Look at that color! Butternut Squash and Carrot Soup is so vibrant in color its beautiful! I never would have tried this recipe if it wasn’t for Bread & With It. Trying new recipes comes with the territory when you have a food blog. I am completely grateful and excited for the opportunity but also the motivation to try new things. I hear people talking all the time about how great squash is and until now I didn’t know that squash could be good. I know that sounds terrible but it’s true. I have lived most of my life with the understanding that squash is gross. All of that has changed with Butternut Squash and Carrot Soup. This was good. Really good.
The base of this soup is made of squash and carrot of course. I’m sure you gathered that from the name. Chicken broth and a small amount of half-and-half are added once the vegetables are tender before pureeing. You never would guess that chicken broth was added because isn’t not an apparent flavor. Actually, all the flavors in this soup blend together beautifully. I really enjoyed the addition of ground ginger in this recipe. It’s just the right amount to where the soup has its own mild heat, perfect for an autumn afternoon or evening. It warms you up!
I read somewhere recently that squash has anti-cancer properties. I don’t know if that is true or not. I don’t really believe that only one food can solely fight cancer but maybe a combination of healthy foods could potentially strengthen your body and thus help fight cancer. Regardless, the addition of squash to our family diet is giving us more variety of vegetables. With more vegetables comes all of their wonderful vitamins, not to mention low-calorie meals! The healthier this family is, the happier I am!
- 3 cups peeled, diced butternut squash (about 1 small)
- 2 cups thinly sliced carrot (4 medium)
- 3/4 cup thinly sliced leek or chopped onion
- 1 tablespoon butter
- 2 14-ounce cans chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup half-and-half or light cream
- pumpkin seeds, toasted (optional)
- Melt butter in a large saucepan. Add squash, carrot, and leek. Cover and cook over medium heat about 8 minutes. Stir occasionally for about 8 minutes. Add broth and bring to boiling. Reduce heat and simmer, covered, for 25 to 35 minutes. Cool slightly.
- Blend mixture in a food processor or blender. Once smooth, return all of mixture to the saucepan and season with white pepper and nutmeg. Bring to a boil and add half-and-half. Heat soup one last time. If desired, garnish each serving with pumpkin seeds.
