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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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.

Cook's Note:

You can use 2 small butternut squash in place of 1 large one.

Nutrition Facts

161 calories; protein 2.7g; carbohydrates 25g; fat 7.2g; cholesterol 0.5mg; sodium 1184.4mg. Full Nutrition
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