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My review
Freezable Butternut Squash-Carrot Soup
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5
Kel Kel
"This butternut squash-carrot soup is a wholesome and easy alternative to the delicious autumn favorite. It makes a large batch which freezes well, and spices can be adjusted to taste."
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Ingredients
1 h 10 m servings 161Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.
- Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.
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Footnotes
- Cook's Note:
- You can use 2 small butternut squash in place of 1 large one.