Butternut Squash Carrot Soup
Butternut Squash Carrot Soup is a velvety, comforting dish that warms you from the inside out. This easy-to-make soup features the natural sweetness of roasted butternut squash and carrots, blended with aromatic spices for a delightful flavor experience. Perfect for chilly evenings or festive gatherings, each bowl is not only delicious but also packed with nutrients to nourish your body and soul. Enjoy this wholesome recipe as a cozy meal or an elegant starter at your next dinner party.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and carrots with olive oil, salt, pepper, and cinnamon on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, sauté onions and garlic in olive oil until translucent (about 5 minutes).
- Add roasted vegetables to the pot with onions and garlic. Pour in vegetable broth and bring everything to a simmer.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in coconut milk over low heat until fully combined. Adjust seasoning if needed.
- Serve hot, garnished with pumpkin seeds or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg