Butternut Squash and Carrot Soup
A creamy, cozy butternut squash and carrot soup you can make in under an hour. It’s the perfect fall dinner, especially paired with freshly baked bread!
Equipment
- Dutch oven 5.5 quart
Ingredients
- 1 tablespoon olive oil or other neutral cooking oil
- 3 medium carrots diced
- 1 medium yellow onion diced
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- 20 ounces butternut squash cubed
- 4 cups vegetable broth
- 12 leaves fresh sage
- 1 teaspoon fresh thyme leaves
- 13.5 ounces canned coconut milk
Instructions
- Add the oil to a Dutch oven or large pot over medium heat. Add the carrots, onion, garlic, and ginger and cook until softened, about 3 to 4 minutes, stirring occasionally.
- Add the ground turmeric and salt to the pot and stir to combine. Cook until fragrant, about 30 seconds to 1 minute.
- Add the butternut squash, vegetable broth, sage, and thyme to the pot. Stir to combine and increase the heat to medium-high to bring to a simmer.Once simmering, lower the heat to maintain a simmer and cover the pot. Cook until the squash is tender and easily pierced with a fork, about 10 minutes.
- Stir in the can of coconut milk until it’s well combined with the soup. Then, puree the soup with an immersion blender until it’s smooth and creamy.
- Adjust salt to taste, then serve hot. Optionally garnish with crispy sage.
Notes
Butternut squash: We buy cubed squash from the store instead of slicing a whole squash ourselves. It's much quicker and easier, and tastes just as good if you can find a high quality and/or local brand (we like Olivia's).
Blending the soup: If you don't have an immersion blender, you can transfer the soup to a traditional blender (carefully) and puree it that way. Make sure to work in batches if you need to, and blend at a low speed to avoid too much pressure buildup from the steam. We used to hold the lid down with a kitchen towel just in case.
Crispy sage: We love topping this soup with a few crispy sage leaves for added texture and an extra pop of flavor. Simply heat some oil or butter in a frying pan over medium-high heat, add sage leaves, then fry until crispy.
Serving suggestions: We love serving this with homemade bread, but it would also pair well with a salad or half sandwich for a more substantial meal.
Storing and reheating: You can store this soup in the fridge for up to 5 days. Reheat single servings in the microwave for about 2 minutes, stirring halfway through. Or, reheat a larger batch on the stove in a covered pot over medium-low heat until steaming.
Freezing: We love freezing soup in our Souper Cubes (we use both the 1-cup and 2-cup trays). Then you can either defrost it in the fridge overnight and reheat as normal, or reheat straight from frozen by popping the cubes in a covered saucepan over medium-low heat.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 1050mg | Potassium: 640mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15491IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 2mg
