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Home » Healthier Recipes » Creamy Butternut Squash and Carrot Soup

Creamy Butternut Squash and Carrot Soup

Published: Nov 20, 2014 · Modified: Mar 10, 2018 by Allison · 4 Comments

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Roasted butternut squash and carrots combine with fresh thyme and bay leaf in this creamy autumn soup. Warm, comforting, and surprisingly healthy.

Butternut squash soup in a white bowl topped with pumpkin seeds.

We’re only one week away from Thanksgiving! I can’t wait to indulge. But until then, I’m cooking a little lighter for my family. We don’t need our pants to already be tight before the big feast. On that note – ladies, how great are leggings? Leggings, a tunic, and some cute boots are the perfect Thanksgiving outfit. Comfy enough to camouflage your food baby, but still cute enough to look socially acceptable. Heck. Yes. Bring on the stuffing, potatoes, and desserts!

Chopped butternut squash and carrots in a saucepan.

Anyways, let’s talk about soup. We are fairly healthy eaters in our house. Although this blog gives the impression that we live off of sweet treats – we actually do not. I try to feed my family a balanced diet, with all things in moderation. I’ve found that one of the easiest ways to increase the quantity of veggies that we eat is to make vegetable-based soups. Lately, we have been enjoying this butternut squash and carrot soup. It’s creamy and comforting – perfect for the cold weather months.

Butternut squash soup in two white bowls topped with pumpkin seeds.

Aside from being nutritious, this recipe is souper (ha!) simple. I start by roasting the butternut squash and carrots in the oven. This intensifies their flavor and makes for a richer tasting soup. After roasting, the squash and carrots are added to sauteed onion, thyme, and bay leaf, and everything simmers gently in chicken stock. The soup gets pureed and finished with a little cream and topped with the garnish of your choice. This soup will become one of your Fall and Winter go-to recipes. Healthy and comforting – it doesn’t get much better than that!

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Butternut squash soup in a white bowl topped with pumpkin seeds.

Creamy Butternut Squash and Carrot Soup

Roasted butternut squash and carrots combine with fresh thyme and bay leaf in this creamy Autumn soup. Warm, comforting, and surprisingly healthy.
5 from 1 vote
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Course: Main dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 120kcal
Author: Allison - Celebrating Sweets

Ingredients

  • 2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces
  • 1 pound carrots, chopped into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 teaspoons minced fresh thyme
  • 1 bay leaf
  • 4 cups chicken broth, I prefer low sodium
  • ¼ cup heavy cream or half and half, optional
  • Extra virgin olive oil
  • salt and pepper
  • Optional garnishes: pepitas, sour cream, chives, crumbled goat cheese, or chopped bacon bits

Instructions

  • Preheat oven to 400°F. Place squash and carrots on a large rimmed baking sheet and drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and a large pinch of black pepper. Toss to coat. Roast in the oven for 35 minutes, tossing once halfway through the cooking time.
  • Meanwhile, in a large pot, saute onion in 2 tablespoons olive oil over medium heat, for about 10 minutes, until softened and light brown. Add carrots, squash, thyme, bay leaf, chicken broth, and 1 cup of water to the onions. Bring the mixture to a boil, then reduce heat and simmer. Simmer uncovered for 30 minutes until vegetables are tender and the liquid has reduced slightly.
  • Using a stand blender or immersion blender, puree the soup until smooth. Add additional water, if needed, to thin it out. Stir in cream and season to taste with salt and pepper.

Nutrition

Calories: 120kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Cholesterol: 3mg | Sodium: 635mg | Potassium: 912mg | Fiber: 5g | Sugar: 6g | Vitamin A: 28740IU | Vitamin C: 47.2mg | Calcium: 117mg | Iron: 1.6mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Jocelyn (Grandbaby cakes)

    November 22, 2014 at 8:20 am

    This is such a luscious soup filled with amazing flavor.

    Reply
  2. Thao @ In Good Flavor

    November 22, 2014 at 8:52 pm

    This soup looks delicious and nutritious, a perfect autumn meal.

    Reply
    • Celebrating Sweets

      November 23, 2014 at 2:49 pm

      Thanks!

      Reply
  3. Teri

    March 11, 2018 at 8:01 pm

    5 stars
    One of my favorite soups!

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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