Carrot and Butternut Squash Soup
This carrot butternut squash soup is a cozy bowl of fall! Everything is roasted together first so it has an incredibly rich vibrant flavor. Fresh rosemary, sage, and ginger give this soup a savory, herby flavor. Then, it's blended smooth so it's perfect for dipping your favorite homemade focaccia bread in.
Servings: 6 Servings
Calories: 179kcal
Equipment
Ingredients
- 3 lb butternut squash peeled, seeded, and cubed into ~1-2" pieces
- 1 lb carrots trimmed, scrubbed, and chopped into ~2" pieces
- 1 large yellow onion peeled and cubed into ~2" pieces
- 1 tablespoon olive oil
- 1 cup of water
- 4 cups of water + vegetable bouillon or veggie broth
- 6 cloves garlic minced
- 1 tablespoon ginger minced/grated (freezing ahead of time makes this easier!)
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh rosemary minced
- ⅛ teaspoon cayenne to taste
- 1 1/2 teaspoon salt to taste
- 1 teaspoon pepper to taste
Instructions
- Preheat the oven to 425°F/220°C.
- Add squash, carrots, onion, oil, and 1 cup of water to a medium Dutch oven, cover with the lid, and bake for 30-40 minutes. (Until squash and carrots are tender.)
- Transfer the Dutch oven to the stovetop and cook over medium heat. Add remaining water, vegetable bouillon, and remaining ingredients.
- Once it is simmering, turn off the heat and blend using an immersion blender. (If you want it to blend faster, you can scoop the soup into a traditional blender, but I find the immersion blender works just fine and only takes a few minutes, and you don’t have to dirty your blender.)
- Serve with fresh herbs, pumpkin seeds, and toasted bread.
Video
Notes
- Vegetable bouillon: A good vegetable bouillon and veggie bouillon paste are my go-tos because they are super easy to always have on hand. That being said, if you have a vegetable broth you adore, go for it! If you want to be super adventurous you could make your own homemade vegetable broth from scraps.
- Ginger: Fresh ginger ftw! Fresh ginger is particularly hard to mince or grate. So, I recommend freezing the ginger in advance. No peeling needed! Then use a citrus zester/microplane or the small side of a box grater to finely grate the ginger (including the peel). It makes things so much easier!
I always recommend storing leftover soup in glass jars. This keeps your soup fresh for longer. This vibrant butternut and carrot soup recipe will keep in the fridge for up to 5 days. Alternatively, you can freeze it for up to a month.
Nutrition
Calories: 179kcal | Carbohydrates: 39g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 646mg | Potassium: 1096mg | Fiber: 8g | Sugar: 10g | Vitamin A: 36768IU | Vitamin C: 55mg | Calcium: 154mg | Iron: 2mg
