Butternut Squash and Carrot Soup

Serves 4 to 6 


Optional: Croutons ( Homemade Croutons) and fresh thyme

  1. Preheat oven to 375f
  2. Using a potato peeler, peel off the skin of the butternut squash.
  3. Slice the butternut squash in half (long ways) and scoop out the seeds.
  4. Slice the squash in 1 inch slices and lay out on a cookie sheet with parchment paper. May need 2 cookie sheets.
  5. Bake for 45 minutes to an hour, or until fork can easily pierce the butternut squash.
  6. Chop the onions and garlic into small chunks and add to a large pot with a drizzle of oil. Saute for 2 minutes until the onions start to turn a light golden brown.
  7. Add broth to the veggies and bring to a light boil. Once it comes to a light boil let it simmer until the carrots are soft and you can easily stick a fork through them.
  8. Once the butternut squash is done add all into the pot and immersion blend. You can also add to a blender.
  9. Add salt and pepper to taste. Top with croutons and fresh thyme.
  10. Enjoy!


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