Name: Devastatingly Delicious Butternut Squash And Carrot Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, chopped; 1 butternut squash, peeled, seeded, and cubed; 4 cups vegetable broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup heavy cream (optional)

Jump to Recipe

Okay, picture this: it’s a crisp autumn evening, the leaves are crunching underfoot, and you’re craving something warm and comforting. That’s where my easy Butternut Squash And Carrot Soup comes in! Seriously, this soup is like a hug in a bowl. And the best part? It’s super simple to whip up, even on a busy weeknight.

I’ve been making this recipe for years, tweaking it here and there until it’s just *perfect*. Trust me, I’ve tried a million different versions! But this one? This is the winner. We’re talking creamy, dreamy goodness packed with healthy veggies. It’s a total crowd-pleaser, and I can’t wait for you to try it!

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Why You’ll Love This Butternut Squash And Carrot Soup

Seriously, what’s not to love? This soup is a total winner, and here’s why:

Quick and Easy Butternut Squash And Carrot Soup

I’m talking from fridge to table in under an hour! Perfect for those nights when you just don’t have the energy to cook something complicated.

Flavorful and Creamy Butternut Squash And Carrot Soup

The sweetness of the butternut squash and carrots? *Chef’s kiss!* And the creamy texture? Oh my gosh, you’ll want to eat the whole pot!

Healthy and Vegetarian Butternut Squash And Carrot Soup

Packed with vitamins and good-for-you veggies, this soup is a guilt-free pleasure. Plus, it’s vegetarian, so everyone can enjoy it!

Ingredients for Your Butternut Squash And Carrot Soup

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Butternut Squash And Carrot Soup. Make sure you have everything prepped and ready to go – it makes the whole process so much smoother, trust me!

1 tablespoon olive oil – This is our starting point!
1 onion, chopped – Yellow or white, whatever you have on hand works great!
2 carrots, chopped – Don’t worry about being perfect here, just roughly chop ’em.
1 butternut squash, peeled, seeded, and cubed – Okay, this one takes a little effort, but it’s SO worth it!
4 cups vegetable broth – I usually use low-sodium so I can control the salt.
1 teaspoon salt – Adjust to your taste, of course!
1/2 teaspoon black pepper – Freshly ground is always best, if you have it!
1/4 cup heavy cream (optional) – This is where the magic happens, but if you’re dairy-free, no worries, it’s still amazing without it!

How to Make Butternut Squash And Carrot Soup: Step-by-Step Instructions

Okay, let’s get cooking! This Butternut Squash And Carrot Soup is easier than you think, I promise. Just follow these simple steps, and you’ll be slurping up a bowl of deliciousness in no time!

Sautéing the Vegetables for Butternut Squash And Carrot Soup

First, grab a large pot – you’ll want something big enough to hold all that yummy goodness. Heat up your olive oil over medium heat. Once it’s nice and shimmering (careful, it splatters!), toss in your chopped onion and carrots. Cook ’em until they’re softened, usually around 5 minutes. You want the onion to be translucent and the carrots to be just a little bit tender. This step builds the flavor base, so don’t rush it!

Simmering the Butternut Squash And Carrot Soup

Now, add your cubed butternut squash, vegetable broth, salt, and pepper to the pot. Crank up the heat and bring it all to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the squash is super tender. You should be able to easily pierce it with a fork. That’s how you know it’s ready!

Blending Your Butternut Squash And Carrot Soup

Carefully remove the pot from the heat. This is where the immersion blender comes in! If you don’t have one, you can carefully transfer the soup to a regular blender in batches – but be *super* careful, hot soup is no joke! Blend until the soup is smooth and creamy. I like to blend it until there are absolutely no chunks left, but it’s all about your preference!

Finishing the Butternut Squash And Carrot Soup

Almost there! Stir in your heavy cream (if you’re using it). This adds a richness that’s just divine, but it’s totally optional. Taste the soup and adjust the seasoning if needed. Maybe a little more salt? A pinch of pepper? It’s your soup, make it perfect for you! Finally, serve it up hot and enjoy!

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Tips for the Best Butternut Squash And Carrot Soup

Want to take your Butternut Squash And Carrot Soup to the next level? Of course, you do! Here are a few little tricks I’ve learned over the years to make it absolutely perfect. Trust me, these make a difference!

Roasting the Butternut Squash for Deeper Flavor in Your Carrot Soup

Okay, this is a game-changer. Instead of just cubing the squash and throwing it in the pot, try roasting it first! Toss the cubed squash with a little olive oil, salt, and pepper, then roast it at 400°F (200°C) for about 20-25 minutes, or until it’s tender and slightly caramelized. The roasting brings out the natural sweetness of the squash and adds a depth of flavor that’s seriously amazing. You’ll thank me later! For more on roasting vegetables, check out this guide to roasted root vegetables.

Achieving the Perfect Creamy Texture in Your Butternut Squash And Carrot Soup

Creamy soup is the best soup, right? For the smoothest texture, make sure your squash is cooked until it’s *completely* tender before blending. And if you’re using an immersion blender, move it around the pot to get every last bit of chunkiness. If you’re using a regular blender, blend in batches and be careful of the hot liquid! Also, don’t be afraid to add a little extra broth if the soup is too thick. And of course, that touch of heavy cream at the end? Pure magic!

Butternut Squash And Carrot Soup Variations

Okay, so you’ve mastered the basic Butternut Squash And Carrot Soup? Awesome! Now let’s get a little crazy and try some fun variations! The best part about this soup is how easily it adapts to different flavors. Let’s spice things up!

Spicy Butternut Squash And Carrot Soup

Feeling a little fiery? Me too! Add a pinch of red pepper flakes or a dash of cayenne pepper to the soup while it’s simmering. Start with a small amount and taste as you go – you can always add more, but you can’t take it away! Trust me, a little kick takes this soup to a whole new level.

Ginger and Turmeric Butternut Squash And Carrot Soup

Want to give your soup a healthy and flavorful boost? Add about a teaspoon of grated ginger and a half teaspoon of turmeric to the pot along with the squash and broth. These spices add a warmth and earthiness that’s just incredible. Plus, turmeric is packed with antioxidants, so you can feel good about what you’re eating! It’s like a hug for your immune system! Learn more about the health benefits of turmeric.

Serving Suggestions for Butternut Squash And Carrot Soup

This Butternut Squash And Carrot Soup is amazing all on its own, but you know what makes it even better? The perfect sidekick! Here are a couple of my favorite ways to serve it up. Because, let’s be honest, soup deserves a friend!

Bread and Butternut Squash And Carrot Soup

Oh my gosh, a crusty loaf of bread is *essential* for dipping into this soup! Seriously, tear off a piece and dunk it in – you won’t regret it! Or, if you’re feeling fancy, whip up a grilled cheese sandwich. The melty cheese with the sweet soup? Heaven!

Salad and Butternut Squash And Carrot Soup

Want something a little lighter? A simple salad with a vinaigrette dressing is the perfect complement to this rich soup. The acidity of the dressing cuts through the creaminess, creating a balanced and delicious meal. Yum! Try this steak salad with a vinaigrette dressing for a hearty option.

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Storing and Reheating Your Butternut Squash And Carrot Soup

Made a big batch of this amazing Butternut Squash And Carrot Soup? Awesome! Leftovers are the best, right? Here’s how to store and reheat it so it tastes just as good as the first time. Safety first, friends!

Properly Storing Butternut Squash And Carrot Soup

Let the soup cool down a bit before you stash it away. Once it’s cooled, pour it into an airtight container. It’ll keep in the fridge for up to 3 days – perfect for a quick lunch! Want to keep it longer? Freeze it! Just make sure to leave a little room at the top of the container because it’ll expand as it freezes. It’ll last for up to 2 months in the freezer.

Reheating Butternut Squash And Carrot Soup

When you’re ready to enjoy your soup again, you’ve got a couple of options. For a stovetop reheat, just pour the soup into a pot and heat it over medium heat, stirring occasionally, until it’s warmed through. If you’re in a hurry, the microwave works too! Just microwave it in a microwave-safe bowl for a couple of minutes, stirring every 30 seconds, until it’s nice and hot. Watch out, it can get *really* hot!

Frequently Asked Questions About Butternut Squash And Carrot Soup

Got questions about this yummy Butternut Squash And Carrot Soup? I bet you do! Here are some of the most common questions I get asked. Don’t worry, I’ve got you covered!

Can I make Butternut Squash And Carrot Soup vegan?

Absolutely! Just skip the heavy cream or use a plant-based alternative like coconut cream or cashew cream. Honestly, it’s still super delicious without any cream at all! You might want to add a touch more vegetable broth to get the same consistency, but trust me, it’s totally vegan-friendly! For more vegan recipes, check out our vegan recipes.

Can I freeze Butternut Squash And Carrot Soup?

Yep! Freezing this soup is a great way to have a quick and easy meal ready to go. Just let it cool completely before transferring it to freezer-safe containers or bags. Make sure to leave a little headspace because it will expand when it freezes. It’ll keep for up to 2 months in the freezer!

How long does Butternut Squash And Carrot Soup last in the fridge?

If you’re not planning on freezing it, this soup will last for about 3 days in the fridge. Just make sure to store it in an airtight container to keep it fresh. It’s perfect for meal prepping lunches or having a quick and easy dinner ready to go!

Nutritional Information for Butternut Squash And Carrot Soup

Okay, so you’re probably wondering about the nitty-gritty details, right? Like, how many calories are *actually* in this amazing Butternut Squash And Carrot Soup? Well, here’s the deal: nutritional information can vary *wildly* depending on the specific ingredients you use. I’m talking different brands of broth, the size of your squash, whether you add cream or not – all of that stuff changes the numbers!

So, while I can’t give you an exact, down-to-the-calorie count, just know that this soup is generally a pretty healthy and wholesome choice. Packed with veggies and low in fat (especially if you skip the cream!), it’s a feel-good meal that’s good for you too! If you’re really concerned about the specifics, I recommend using a nutrition calculator with the exact ingredients *you* used. Happy slurping!

Enjoyed This Butternut Squash And Carrot Soup Recipe? Leave a Comment!

Hey, if you loved this Butternut Squash And Carrot Soup as much as I do, leave a comment below! And don’t forget to rate the recipe – it helps other soup lovers find it! Happy cooking!