Butternut Squash Carrot Soup

Butternut Squash Carrot Soup Recipe - GrabSomeJoy.com

My affection for squash is not just a temporary whim that lasts September through November.  No, my love for squash runs deep, as in year round! Did you know they store exceedingly well in the pantry for months?! No squash is left out in my world. I gladly will accept squash in all shapes, sizes, and textures. Grilled yellow squash and zucchini drizzled with olive oil might as well be my summer food anthem. My mamas Zucchini Bread will forever have my heart. Butternut Squash Mac n Cheese, (with crumbled bacon on top of course) will forever be my ultimate comfort food! And now, THIS Butternut Squash Carrot soup has officially etched it’s way onto my squash loving heart. So, my squash loving friends, this is for you!

This Butternut Squash Carrot Soup is many things:

It is…creamy! And without the guilt!

It is… healthy! Two veggies in one dish for the win!

It is…fast! Cook time is under 30 minutes!

It has… homemade croutons!  These little guys add the perfect amount of crunchy texture!

 

Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Ingredients
Soup
Sourdough Croutons
Servings: servings
Instructions
  1. Chop butternut squash into 1 inch cubes. (Or use pre-cut squash if you want to save time.) Chop carrots into bite size pieces and cute the garlic cloves in half. Set aside.
  2. In a large fry pan on medium heat add the olive oil and butter until butter is melted.
  3. Add the cubed butternut squash, chopped carrots, garlic, sea salt, pepper, and ginger to the pan and cook on medium high heat stirring frequently for 15-20 minutes or until squash and carrots become fork tender.
  4. Preheat oven to 425 degrees
  5. While the squash and carrots are cooking cut four pieces of sourdough or whole wheat sourdough into small 1/2 inch cubes. Toss the cubes in a bowl with the olive oil, salt, pepper, garlic powder and Parmesan cheese. Place on a baking sheet and bake for 12-15 minutes or until golden brown and crisp. Set aside when finished.
  6. Once the squash and carrots are tender, turn the pan down to low, stir in the cream cheese until melted.
  7. Transfer the squash and carrots to a blender and add in the water. Add more if you like your soup a little thinner in consistency. Blend until smooth, and serve with croutons on top.
  • Christina

    Made this one tonight and loved it! The croutons were an awesome addition that complimented it perfectly. I added a dash of cayenne pepper for a bit of kick!

  • Homemade croutons are truly the best! So happy you loved it! The cayenne sounds like a great idea. I’ll have to try it!