Carrot and Butternut Squash Soup

Carrot and Butternut Squash Soup is a creamy and delicious soup that’s perfect for the colder months. It’s made with fresh vegetables and has a little kick from chili pepper, making it warm and comforting. This soup can be served at any special occasion or enjoyed as a cozy meal at home.

Carrot and butternut squash soup

Why You’ll Love Carrot and Butternut Squash soup

You’ll love this soup because it’s smooth, flavorful, and healthy. The carrots and butternut squash give it a natural sweetness, while the chili pepper adds just the right amount of spice. It’s easy to make, and you can customize it by adding toppings like crushed peanuts or a swirl of cream.

Ingredient Information and Substitutes

  • Butter: Adds richness and helps soften the vegetables. You can use olive oil if you prefer.
  • Onion: Provides sweetness and flavor. If you don’t have an onion, you can use shallots or leeks.
  • Garlic: Adds a deep flavor to the soup. Garlic powder can be used if fresh garlic is unavailable.
  • Red chili pepper: Gives the soup a little heat. You can leave it out if you don’t like spicy food.
  • Scallions: Adds a fresh, mild onion flavor. You can substitute with green onions or chives.
  • Potatoes: Makes the soup creamy and thick. Sweet potatoes would also work well.
  • Carrots: Adds sweetness and color to the soup. If you don’t have fresh carrots, you could use frozen ones.
  • Butternut squash: The main star of the soup, providing a rich texture and flavor. You can use pumpkin or any other squash as a substitute.
  • Stock: Adds flavor and helps cook the vegetables. Vegetable or chicken stock works best, or you can use the water from boiling potatoes for extra starch.

Cooking Tips and Advice for Carrot and Butternut Squash Soup

  • Chop evenly: Try to chop your vegetables into even sizes so they cook at the same time.
  • Simmer slowly: Let the soup simmer for 25-30 minutes so the flavors have time to come together.
  • Blending carefully: If using a blender, blend in small batches and be careful of the hot liquid to avoid burns. You can also use an immersion blender directly in the pot.
  • Customize your garnish: Try crushed peanuts for crunch or a drizzle of heavy cream for extra creaminess.

How to Serve This Dish

Serve this soup warm in bowls and garnish with crushed peanuts for a nice crunchy texture. You can also swirl in some heavy cream for added richness. This soup pairs well with a slice of fresh bread or a salad for a complete meal.

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Carrot and Butternut Squash Soup

This creamy and delightful carrot and butternut squash soup elevates any occasion. Perfect for the colder months of the year.
Servings 6
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 tbsp butter
  • 1 onion thinly sliced
  • 3-4 garlic cloves chopped
  • 1/2 red chili pepper finely chopped
  • 2 scallions finely sliced
  • 2 potatoes chopped
  • 1 pound carrots chopped
  • 1 1/2 pounds butternut squash chopped
  • Salt and pepper to taste
  • 4 cups stock
  • Crushed peanuts to garnish

Instructions

  • Heat a pot on medium high heat. When the pot is ready, add the butter. When the butter has melted, add the onions and fry until soft and translucent, about 3-5 minutes.
  • Next, add the garlic, red chili pepper, and scallions, and sauté with the onions for about 1 minute. Add the potatoes, carrots, and squash, and season with salt and pepper. Give it a good stir before adding the stock.
  • When the soup comes to a boil, lower the heat, cover, and let simmer for about 25-30 minutes.
  • Turn off the heat and transfer to a blender being careful to not burn yourself. Puree until smooth. Or you can use a potato masher in the pot.
  • Garnish with peanuts or add some heavy cream if you'd like.

Notes

Prep the potato before prepping your other ingredients. When you chop the potatoes, cover it with water to prevent browning.
Also, for the stock, you can use your choice of vegetable or meat stock. Or the water you used to cover the potatoes for added starch.
Calories: 228kcal
Course: Main Course, Soup
Keyword: butternut squash, soup, Vegetarian

Nutrition

Calories: 228kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 721mg | Potassium: 1047mg | Fiber: 7g | Sugar: 9g | Vitamin A: 25212IU | Vitamin C: 50mg | Calcium: 106mg | Iron: 2mg

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