Butternut Squash-Carrot Soup recipe

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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

Nutrition Info

298 calories
carbohydrate: 56.2 g
cholesterol: 6.1 mg
fat: 8.4 g
fiber: 7.6 g
protein: 5.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1204.7 mg
sugar: 22.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.

  2. Puree soup with an immersion blender until smooth. Cook another 3 minutes.

Recipe Yield

4 servings

Recipe Note

Butternut squash and carrot soup--perfect for a winter's day.

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