- Stir in the milk or cream, if using. Taste and adjust the seasoning before serving.
Nutrition
Serving: 1Serving | Calories: 197kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 1003mg | Potassium: 621mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18682IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 1mg