Creamy Butternut Squash and Carrot Soup Recipe in 45 Minutes
A creamy and comforting soup made with butternut squash and carrots, perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 3 large carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add butternut squash and carrots, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in coconut milk, cumin, smoked paprika, salt, and pepper.
- Simmer for another 5 minutes, then serve warm.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with fresh herbs or roasted seeds for extra flavor.