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Butternut Squash Carrot Soup

This Butternut Squash Carrot Soup is a comforting dish, perfect for cozy evenings, blending sweet butternut squash and earthy carrots into a soothing bowl of warmth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash Sweet and creamy, it's the star of the show.
  • 3 large carrots These add color and natural sweetness.
  • 1 medium onion Yellow or white onions work best.
  • 2 cloves garlic Minced or chopped, adds a lovely aromatic punch.
Soup Base
  • 4 cups vegetable or chicken broth Use low-sodium options for a healthier version.
  • 2 tbsp olive oil For sautéing the vegetables.
  • 1 tsp ground ginger Adds a hint of spice.
Seasoning
  • to taste salt
  • to taste pepper
Optional Ingredients
  • optional cream A swirl of heavy cream or coconut milk.

Method
 

Preparation
  1. Peel and chop the butternut squash and carrots into roughly equal-sized pieces for even cooking.
  2. Chop the onion and mince the garlic.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic, cooking until fragrant, about 1 minute.
  3. Add the butternut squash and carrots to the pot. Sprinkle with salt, pepper, and ground ginger. Stir well to coat the veggies with the spices, letting them mingle for another 5 minutes.
  4. Add the broth, ensuring all the vegetables are submerged. Bring the mixture to a gentle boil, then reduce to a simmer. Cook until the vegetables are tender, about 20 minutes.
  5. Once cooked, use an immersion blender to puree the soup until it's silky and smooth.
  6. Return the blended soup to the pot and taste. Adjust seasoning as needed. If desired, add a swirl of cream.
Serving
  1. Ladle the soup into bowls and serve warm, garnished with a sprinkle of fresh herbs or an extra dollop of cream.

Notes

This soup is versatile; try adding a pinch of cayenne or curry powder for extra kick. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.