Butternut Squash and Carrot Soup
If you buy the butternut squash pre-cubed, this soup comes together in no time and is full of rich wintery flavors. The carrots and apple perfectly compliment the squash.
Servings: 4
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).