Butternut squash is an ideal pick-me-up veggie on a chilly day. It’s a classic fall-winter vegetable and I find that no matter how it’s prepared, it warms my soul and brightens my days (even when the sunsets at 4:03 p.m.). Most often I find myself reaching for butternut squash when making soups. I have concocted countless versions over the years and this one here is a winner for its simplicity of preparation, yet flavorful result.
No sweetener?
Often butternut squash soups call for cinnamon or maple syrup to help bring out the full flavor of the squash. This soup takes another approach and allows the natural sweetness of the carrots and apple to build a robust flavor. The veggies themselves complement each other so well that you don’t need to add a lot of seasoning, just some garlic powder, salt and freshly ground pepper. With that said, if you love cinnamon or maple syrup, throw some in the pot. It’s your soup after all!
A low fuss soup
If you buy the squash pre-peeled and cubed this soup comes together in under five minutes. It’s a beautiful thing when you can walk away, fold some laundry while watching an episode of Friends and just like that, your meal is ready. There’s no need to worry about cutting your veggies perfectly since you will ultimately puree them. Remember, a stand blender gives you a silkier soup, but I prefer an immersion blender for ease of use and cleanup. For how tasty this soup is, it’s incredibly low fuss, but if you feel like adding a level of fussiness to this recipe, roast the butternut squash at 400 F until it begins to brown (about 30 minutes). I wanted to keep this soup super simple and I truly believe that it is quite yummy without the roasting step.
Do I need to use light cream?
This recipe calls for some light cream to be added at the end giving this soup a luscious texture. You can use any kind of cream you have on hand; I use light because that is what my husband takes in his coffee so I always have it in the fridge. If you are vegan or not into cream, skip this step or add a can of coconut milk if that’s your thing.
Get cooking!
I hope this soup warms you on a chilly day. You’ll be amazed at how quick and easy it is without sacrificing any flavor. And if you’re into soups as much as I am, be sure to check out these, all of which are staples in my house: Lentil Tomato, Carrot Coconut Ginger and Vegetarian French Onion. As always, let me know how your Butternut Squash and Carrot Soup comes out by leaving a comment below. Enjoy! Buen provecho!
Butternut Squash and Carrot Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion chopped
- 2 celery stalks chopped
- 3 or more cloves of garlic, minced
- 2 medium carrots peeled and cut into 1 inch rounds
- 1 apple peeled and chopped
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- 20 oz box cubed butternut squash you can also peel and cube yourself
- 4 cups (1 32 oz box broth) vegetable or chicken
- 1/3 cup light cream optional
Instructions
- In a Dutch over or large soup pot, warm oil over medium heat. Sauté the onion until translucent (about 5 minutes). Add garlic, carrots, celery and apple, garlic powder, salt and pepper and sauté for 5 min. Add the butternut squash and broth. Bring to boil and then lower heat. Cover and simmer until squash is tender (about 15-20 minutes). Puree the soup using a stand or immersion blender. If using, stir in the cream. Taste and adjust seasoning.
Notes
- If you don’t have light cream, any kind will do or you can sub coconut milk or leave it out all together.
- As you will be blending the soup, don’t worry too much about slicing and dicing the veggies perfectly.
- A stand blender will give you a smoother final product, but I like to use an immersion blender for ease of use and clean up.
- If you want an added level of flavor, toss the butternut squash in olive oil, salt and pepper and roast at 400 F until caramelized (about 30 min).
