Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup

This delicious and creamy butternut squash carrot soup is really delicious and brimming with the goodness of vegetables. Looks pretty too.

Course Soup

Cuisine American

Keyword vegan butternut squash soup

recipe soups

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 151kcal

Author Rachna Parmar

Equipment

1 Chef's knife

Ingredients

3 cups butternut squash
1 medium potato cut into cubes
1 carrot chopped
1 onion diced
2 tbsp. ginger garlic minced
2 tbsp. vegan butter or olive oil
1 tsp. pepper
½ tsp. salt
1 tsp. oregano
1 tsp. smoked paprika
1 cup almond milk
3 cups vegetable stock
¼ tsp. turmeric optional

Garnish

2 tbsp. pumpkin seeds

Instructions

This recipe is really easy and mostly all the prep time is taken up in chopping the vegetables. If you can get pre-cut butternut squash then it is really worth it. It saves so much time in peeling and chopping.
If not, you can microwave the butternut squash before chopping and peeling it or roast it without peeling and then use the flesh. Have 3 cups of butternut squash for the soup.
Peel and chop one medium potato and 1 carrot. Dice 1 onion and mince ginger and garlic or use paste. Heat pan and take 2 tbsp. vegan butter or olive oil. Add diced onion and carrot and saute for a couple of minutes.
Add minced ginger and garlic and saute for a minute more. Now add in the potato and butternut squash and saute for 3-4 minutes.
Add in 3 cups vegetable broth. Cover and cook after bringing the stock with vegetables to a boil. Simmer for about 20 minutes till butternut squash is cooked through and mushy. Cool down the veggies a bit and then using an immersion blender or a regular blender, blend all the veggies to a thick soup.
Place it back in the pan and turn on the heat. Add 1 cup of almond milk and stir well to slightly thin down the soup. Bring it back to a boil. Add in 1 tsp. dry oregano, ½ tsp. salt, 1 tsp. smoked paprika, ¼ tsp. turmeric (optional) and 1 tsp. pepper. Mix well. Taste and adjust seasoning.
Serve your delicious and creamy butternut squash soup after garnishing with some pumpkin seeds. It is so delicious. You can serve with a side of toasted bread and grilled tofu for a tasty, hearty meal.

Notes

1. Peeling butternut squash is tough and time consuming. You can slice it in half and roast it with skin on. Use that flesh in the soup. Or you can microwave the squash to soften it and then cut out the flesh.

2. The soup will thicken with time. Use broth or almond milk to thin it down. You could also use coconut milk in place of almond milk.

3. You can skip the potato but it does help in thickening the soup and making it creamy. You can use sweet potato in place of potato as well.

4. You can serve the soup after squeezing lemon juice for a brighter flavour.

5. Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. This soup freezes well. Let it cool, then freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition