Carrot and Butternut Squash Soup Recipe
Carrot and butternut squash soup: because sometimes you need a combo of two sweet veggies to make life interesting. It’s like the ultimate culinary tag team, mixing the rich sweetness of squash with the earthy flavor of carrots. Together, they create a velvety smooth soup that’s perfect for chilly days when you’re too lazy to cook but still want to impress. It’s healthy, comforting, and won’t have you feeling guilty afterward. Plus, it’s so easy, you’ll wonder why you haven’t been making this all along.
Carrot and Butternut Squash Soup Recipe
A cozy, creamy blend of carrots and butternut squash that combines earthy sweetness with velvety texture in one bowl.
Ingredients
- 1 medium butternut squash peeled and cubed
- 4 medium carrots peeled and chopped
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 minutes until soft.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped carrots and butternut squash, then pour in the vegetable broth.
- Bring the mixture to a boil, then reduce to a simmer. Let cook for 20-25 minutes, or until veggies are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the coconut milk and adjust seasoning with salt and pepper. Serve hot.
Notes
Nutritional Information (Per Serving)
Calories: 175Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 24g
Fiber: 6g
Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 130%
- Vitamin C: 15%
- Calcium: 5%
- Iron: 6%
- Potassium: 8%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of smoked paprika for a subtle smoky flavor.
- Top with roasted pumpkin seeds or croutons for extra crunch.
- For a creamier texture, add a bit more coconut milk or some cashew cream.
