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Butternut Squash and Carrot Soup

Total Time

Prep: 25 min. Cook: 7 hours

Makes

8 servings (2 quarts)

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
Butternut Squash and Carrot Soup Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, sliced
  • 1/4 teaspoon minced fresh gingerroot
  • 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
  • 1 pound fresh baby carrots
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 carton (32 ounces) chicken broth
  • 1/2 cup half-and-half cream
  • Sliced green onions, optional

Directions

  1. In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker.
  2. Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.
  3. Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.

Can you freeze Butternut Squash and Carrot Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.


Test Kitchen tips
  • Fresh ginger adds bright flavor, but ground ginger can be used instead. Use just a dash for the 1/4 teaspoon fresh called for in the recipe.
  • Stirring in the cream at the end prevents it from curdling from too much heat.
  • Nutrition Facts

    1 cup: 121 calories, 4g fat (1g saturated fat), 10mg cholesterol, 695mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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