Butternut Squash and Carrot Cream Soup







A recipe allowed in a / diet.

This butternut squash and carrot soup is a smooth operator. We think its appeal comes from simmering the roasted squash and carrot, pureeing them, and mixing them with heavy cream. The result is squash and carrot sweetness with a salty touch.

Nutritional Chart

Calories: 150 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 6 g
  • 12 g
  • 7 g

Ingredients Needed for Butternut Squash and Carrot Cream Soup

1 small butternut squash cubed
1 large carrot sliced
1 tablespoon vegetable oil
1 onion quartered
3 cups of vegetable stock
1 teaspoon turmeric
2 tablespoons of coconut milk
½ cup heavy cream
pumpkin seeds for garnishing

How to Make Butternut Squash and Carrot Cream Soup

  1. Add the butternut squash and carrot on a parchment paper-lined baking tray, season with salt and pepper, drizzle the vegetable oil, then roast for 25 minutes at 360⁰F/180⁰C.
  2. Transfer to a cooking pot over low-medium heat, add the onion and vegetable stock, and season with salt. Bring to a boil then, after reducing heat, simmer until the vegetables are tender or until reduced.
  3. Puree the vegetable mixture using a hand blender, add the turmeric, coconut milk, and heavy cream, season with pepper, then puree again.
  4. Serve in a soup bowl, garnished with pumpkin seeds.

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