Butternut Squash-Carrot Soup


Butternut squash and carrot soup--perfect for a winter's day.

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
4 servings


  • 2 tablespoons olive oil

  • 4 shallots, diced

  • 1 cup diced carrots

  • 2 tablespoons chopped garlic

  • 2 tablespoons chopped fresh ginger

  • 2 pounds cubed butternut squash

  • 4 cups chicken broth

  • 3 tablespoons curry powder

  • 3 tablespoons honey

  • ½ teaspoon ground white pepper

  • ¼ teaspoon cayenne pepper


  1. Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.

  2. Puree soup with an immersion blender until smooth. Cook another 3 minutes.

Nutrition Facts (per serving)

298 Calories
8g Fat
56g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 298
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 6mg 2%
Sodium 1205mg 52%
Total Carbohydrate 56g 20%
Dietary Fiber 8g 27%
Total Sugars 23g
Protein 6g
Vitamin C 55mg 275%
Calcium 166mg 13%
Iron 4mg 22%
Potassium 1169mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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