Butternut Squash and Carrot Soup
This creamy butternut squash and carrot soup is spiced with ginger, turmeric, and coriander for a warm, flavorful dish. Easy to make, healthy, and perfect for cozy meals.
Servings: 4 people
Calories: 195kcal
Ingredients
- 1.3125 lb butternut squash cubed
- 3 carrots medium, peeled and sliced
- ¼ red onion finely chopped – feel free to use any type of onion.
- 2 cloves garlic minced
- 2 cups water or vegetable broth for added flavor – I personally prefer using water.
- ½ teaspoon nutmeg ground
- 1 teaspoon ginger ground
- ½ teaspoon turmeric ground
- ½ teaspoon coriander ground
- ½ teaspoon salt adjust to taste
- ½ cup heavy cream or milk, optional for creaminess
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped red onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
- Stir in the nutmeg, ginger, turmeric, coriander, and salt. Let the spices toast for about 1 minute, releasing their flavors.
- Add the cubed butternut squash and sliced carrots to the pot. Stir to coat the vegetables with the oil, and cook for about 5 minutes, stirring occasionally.
- Add 2 cups of water (or vegetable broth) and bring the mixture to a boil.
- Let the heat simmer for 20-25 minutes until the butternut squash and carrots are tender.
- Blend the soup until smooth using an immersion blender directly in the pot. If you don’t have an immersion blender, you can carefully transfer the soup to a blender and blend in batches.
- Stir in the heavy cream or milk for a creamy texture. Heat the soup for 2-3 minutes, but do not boil.
- Taste and adjust seasoning if needed. Serve hot, garnished with sour cream or fresh herbs.
Video
Notes
- These is the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 4 people.
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- This butternut squash soup is naturally gluten-free because it has no wheat or gluten ingredients. If you use broth, ensure it’s gluten-free since some store-bought broths may contain gluten. Always check the labels of any processed ingredients you add.
- If the squash or carrots aren’t fully cooked, they won’t blend smoothly, creating a gritty texture.
- Quick tip: Add a squeeze of lemon juice to your butternut squash soup before serving. It makes the flavors pop and helps balance the creamy taste!
Nutrition
Serving: 1bowl | Calories: 195kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 343mg | Potassium: 727mg | Fiber: 5g | Sugar: 7g | Vitamin A: 23902IU | Vitamin C: 35mg | Calcium: 117mg | Iron: 1mg
