Butternut Squash-Carrot Soup

5.0

(2)

2 Reviews

3 Photos

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

Submitted by Scott Pisani

Updated on December 19, 2023

butternut squash-carrot soup topped with pumpkin seeds on yellow table cloth

3

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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

Nutrition Facts (per serving)

298	Calories
8g	Fat
56g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 298
% Daily Value *
Total Fat 8g	11%
Saturated Fat 1g	6%
Cholesterol 6mg	2%
Sodium 1205mg	52%
Total Carbohydrate 56g	20%
Dietary Fiber 8g	27%
Total Sugars 23g
Protein 6g	12%
Vitamin C 55mg	61%
Calcium 166mg	13%
Iron 4mg	22%
Potassium 1169mg	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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