Butternut Squash Carrot Soup
Butternut Squash Carrot Soup is a delightful blend of sweet butternut squash and earthy carrots, creating a creamy and comforting dish that embodies the essence of fall. This vibrant soup is perfect for chilly evenings or cozy family gatherings, offering both nutrition and warmth in every spoonful. With simple ingredients and straightforward preparation, this recipe is an essential addition to your comfort food repertoire.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 4 medium carrots, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and dicing the butternut squash and carrots into even pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, drizzle olive oil. Add onions and sauté until translucent (about 5 minutes). Stir in minced garlic for an additional minute.
- Add diced butternut squash and carrots to the pot, stirring to coat in the oil.
- Pour in vegetable broth to cover the vegetables completely. Bring to a simmer and cook until tender (20-25 minutes).
- Use an immersion blender to blend the soup until silky smooth, or transfer to a blender in batches.
- Stir in coconut milk for creaminess and season with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg