Carrot and Butternut Squash Soup

Carrot and Butternut Squash Soup

This soup is easy to make, yet hearty and delicious. Both butternut squash and carrots are rich in vitamin A, which helps support our immune system.

Carrot and Butternut Squash Soup

One-Pot Carrot and Butternut Squash Soup

This soup is easy to make, yet hearty and delicious. Both butternut squash and carrots are rich in beta-carotene. It is then converted into vitamin A, which helps support our immune system and improve eye health. Cumin and ginger add a warming quality to the dish and promote healthy digestion. Best of all, this soup can be eaten as a light starter, or embellished to be a satisfying main meal. If you like to prepare food for the week ahead, this recipe can also be upscaled to make a larger batch.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Course Soup
Cuisine American
Servings 3
Calories 67 kcal

Equipment

  • Chopping Board
  • Knife
  • Vegetable peeler
  • Medium pot
  • Spoon or spatula for stirring
  • Blender

Ingredients
  

  • ½ butternut squash peeled, seeds removed, cut into 1-inch chunks
  • 3 carrots peeled or washed, cut into ½-inch chunks
  • 1 brown onion peeled, quartered
  • 2 cloves garlic peeled
  • 1 tbsp sesame oil
  • 3 dried bay leaves
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 750 ml vegetable broth see notes
  • ½ tsp ground cumin
  • ¼ tsp ground ginger
  • salt and pepper to taste

Instructions
 

  • Prepare carrots, onion, garlic and butternut squash. Add them into the pot, along with sesame oil. On medium heat, cook everything for about 5 minutes, stirring regularly.
  • Next, add vegetable broth, thyme, bay leaves and spices. Bring the contents to boil and cook for about 20-25 minutes. When you’re done, the carrots and butternut squash should be soft and pliable.
  • Take out thyme sprigs and bay leaves and transfer the contents into a blender. Blend until smooth, then add back into the pot.
  • Taste and season with salt and pepper as desired. Serve with a slice of bread, a handful of croutons, a sprinkle of chilli flakes, or a drizzle of balsamic glaze.
  • Recipe Note
  • You can use store-bought vegetable broth (usually sold in 1L cartons), make your own, or alternatively, dissolve a stock cube, stock pod or stock powder in 750ml of water.

Notes

Store for up to 3 days in the fridge, or split into portions and freeze for up to a month.

Nutrition

Calories: 67kcal
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