This butternut squash and carrot soup recipe is perfect for a winter’s day.
Butternut Squash Carrot Soup
This butternut squash and carrot soup recipe is perfect for a winter's day.
Ingredients
- 2 tablespoons olive oil
- 4 shallots diced
- 1 cup diced carrots
- 2 tablespoons chopped garlic
- 2 tablespoons chopped fresh ginger
- 2 pounds cubed butternut squash
- 4 cups chicken broth
- 3 tablespoons curry powder
- 3 tablespoons honey
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
Instructions
- Heat oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger; cook and stir until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper; bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
- Purée soup with an immersion blender until smooth. Cook until warmed through, about 3 minutes more.
