Freezable Butternut Squash-Carrot Soup

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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.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
8 servings


  • 1 large butternut squash - peeled, seeded, and cut into 2-inch cubes

  • 1 large onion, chopped

  • 1 ½ cups chopped carrots

  • ¼ cup olive oil

  • 6 cups water

  • 6 cubes chicken bouillon

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper


  1. 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.

  2. 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 (per serving)

161 Calories
7g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 161
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 1184mg 51%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 3g
Vitamin C 39mg 193%
Calcium 108mg 8%
Iron 2mg 8%
Potassium 722mg 15%

* 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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