Creamy butternut squash and carrots blend together beautifully in this satisfying soup recipe. Basic ingredients make this easy recipe a regular go-to for a quick, delicious meal.
1 small butternut squash, peeled and cut into cubes
2 cups thinly sliced carrots (about 4 medium-sized)
3/4 cup chopped onions
2 tbsp. butter or olive oil
4 cups chicken stock
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme
1/2 tsp. ground ginger (or more to taste)
1 and 1/2 Garlic cloves (optional)
1. Peel and chop butternut squash into 1-2" cubes. Set aside.
2. Peel and thinly slice carrots and set in bowl with butternut squash.
3. Peel and chop onions and place in bowl with squash and carrots.
4. In a large, heavy bottomed saucepan (I like to use a Dutch oven), melt butter.
5. Add in chopped vegetables, salt and pepper and saute for 10 minutes, stirring often.
6. Pour in chicken stock and bring to a boil over medium-high heat stirring occasionally.
7. Reduce heat to medium and simmer for 25-30 minutes until squash is very tender.
8. Using a blender, carefully pour in the mixture and process/blend for 1-2 minutes until soup is creamy. (you can also use an immersion blender)
9. Return soup to cooking pot and heat to almost boiling. Add additional chicken stock if a runnier soup is desired. (Start with 1/2 cup when adding stock into the soup)
Soup can be refrigerated for up to five days and frozen for up to three months using refrigerator-safe and freezer-safe airtight container. You could also store in mason jar.
To reheat, if soup is too thick, add a splash of water and bring to a simmer over low-medium heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 128
- Sugar: 5.9 g
- Sodium: 454.3 mg
- Fat: 5.9 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2.1 g
- Protein: 4.9 g
- Cholesterol: 15 mg
Keywords: Soup, Fall, Butternut Squash