Creamy Butternut Squash and Carrot Soup Recipe
Creamy Butternut Squash and Carrot Soup Recipe is a quick, easy, and flavorful autumn soup full of veggies and warming spices.
Ingredients
- 4 cups fresh butternut squash seeded and cubed
- 2 cups chopped carrots 2-3
- 1/2 medium yellow onion
- 2 tbsp extra virgin olive oil divided
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 2 tsp chopped fresh thyme
- 4 cups vegetable broth
- 1/4 cup heavy cream
- salt and black pepper
- sour cream optional topping
Instructions
- Preheat the oven to 400 degrees F.
- Spread the cubed butternut squash on a rimmed baking sheet. Toss with one tablespoon of olive oil and lightly salt. Bake for 25-30 minutes until it is easily pierced with the tip or a sharp knife.
- While the squash is roasting, prepare the other vegetables.
- Peel the carrots. Remove the top and the bottom (about 1/2 inch) and discard. Cut the carrots into slices and chop.
- Chop the onion.
- Heat one tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.
- Add the onions cooking for 3-4 minutes until they are translucent. Stir regularly. NOTE: If the onions begin to brown too quickly, lower the heat.
- Sprinkle the fresh thyme, cinnamon, and cumin over the chopped onion and cook until fragrant, about one minute.
- Add the carrots and cook 2-3 minutes.
- Add the cooked butternut squash to the pot.
- Pour the veggie broth over the vegetables.
- Cover and bring to a simmer. Lower to medium heat and cook for about 30 minutes until the vegetables are soft.
- Remove the pot from the stove and place on a heat resistant surface (I use a wooden cutting board).
- Use an immersion blender or blender to puree the vegetables. See Tips & Tricks for how to use a blender. Insert the blender at various spots in the pot and blend to desired consistency. NOTE: Hots liquids and an immersion blender can be dangerous. Make sure to be cautious when blending the soup.
- Stir in the heavy cream.
- Lightly salt and pepper the soup to taste before serving.
- Serve with a dollop of sour cream if desired. It serves as a nice contrast to the natural sweetness of the soup.