Butternut Squash and Carrot Soup Recipe

Butternut Squash and Carrot Soup Recipe
Butternut Squash and Carrot Soup Recipe photo by Taste of Home
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Butternut Squash and Carrot Soup Recipe

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I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, sliced
  • 1/4 teaspoon minced fresh gingerroot
  • 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
  • 1 pound fresh baby carrots
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 carton (32 ounces) chicken broth
  • 1/2 cup half-and-half cream
  • Sliced green onions, optional

Directions

In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker.
Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.
Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Yield: 8 servings (2 quarts).

Test Kitchen tips
  • Fresh ginger adds bright flavor, but ground ginger can be used instead. Use just a dash for the 1/4 teaspoon fresh called for in the recipe.
  • Stirring in the cream at the end prevents it from curdling from too much heat.
  • Originally published as Butternut Squash & Carrot Soup in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cup: 121 calories, 4g fat (1g saturated fat), 10mg cholesterol, 695mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

    • 1 tablespoon canola oil
    • 1 medium onion, chopped
    • 2 garlic cloves, sliced
    • 1/4 teaspoon minced fresh gingerroot
    • 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
    • 1 pound fresh baby carrots
    • 1/8 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 carton (32 ounces) chicken broth
    • 1/2 cup half-and-half cream
    • Sliced green onions, optional
    1. In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker.
    2. Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.
    3. Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
      Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
      Yield: 8 servings (2 quarts).

    Test Kitchen tips
  • Fresh ginger adds bright flavor, but ground ginger can be used instead. Use just a dash for the 1/4 teaspoon fresh called for in the recipe.
  • Stirring in the cream at the end prevents it from curdling from too much heat.
  • Originally published as Butternut Squash & Carrot Soup in Simple & Delicious December/January 2018

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