Butternut Squash Carrot Soup
Medium Chinese Soup

Butternut Squash Carrot Soup

Total Time
1h 12m
19m prep · 53m cook
Servings
4 people
Rating
Difficulty
Medium
30 views

This butternut squash and carrot soup is perfect for a winter's day.

Ingredients

  • 2 tablespoons olive oil
  • 4 shallots , diced
  • 1 cup diced carrots
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped fresh ginger
  • 2 pounds cubed butternut squash
  • 4 cups chicken broth
  • 3 tablespoons curry powder
  • 3 tablespoons honey
  • 0.5 teaspoons ground white pepper
  • 0.25 teaspoons cayenne pepper

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger to hot oil. Sauté until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.

  2. 2

    Purée squash mixture with an immersion blender until smooth.

  3. 3

    Cook soup for another 3 minutes.

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Nutrition Facts

Per serving

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