Butternut Squash and Carrot Cream Soup

  • Difficulty: Basic
  • 50 minutes
  • 4 servings

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.

Ingredients Needed for Butternut Squash and Carrot Cream Soup

    1 small butternut squash cubed
    1 large carrot sliced
    salt
    pepper
    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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