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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."
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1 h 10 m servings 161
Original recipe yields 8 servings


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  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; 7.2 25 2.7 < 1 1184 Full nutrition

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