I don’t know about you guys, but nothing tastes better on a cold day than a bowl of hot soup. Well today is one of those days and last night’s Butternut Squash Carrot Soup tastes perfect!
Usually when I make butternut squash soup I don’t use carrots. This time however, I had a few left over from the last farmers market. I threw both the carrots and the squash in the oven for about an hour and roasted them.
I love the smell of vegetables roasting, not to mention the extra depth of flavor it gives them. Once the vegetables were roasted I added them to the onion that was sauteing in my stock pot. I added salt, pepper, and chicken broth to the mix, then let it simmer away for another 40 minutes or so.
Once the squash, carrots, and onion were all super tender, I turned off the heat and got out my trusty immersion blender. I love using it for creamy soups, I feel it is so much more simple than using a standard blender. Of course if you don’t have one, a blender is the way to go. After the soup was nice and smooth I added some freshly grated nutmeg and equal parts skim milk and non fat evaporated milk. The result was a smooth, warm delicious Butternut Squash Carrot Soup!
The soup has minimal and simple ingredients, yet the flavor is full of depth. The roasting of the vegetables plays a big roll in the flavor as well as the nutmeg. So, the next time you wake up to a cold day make this easy and flavorful soup, it’s sure to warm you up!