Butternut Squash Carrot Soup is a heartwarming, velvety blend of sweet butternut squash and earthy carrots, simmered to perfection with aromatic herbs and spices. This dish is not only a visual delight with its vibrant orange hue, but it also warms the soul with its comforting flavors. Perfect for chilly evenings or as a vibrant starter, this soup embodies the essence of fall with its seasonal ingredients and rich, creamy texture.
Why You Will Love This Recipe
This Butternut Squash Carrot Soup is a fan favorite for numerous reasons. First and foremost, the flavor combination is divine; the natural sweetness of the butternut squash pairs beautifully with the subtle earthiness of the carrots, creating a deliciously balanced soup. Additionally, this recipe is incredibly easy to make, requiring minimal prep work and kitchen skills, making it perfect for beginners and busy cooks alike. It’s also an excellent choice for those following a plant-based or gluten-free diet, as it’s naturally vegan and packed with nutrients.
Tips and Tricks
- Roast for Extra Flavor: For a deeper, richer flavor, consider roasting the butternut squash and carrots before adding them to the soup. This caramelizes the sugars and enhances the overall taste.
- Use an Immersion Blender: To save on cleanup time, use an immersion blender directly in the pot instead of transferring the soup to a blender. This will create a smooth consistency without the hassle.
- Add Spice: If you enjoy a little heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to give the soup a warm kick.
Make Ahead Tips
You can prepare the butternut squash and carrots a day in advance. Simply peel, chop, and store them in an airtight container in the refrigerator. The soup itself can be made ahead of time and stored in the fridge for up to three days or frozen for up to three months. Just be sure to allow it to cool completely before transferring it to freezer-safe containers.
Recipe Variations
- Add Cream: For a richer, creamier texture, stir in a splash of coconut milk or heavy cream just before serving.
- Herb Variations: Experiment with different herbs like thyme, sage, or rosemary to change the flavor profile.
- Spice it Up: Incorporate spices like ginger or curry powder for a unique twist on the traditional flavor.
How to Serve
Serve the soup warm in a bowl, drizzled with a swirl of coconut milk or cream for presentation. Top with freshly chopped herbs, such as cilantro or parsley, and consider adding a sprinkle of roasted pumpkin seeds for crunch. Pair it with a slice of crusty bread or a fresh green salad for a complete meal.
Pairing Suggestions
This Butternut Squash Carrot Soup pairs beautifully with a crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir. For non-alcoholic options, consider a refreshing herbal tea or a zesty lemonade. Complement the meal with a side of garlic bread or a simple arugula salad drizzled with lemon vinaigrette.
How to Store
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. To freeze, transfer cooled soup into freezer-safe containers, leaving some space for expansion. It can last in the freezer for up to three months. To reheat, simply thaw overnight in the refrigerator and warm it on the stovetop or in the microwave, stirring occasionally.
Equipment Needed
- Large Pot: For simmering the soup.
- Blender or Immersion Blender: To puree the soup until smooth.
- Cutting Board and Knife: For chopping the vegetables.
- Measuring Cups and Spoons: For precise ingredient measurements.
Dietary Adaptations
To make this recipe vegan, ensure that any added cream is plant-based, like coconut cream. For a nut-free version, avoid any toppings that include nuts. If you need it gluten-free, this recipe is naturally gluten-free; just double-check any store-bought broth for gluten content.
Seasonal Adaptations
In the fall, use freshly harvested butternut squash and carrots; in the winter, you can use frozen vegetables if fresh ones aren’t available. In spring and summer, consider incorporating fresh herbs or even adding in seasonal produce like zucchini or sweet peas for a twist on the classic recipe.
Recipe FAQs
- Can I substitute butternut squash? Yes, you can use other winter squashes like acorn or pumpkin, but the flavor will change slightly.
- How long does it take to cook? The total cooking time is about 30-40 minutes, including prep and simmering.
- Can I make this soup in a slow cooker? Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, then blend as directed.
How To Make Butternut Squash Carrot Soup
Butternut Squash Carrot Soup
Butternut Squash Carrot Soup is a heartwarming, velvety blend of sweet butternut squash and earthy carrots, simmered to perfection with aromatic herbs and spices.
Ingredients
- 1 medium butternut squash, peeled and chopped
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp ground cumin
- Salt and pepper, to taste
- Olive oil, for sautéing
- Optional garnishes: coconut milk, roasted pumpkin seeds, fresh herbs
Instructions
- Prepare the vegetables by peeling and chopping the butternut squash and carrots into evenly sized pieces for uniform cooking. Dice the onion and mince the garlic.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Stir in the chopped butternut squash and carrots, and cook for another 5 minutes, allowing them to soften slightly.
- Add the vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. If using a traditional blender, carefully transfer the soup in batches and blend until smooth.
- If the soup is too thick, add more vegetable broth or water to reach your desired consistency. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with a swirl of coconut milk, roasted pumpkin seeds, and fresh herbs. Enjoy warm!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 251Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 798mgCarbohydrates 18gFiber 4gSugar 5gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Butternut Squash Carrot Soup is not just a dish; it’s a celebration of flavors that warms the heart and soul. Its simplicity and versatility make it a perfect choice for any occasion, whether it’s a comforting weeknight dinner or a flavorful starter for a gathering. With a few tips and variations, your soup journey can be endless. Enjoy making this delightful recipe, and watch it become a beloved staple in your kitchen!
