Skip to main content New<> this month
Get the Allrecipes magazine

Butternut Squash-Carrot Soup

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  0 photos

"Butternut squash and carrot soup--perfect for a winter's day."
Added to shopping list. Go to shopping list.


55 m servings 298
Original recipe yields 4 servings


{{model.addEditText}} Print
  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; 8.4 56.2 5.9 6 1205 Full nutrition

Explore more


Read all reviews 0