Butternut Squash and Carrot Soup

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add squash and carrots, cook for another 5 minutes.
  4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in coconut milk, cumin, nutmeg, salt, and pepper.
  7. Simmer for an additional 5 minutes before serving.

Notes

This creamy and aromatic soup is perfect for a cozy lunch.

Dietary Tags

Recipe By:

Chef AI

Butternut Squash and Carrot Soup

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add squash and carrots, cook for another 5 minutes.
  4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in coconut milk, cumin, nutmeg, salt, and pepper.
  7. Simmer for an additional 5 minutes before serving.