Butternut squash and carrot soup is a nutritional powerhouse but the real catch lies within the mix of flavors that creates a delicious winter soup from the roasted veggies.
Cozy up this winter with a bowl of this deliciously creamy butternut squash and carrot soup. Packed with flavors and nutrients, this comforting recipe is perfect for those chilly nights. Whether you’re a seasoned chef or a beginner in the kitchen, this easy-to-follow recipe will have you whipping up a batch of steaming hot soup in no time.
The rich, velvety texture of the butternut squash and the subtle sweetness of the carrots complement each other perfectly. Combined with the savory flavors of garlic and butter with a touch of sweetness from honey, this soup is guaranteed to warm you up from the inside out. Plus, it’s a great way to sneak in some extra veggies into your diet.
Not only does this soup taste amazing, but it’s also loaded with health benefits. Butternut squash and carrots are both excellent sources of vitamins, minerals, and antioxidants that support a strong immune system and overall wellness.
So, grab a spoon and get ready to indulge in this bowl of comfort. This butternut squash and carrot soup will be your new favorite winter recipe.
How To Make Butternut Squash And Carrot Soup
Ingredients needed
- Butternut squash
- Carrots
- Honey
- Butter
- Onion
- Garlic
A secret to making the soup faster but without losing flavor
You can buy pre-prepped carrots and butternut squash for the recipe. I actually recommend it and it’ll make all of the weight line up perfectly while cutting down the prep time.
Making the butternut squash and carrot soup recipe
- Preheat oven to 400F.
- In a bowl, toss the butternut squash and carrots in oil with salt and pepper. Place them on a sheet pan then bake for 20 minutes.
- After 20 minutes give the pan a shake to move them around then bake the remaining 20 minutes.
- While waiting, sauté the onion and the garlic together on the stove top. Have it sitting to the side as the other ingredients bake.
- After 40 minutes of roasting time for the carrots and butternut squash remove them from the oven. Transfer them to a blender or put them in a bowl and use an immersion blender. Add in the broth, sauteed garlic and onions as well. Now, blend everything until smooth. If using a blender, please be careful removing the top.
- Once blending is done, add in the butter, honey then salt and pepper to taste.
Great dishes to try next
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Butternut Squash And Carrot Soup
Ingredients
- 4 cup butternut squash, cubed (or 20 ounces)
- 1 pound carrots, diced
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 2 cup chicken broth or water
- 4 tablespoon butter
- 2 tablespoon honey
Instructions
- Preheat oven to 400F.
- In a bowl, toss the butternut squash and carrots in oil with salt and pepper. Place them on a sheet pan then bake for 20 minutes.
- After 20 minutes give the pan a shake to move them around then bake the remaining 20 minutes.
- While waiting, sauté the onion and the garlic together on the stove top. Have it sitting to the side as the other ingredients bake.
- After 40 minutes of roasting time for the carrots and butternut squash remove them from the oven. Transfer them to a blender or put them in a bowl and use an immersion blender. Add in the broth, sautéed garlic and onions as well. Now, blend everything until smooth. If using a blender, please be careful removing the top.
- Once blending is done, add in the butter, honey then salt and pepper to taste.