Butternut Carrot Soup Recipe

Name: Butternut Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 3 cups diced carrots; 3 3 cups hubbard squash or 3 cups winter squash, skin and seeds removed; 2 teaspoons fresh gingerroot, grated; 7 cups chicken broth; 1 cup half-and-half; 1 teaspoon salt; 1/2 teaspoon white pepper; 1/4 teaspoon freshly ground nutmeg

Servings: persons

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
3 cups diced carrots
3 3 cups hubbard squash or 3 cups winter squash, skin and seeds removed
2 teaspoons fresh gingerroot, grated
7 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg

1
In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
2
Add the garlic, and stir until fragrant, 1 minute or less.
3
Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
4
Remove soup from heat and allow to cool to just warm.
5
Puree the soup in a food processor or blender. Pour soup back into pan.
6
Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
7
Season with salt, pepper, and nutmeg. Serve hot.

883

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, finely chopped, 2 garlic cloves, minced, 3 cups diced carrots, and more.

Yes, Butternut Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions