Butternut Squash Carrot Soup
This butternut squash carrot soup is a smooth, creamy-style soup made by simmering squash and carrots in broth, then blending until silky.
Ingredients
- 6 cups chicken broth
- 1 large butternut squash, peeled and cubed
- 4 large carrots, peeled
- 1 large onion, quartered
- 1 rib celery
- 4 garlic cloves, minced
- 1 teaspoon salt
- ¼ cup butter
Instructions
- In a large pot add the chicken broth, butternut squash, onion, carrot, celery, salt and minced garlic.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash and vegetables are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.
- Stir in the butter and garnish with heavy cream if desired.
Nutrition
Notes
- Cook until very tender: The squash and carrots should pierce easily with a fork before blending for the smoothest texture.
- Blend safely: If using a blender, blend in batches and vent the lid slightly to release steam.
- Adjust after blending: Taste once smooth, then add salt if needed to balance the natural sweetness.
- Use butter at the end: Stirring it in after blending keeps the texture silky and the flavor more rounded.
- Control thickness: If the soup is too thick, add broth a splash at a time and stir until smooth.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!