Butternut Squash Carrot Soup
So in the beginning of this venture there is going to be a lot of "cheating." But, for this project I don't think "cheating" is necessarily a bad thing and I also never said that all of the soups that I post would be 100% never-made. Quite the opposite in fact, as I want to "perfect" the soups I know so well and then move on to more challenging soups. Anyway, that being said yesterday I created an amazing (if I do say so myself) butternut squash and carrot soup. The only reason I say "cheating" is because I have created this soup many times in the past. In fact, it was weekly staple of winter 2008. The beauty of this soup, as with most soups is its ability to be interchanged with a variety of ingredients. You can substitute carrots for potatoes, or add mixed veggies, rice, pasta, etc to give it more substance. I personally think its great as is, but to soup his own. Enjoy!
Total Steps
6
Ingredients
13
Tools Needed
7
Ingredients
- 1 large butternut squash, peeled and cut into cubes
- 2 bags frozen butternut squash(optional)
- 1 cup water
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cube chicken bouillon
- 1 bag carrots, cut up
- 1/2 onion red onion, cut up
- 1 clove garlic, finely chopped
- 1 tablespoon nutmeg
- 1 tablespoon cinnamon
- salt
- pepper
Instructions
Step 1
Pour chicken broth and water into a large soup pot. Bring the mixture to a slight boil.
Step 2
Add the cut-up red onions, finely chopped garlic, salt, pepper, and chicken bouillon cube to the pot.
Step 3
Add the butternut squash cubes (fresh or frozen) and cut-up carrots to the pot.
Step 4
Cook the soup for approximately 1 hour.
Step 5
During the last 10-15 minutes of cooking, add the heavy cream, cinnamon, and nutmeg. Taste and adjust seasonings as desired.
Step 6
Once cooked, use a hand blender to mix the soup until it reaches a thick, smooth consistency.