There’s a certain magic in the simplicity of seasonal vegetables transforming into a heartwarming bowl of Butternut Squash and Carrot Soup. This soup is not just a feast for your taste buds, but also a visual delight with its rich, vibrant orange color. Perfect for a cozy family gathering, this recipe brings everyone together, sharing warmth and nourishing each other with every spoonful. The touch of fresh thyme adds a fragrant complexity, making it an unforgettable dish. This recipe combines creativity, family bonding, and a celebration of autumn’s finest produce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
- Fresh thyme and carrot ribbons, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and sliced carrots to the pot. Stir to combine with the onions and garlic.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the fresh thyme leaves and season with salt and pepper to taste. If using, add the coconut milk for a creamy texture, and mix well.
- Ladle the soup into bowls and garnish with fresh thyme and carrot ribbons.
Helpful Tips
- For an extra depth of flavor, roast the butternut squash and carrots before adding them to the soup.
- If you prefer a chunkier texture, only partially blend the soup.
- Substitute fresh thyme with rosemary or sage for a different aromatic profile.
Storage Instructions
Store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes well; store in a freezer-safe container for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if needed.
Suggested Pairings
Serve this delightful Butternut Squash and Carrot Soup with a side of crusty bread or a fresh green salad. It pairs beautifully with a glass of crisp white wine, such as a Sauvignon Blanc, or a warm cup of spiced apple cider.
We hope you enjoy making and savoring this Butternut Squash and Carrot Soup as much as we do at Zynahz. Don’t forget to share your culinary creations using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback, so please leave a comment on our website Zynahz. For more delicious recipes and updates, subscribe to our newsletter and follow us on social media. Happy cooking!
