Butternut Squash and Carrot Soup
This creamy, comforting butternut squash and carrot soup is ready in under 30 minutes. Made with canned butternut squash for a shortcut, it’s the perfect cozy meal when you’re craving those warm autumn flavors.
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Servings: 4 people
Equipment
- dutch oven
Ingredients
- 2 tbsp butter or oil
- 1 can butternut squash puree
- 2 carrots (peeled and diced)
- 1 celery stalk (diced)
- half yellow onion (diced)
- 1½ cups chicken or vegetable broth (use more for thinning soup)
- 1 tbsp maple syrup
- 1 tsp salt
- ¼ tsp cinnamon
- ½ tsp dried thyme
- ¼ cup heavy cream
- pumpkin seeds (for sprinkling on top )
Instructions
- Melt butter or oil in a dutch oven over medium heat.
- Add carrots, onions, celery, salt, cinnamon, and thyme to the pot with butter and cook down until veggies are soft and onions are translucent. It's the carrots that take bit of time to soften - this takes about 10 minutes.
- Add in chicken broth and simmer for about 5 minutes.
- Transfer chicken broth and veggie mixture, canned butternut squash, maple syrup and cream to a blender and blend until completely smooth.
- Return soup to dutch oven to keep warm or transfer from blender to serving bowls, top with pumpkin seeds and enjoy!
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