Carrot and Butternut Squash Soup
This one-pot carrot and butternut squash soup is creamy, cozy, and full of flavor. Made with simple ingredients and a splash of coconut milk, it blends into silky comfort in under 45 minutes. Make it quickly in on the stovetop or roast the veggies for deeper flavor. Either way, it’s a healthy, dairy-free soup you’ll want on repeat all fall and winter!
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2-3 large celery ribs, chopped
- 2 large garlic cloves, minced
- 1 pound carrots, sliced into ½-inch coins
- 1 pound butternut squash, peeled and cubed
- 1 bay leaf
- ¼ teaspoon cayenne pepper, adjust for desired heat
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 5 cups low-sodium vegetable broth
- ⅔ - 1 cup coconut milk, light or whole
Instructions
- In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
- Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
- Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
- Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
- Remove the bay leaf.
- Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
- Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.
- Taste the soup and adjust the seasonings as needed. Top with pumpkin seeds or sourdough croutons. Enjoy!
Notes
Garnishes: Spruce up your butternut squash soup with a swirl of coconut milk, a drizzle of balsamic glaze, a spoonful of Greek yogurt, or a sprinkle of toasted pumpkin seeds. A pinch of fresh herbs or a dash of nutmeg works wonders too!
Storing: To store butternut squash soup, let it cool, transfer it to an airtight container, and refrigerate for up to 4 days or freeze for longer storage.
Freezing: For easy freezing, cool the butternut squash carrot soup completely, transfer it to a freezer-safe container, leaving some space for expansion, and label it with the date before freezing for up to 3 months.
Reheating: For best results, when reheating, gently warm it on the stovetop, stirring occasionally, or microwave in short intervals to maintain its creamy texture. You can also use the microwave if you are in a rush. Reheat until warm in 45-second intervals so the soup doesn’t slatter or burn.
Nutrition
Calories: 162kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 819mg | Fiber: 7g | Sugar: 10g | Vitamin A: 31100IU | Vitamin C: 35mg | Calcium: 102mg | Iron: 1mg
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