Savory Butternut Squash and Carrot Soup

Name: Savory Butternut Squash and Carrot Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, coarsely chopped; 4 cloves garlic, crushed; 4 medium carrots, cut into 1-inch pieces; 3 ribs celery, cut into 1-inch pieces; 2 small or 1 large butternut squash, peeled, seeded, and coarsely chopped; 5 cups vegetable broth; 2 tablespoons coarsely chopped fresh sage, more for garnish, optional; 1/2 cup soy milk, or oat milk; Sea salt, or kosher salt, to taste; Freshly ground black pepper, to taste

A simple and satisfying butternut and carrot soup recipe can be prepared in just 15 minutes of active cooking time for a delightful meal.

⭐ 4.5 (79 reviews) Prep: 15 minCook: 50 minTotal: 65 minYields: 6 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Heat 2 tablespoons olive oil in a large soup pot over medium heat.
Sauté 1 chopped onion and 3 crushed garlic cloves for 5 minutes until soft.
Stir in 4 carrots and 3 celery ribs, then cook for 5 to 7 minutes more.
Add chopped butternut squash, 5 cups vegetable broth, and 2 tablespoons fresh sage; stir well.
Bring the soup to a boil, then reduce heat to a simmer and cook for at least 35 minutes until the squash is tender.
Puree the soup using a food processor, blender, or immersion blender.
Stir in 1/2 cup plant-based milk, season with salt and pepper, then serve.

Nutritional Info (per serving)

Calories: 162 kcal

Carbohydrate: 12 g

Cholesterol: 18 mg

Fiber: 3 g

Protein: 6 g

Saturated Fat: 2 g

Sodium: 712 mg

Sugar: 4 g

Fat: 11 g

Unsaturated Fat: 0 g