Butternut Squash Carrot Soup Recipe

Name: Butternut Squash Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash large, peeled and cut into cubes or 2 bags of frozen butternut squa; 1 cup water; 1 cup heavy cream; 1 cup chicken broth; 1 chicken bouillon cube; 1 bag carrots cut up; 1/2 red onion cut up; 1 clove garlic finely chopped up; 1 tablespoon nutmeg; 1 tablespoon cinnamon; salt; pepper

Servings: persons

1 butternut squash large, peeled and cut into cubes or 2 bags of frozen butternut squa
1 cup water
1 cup heavy cream
1 cup chicken broth
1 chicken bouillon cube
1 bag carrots cut up
1/2 red onion cut up
1 clove garlic finely chopped up
1 tablespoon nutmeg
1 tablespoon cinnamon
salt
pepper

1
Pour broth and water in a large soup pot.
2
Bring to a slight boil and add onions, garlic, salt, pepper, and the bouillon cube.
3
Add butternut squash cubes and carrots.
4
Add heavy cream during the last 10-15 minutes and then cinnamon and nutmeg.
5
Since I don't measure (stubborn or stupid) I can't tell you how much to add.
6
I added about a tablespoon or each, which added a rather nice taste.
7
Your best would be to add a little less and keep trying until the soup meets your standards.
8
After an hour of cooking, the soup is ready and should be mixed together with a hand blender.
9
This will create a thick consistency as all the onion, carrot, and butternut squash bits blend together, perfectly.

550

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 1 butternut squash large, peeled and cut into cubes or 2 bags of frozen butternut squa, 1 cup water, 1 cup heavy cream, 1 cup chicken broth, and more.

Yes, Butternut Squash 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 Squash Carrot Soup

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