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.

No additional tips available.

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

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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.

Butternut Carrot Soup

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