Freshly Homecooked is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Soup is what you think of when you think of comfort winter foods. There are so many different types of soups that you could make, from classic tomato to chicken noodle soup. But for this soup, I decided to make a butternut squash and carrot soup. It is warm with tons of fresh vegetables all blended together to create this warm comforting. Serve the soup with garlic bread or crackers for a cold weather meal.
Butternut squash is in season this time of the year and my favorite way to use it is to make a soup out of it. Carrots are also used in this soup because the flavor of the carrots pairs well with the flavor of the butternut squash. Cook diced red onion and minced garlic in olive oil in a large saucepan over medium heat. Add peeled and cubed butternut squash, diced carrots, vegetable broth, milk and seasonings. Let the vegetables simmer over medium heat for 35-40 minutes, until they are fork tender. Blend the soup either in batches or you can use an immersion blender to puree the soup all at once.
Butternut Squash Carrot Soup
Ingredients
- 1 large butternut squash, peeled and diced
- 2 cups peeled and diced carrots
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Peel and dice squash into 1-inch pieces. Heat olive oil in a large saucepan over medium heat. Cook diced onion and minced garlic until fragrant.
- Add butternut squash, diced carrots, vegetable broth, milk, salt, pepper, garlic powder and onion powder. Let simmer over medium heat for 35-40 minutes.
- Blend soup in batches until smooth. Return to saucepan and let heat through.