Butternut Squash and Carrot Soup

Butternut squash soup square feature image

5 from 5 votes

Butternut Squash and Carrot Soup

This versatile butternut squash and carrot soup is delicious on its own, but it can also be customized with different flavor variations. Make it vegan, stir in coconut milk, try it with apples or curry powder — the options are almost endless!

Prep Time20

Cook Time25

Total Time45

Course: Main Course, Soup

Cuisine: American

Keyword: butternut squash soup

Servings: cups

Calories: 124kcal

Author: Tara Teaspoon

Ingredients

1½ tablespoons olive oil
1½ cups diced yellow onion
1 cup diced carrots
8 cups diced butternut squash 1-inch dice
⅛ teaspoon nutmeg
⅛ teaspoon dried thyme
2 teaspoons kosher salt
4 cups low-sodium chicken broth Or vegetable broth

Instructions

In a stockpot over medium-high heat, heat olive oil and add onion, carrots and butternut squash. Stir to coat with hot oil. Cook, stirring occasionally until the onions are just starting to soften and turn translucent, about 8 minutes.
Add the nutmeg, thyme, salt, and broth. Cover and reduce heat to a simmer. Simmer until squash, carrots, and onions are very soft, about 15 minutes.
Use an immersion blender, or carefully transfer soup to a blender and blend until very smooth*. Serve, or return to the pot to keep warm until serving. Top with various toppings if desired.
*You can add flavor variations while cooking or just before blending, depending on what you are adding.
**See Notes for Instant Pot instructions.

Notes

See blog post for flavor variations.

For best results use a powerful blender like a Vitamix.

**For the Instant Pot procedure, cook the vegetables in the pot on SAUTE and then pressure cook everything for 25 minutes on HIGH. Proceed with immersion blender or blender to puree the soup.

Nutrition