I'm a huge soup lover no matter what the temperature is outside, but I especially love it in the Winter. There are so many great seasonal veggies you can use in soup recipes, and Butternut Squash is one of my favorites because it's so creamy, hearty, and flavorful. Here's a super easy recipe that includes carrots for
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What you need:
16 ounces of veggie broth
1 onion
2 cloves of garlic, minced
1 butternut squash
5 carrots
Salt and pepper to taste
What you do:
- Pour the broth into a big pot and place it on the stove on high.
- Cut up the onion and place it in the broth. It's OK if the pieces are big since you'll be blending everything in a food processor at the end. Put the garlic in too.
- Peel the butternut squash, remove the seeds, cut it in cubes and place it in the broth.
- Wash and slice five carrots.
- Place them in the broth with the onions and squash.
- Let this cook until the squash is soft.
- In small batches, blend until smooth in a food processor.
- Place the creamy soup back in the pot, add salt and pepper to taste, serve hot and enjoy. This soup stores really well in plastic containers in the fridge.
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Diego Dolcini
See by Chloe
Miss Selfridge
Sounds pretty easy and yummy.
1Pretty simple...
2That looks like something I could do as well as something I would love. Thanks!
3Yum! Butternut squash is my favorite.
4Great recipe. Thanks, Fit.
5I LOVE butternut squash, more than any other vegetable.
6maybe just as much as I love chocolate it's insane!
DEFINITELY going to make this tomorrow night.
thnx fit
Looks really easy and yummy. Can you blend it in a blender if you don't have a food processor?
7We just made this for dinner. We are eating it with sesame kale...
8To die for delicious~
Spectra - Yes, a blender would work fine. You just have to make sure all the veggies are soft, and you blend it in smaller batches.
9I'm going to try this out!
10I actually have a great butternut squash and rice soup recipe. I would alter it & put in less veggie broth & make more of a bisque.. it is fantastic. Haven't made it yet this year, I should make it next week.
Basically:
Butternut Squash (like 3lbs I think) cubed
Bring to boil in milk or cream (whichever you prefer)
In seperate skillet sautee white onion
Blend (or food process) the butternut mix & add to veggie broth in big pan.
Once the mix begins boiling add rice & boil until rice is tender. It's super yummy.
I dont' remember the exact totals because I used to play around with the amounts to make more of a bisque than a soup. I think it was 2 cups of milk & 14 oz. of veggie broth. It made a HUGE pot of soup, I could eat it every day for two weeks! Really yummy though.
11love squash soup! sometimes i roast the squash ahead of time, for even more flavor. also usually put a little bit of milk (or light coconut milk if i have on hand) when blending.
also, i typically throw in any other veggies on hand, like parsnips work well & some recipes also use a green apple for some tartness, and i find that to go really well in the soup.
i should make some this week, i have a squash & a ton of carrots that need to be used up soon.
12sounds so good, luv butternut squash.
13I love that it doesn't use cream or a heavy dairy. It is annoying when my favorite soup packs on the calories with a heavy cream or milk.
14Adding a little cinnamon or nutmeg to any butternut squash recipe is a favorite of mine...gives it that special little something.
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