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!
- 1 large butternut squash
- 3 carrots, peeled
- 1/2 cup diced onion
- 2-14.5 oz. cans low sodium chicken broth
- 1 cup water
- 1/2-3/4 t. kosher salt
- Fresh ground black pepper to taste
- Fresh ground nutmeg to taste
- 1/3 cup skim milk
- 1/3 cup non fat evaporated milk
- Heat oven to 375 degrees.
- Line a baking sheet with foil and spray with cooking spray.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Peel and cut the ends off of the carrots.
- Spray the squash and carrots with cooking spray or rub them with a little bit of olive oil.
- Bake the squash and carrots for approximately 45 minutes or until soft and tender.
- In the meantime, saute half a cup of diced onion in a stock pot.
- When the squash and carrots are ready, roughly dice them and add them to the stock pot with the onion.
- Cook for several more minutes and then add in the two cans of chicken broth,a cup of water, salt, and pepper.
- Let the mixture simmer for another 30-45 minutes or until the vegetables are very soft.
- Remove the pot from the heat and blend with an immersion blender until smooth.
- Add the nutmeg and milks to the soup and blend for another minute.
- Serve immediately.
If you don't have an immersion blender use a regular blender to make the soup smooth.