Go Back
Butternut Squash Carrot Soup

Butternut Squash Carrot Soup

Lily Coleman
This butternut squash and carrot soup recipe is perfect for a winter's day.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Healthy, Soup, Vegetarian
Servings 4
Calories 298 kcal

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.