Soups & Stewscelebratingsweets5.0
Creamy Butternut Squash and Carrot Soup
Roasted butternut squash and carrots combine with fresh thyme and bay leaf in this creamy Autumn soup. Warm, comforting, and surprisingly healthy.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pot
- blender
📝 Preparation Steps
1
Preheat oven to 400°F. Place squash and carrots on a large rimmed baking sheet and drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and a large pinch of black pepper. Toss to coat. Roast in the oven for ⏱️ 35 minutes, tossing once halfway through the cooking time.
carrots (chopped into 1-inch pieces)1 pound
2
Meanwhile, in a large pot, saute onion in 2 tablespoons olive oil over medium heat, for about ⏱️ 10 minutes, until softened and light brown. Add carrots, squash, thyme, bay leaf, chicken broth, and 1 cup of water to the onions. Bring the mixture to a boil, then reduce heat and simmer. Simmer uncovered for ⏱️ 30 minutes until vegetables are tender and the liquid has reduced slightly.
carrots (chopped into 1-inch pieces)1 poundbay leaf1chicken broth (I prefer low sodium)4 cups
3
Using a stand blender or immersion blender, puree the soup until smooth. Add additional water, if needed, to thin it out. Stir in cream and season to taste with salt and pepper.
salt and pepper
Nutrition Facts
calories
120 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
635 mg
protein Content
3 g
cholesterol Content
3 mg
carbohydrate Content
26 g
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