Butternut Squash Carrot Soup
This Butternut Squash Carrot Soup is the ultimate comfort meal. It's easy to make and incredibly delicious. The flavors pair perfectly together and create a thick, creamy texture.
Ingredients
- 2 cups Chicken broth/stock, or Vegetable broth/stock
- 3 cups Butternut squash, Peeled and cubed
- 1/2 lb Carrots, Peeled and chopped in chunks
- 1 small Sweet Onion, Quartered
- 3-5 cloves Garlic, Roasted
- 2 tbsp Honey
- 1 tsp Paprika
- 1/2 tsp Ground Cumin
- Rice, Quinoa or Grain, Optional, for serving
Instructions
- First, let's roast the vegetables. Preheat the oven to 400 degrees F
- Line a baking pan with aluminum foil and spray with nonstick
- Add the cubed squash, prepared carrots and onion
- Spray the top of the vegetables with nonstick
- Wrap the garlic in aluminum foil and add to the tray
- Bake in the oven for 35-40 minutes or until vegetables are soft
- (Optional) While the vegetables are roasting, make the rice, quinoa or another grain to pair with the soup
- Once the vegetables are done in the oven, remove and let sit for about 5-10 minutes
- Add the broth, paprika, cumin, honey, butternut squash, carrots, onion and garlic to a blend
- Blend until smooth and creamy (add extra broth if you want it to be thinner)
- Pour over the rice
- Grab a spoon and enjoy!
Nutrition
Calories: 142kcal, Carbohydrates: 34g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Cholesterol: 2mg, Sodium: 487mg, Potassium: 701mg, Fiber: 5g, Sugar: 18g, Vitamin A: 20886IU, Vitamin C: 30mg, Calcium: 99mg, Iron: 2mg