Squash and Carrot Soup: A Cozy and Comforting Bowl
This Squash and Carrot Soup is a perfect comforting dish for cold days or when you’re craving something warm and nourishing. It’s creamy, rich in flavor, and packed with nutrients from the carrots and squash. I love making this soup as a starter for family dinners or enjoying it with some crusty bread on a quiet night. It’s easy to prepare and makes enough for the whole family, or you can freeze leftovers for later!
Why Will You Love This Recipe?
- Healthy and nutritious – Packed with vitamins from the squash and carrots, this soup is as healthy as it is tasty.
- Perfect for meal prep – You can make this soup ahead of time and store it in the fridge or freezer for quick meals during the week.
- Warm and comforting – The creamy texture and warm flavors make this a perfect dish to enjoy on a cold evening.
Recipe Variations
- Add spices – For a little heat, try adding a pinch of cayenne pepper or some curry powder to the soup.
- Make it vegan – Simply swap the cream for coconut milk to make this soup vegan and dairy-free.
- Add more veggies – Feel free to add other vegetables like sweet potatoes or parsnips for extra flavor and texture.
- Top with seeds – Garnish your soup with roasted pumpkin seeds or sunflower seeds for a crunchy topping.
Tools You’ll Need
- Large pot – For cooking the soup.
- Immersion blender – This will make blending the soup smooth and creamy.
- Sharp knife and cutting board
FAQ
Can I make it ahead of time?
Yes! This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Can I make this soup without cream?
Absolutely. The soup is naturally creamy from the blended vegetables, so you can skip the cream if you prefer a lighter version.
What can I serve this with?
This soup pairs well with crusty bread, garlic toast, or a fresh salad on the side.
Other Recipes You’ll Love
- Easy Pumpkin Soup With Coconut Milk
- Pumpkin Chipotle Roasting Sauce
- Gooey Pumpkin Bars
- Pumpkin Pie Tacos
- Savory Pumpkin Bread for Simple Sandwiches
- Pumpkin Cheesecake Bars with Shortbread Crust
Squash and Carrot Soup
Equipment
Ingredients
- 2 tbsp oil
- 1 onion diced
- 2-3 large carrots sliced
- 1¾ pounds butternut squash peeled and cubed (790 grams)
- 8 cups water 2 liters
- 1 tsp salt
- 1 tsp all-purpose seasoning
- ⅓ tsp black pepper
- ⅓ cup heavy cream 100 ml
Instructions
- Start by preparing the vegetables. Dice the onion, slice the carrots into rounds, and cut the squash into cubes.
- In a large pot, heat the oil over medium heat and sauté the onion until golden brown.
- Meanwhile, heat the water in a separate pot until it boils, to save time for later.
- Once the onion is softened, add the carrots and sauté for a few more minutes, stirring occasionally. Add ½ cup of hot water and let it cook for another couple of minutes.
- Add the cubed squash and seasoning to the pot, then pour in the hot water until it’s about 1 cm above the vegetables. Let everything simmer for 25 minutes, or until the vegetables are soft.
- Stir in the cream and blend the soup using a hand blender until smooth. If using a regular blender, allow the soup to cool slightly before blending.
- Serve warm with optional croutons. Enjoy!
