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–+ servings
two bowls of orange soup with chopped parsley on top
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BUTTERNUT SQUASH AND CARROT SOUP

If you love a cozy, feel-good bowl of soup, this Butternut Squash and Carrot Soup is about to be your new favourite. It’s creamy, naturally sweet, and packed with all the warm, comforting flavours you crave on a rainy or chilly day!
Course Appetizer, Dinner, Lunch, Main Course, main meal, Side Dish, Soup
Cuisine American
Keyword Butternut Squash, butternut squash and carrot soup, butternut squash soup, carrot and butternut squash soup, carrot butternut squash soup, carrot soup, Carrots, Comfort food, Healthy, healthy soup, soup recipe, soup season, winter recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 91kcal

Ingredients

  • 1 medium (~2.5 lbs) Butternut Squash peeled, seeded, and cubed
  • 3 large Carrots peeled and chopped
  • 1 small Onion diced
  • 3 Cloves Garlic minced
  • 1 tbsp Extra Virgin Olive Oil (or butter)
  • 4 cups Vegetable Broth (or chicken broth)
  • 1 tsp Ground Cumin
  • ½ tsp Turmeric
  • ½ tsp Smoked Paprika
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ½ cup Coconut Milk (or heavy cream)
  • 1 tbsp Fresh Ginger (or ½ tsp ground ginger) grated
  • 1 tbsp Lemon Juice
  • Fresh Parsley or Cilantro optional, for garnish

Instructions

  • In a large pot, heat olive oil or butter over medium heat. Add onion and sauté until softened (about 3 minutes).
    chopped white onions cooking in a pot
  • Stir in garlic, ginger, cumin, turmeric, and paprika, and cook for another 30 seconds until fragrant.
    onions and garlic cooking in a pot
  • Toss in the butternut squash and carrots, then pour in the vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 20 minutes, or until the veggies are tender.
    pot of butternut squash chunks boiling in broth
  • Use an immersion blender to puree the soup until silky smooth. (Alternatively, transfer in batches to a blender, being careful with the heat.)
    immersion blender blending butternut squash and carrot soup
  • Stir in coconut milk (or heavy cream) and lemon juice. Adjust seasoning with more salt and pepper if needed.
    pot of orange sop with a spot of coconut milk in it
  • Simmer for 2 more minutes.
    pot of orange soup
  • Ladle into bowls and garnish with fresh herbs, if desired.
    two bowls of orange soup with chopped parsley on top

Video

Notes

Want extra depth? Roast the squash and carrots at 400°F for 25 minutes before adding them to the soup.

Nutrition

Serving: 1Serving | Calories: 91kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 849mg | Potassium: 203mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6453IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg