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Hey there, soup lovers!
Feeling chilly or just in the mood for something cozy? I’ve got the perfect recipe for you!
Today, I’m sharing my creamy butternut squash and carrot soup.
It’s warm, vibrant, and packed with flavor. Plus, it’s super easy to whip up!
Grab your blender and let’s make some soup magic!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with pumpkin or sweet potato for a similar texture and flavor profile. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time slightly as needed, as pumpkin may cook faster than butternut squash.
Carrots can be substituted with parsnips or golden beets for a different flavor while maintaining a similar texture and nutritional value. These root vegetables blend well in soups and provide a subtle sweetness. Use the same quantity as called for in the original recipe.
Quinoa can be swapped with bulgur wheat or millet for those seeking different grain options. These alternatives provide similar texture and nutritional benefits. Cook according to package instructions, as cooking times may vary slightly from quinoa. For a low-carb option, consider using cauliflower rice instead, reducing cooking time and adjusting liquid quantities accordingly.
Preparation Time | 15-20 minutes |
Cooking Time | 30-40 minutes |
Total Time | 45-60 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 15-20 g
- Fat: 20-25 g
- Carbohydrates: 80-90 g
Ingredients
- 1.5 lbs butternut squash cubes (4 cups)
- 1 lb carrots
- 1 small onion
- 3 garlic cloves
- 2 tablespoons olive oil
- Salt
- Pepper
- 4 cups vegetable broth or chicken broth
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon paprika powder
- 1/2 teaspoon cumin
- 1/8-1/2 teaspoon cayenne powder (adjust to your heat preference)
- 3/4 cups quinoa
- 1 cup water
- 1/4 teaspoon salt
Step 1: Prepare the Oven and Vegetables
Begin by preheating your oven to 400°F (200°C).
Prepare the butternut squash by cutting off the ends, peeling the skin, and removing the seeds.
Chop the squash into 1-inch cubes, amounting to about 1.5 lbs or 4 cups.
Place the cubes on a baking sheet, season them generously with salt, pepper, and a drizzle of olive oil, and toss to coat evenly.
Step 2: Prepare Additional Vegetables
On a second baking sheet, place 1 lb of peeled and chopped carrots, 3 garlic cloves, and 1 small onion cut into quarters.
Season these with salt, pepper, and a drizzle of olive oil.
Toss everything to coat, ensuring the vegetables are evenly seasoned.
Step 3: Roast the Vegetables
Roast both baking sheets of vegetables in the preheated oven for 25 to 30 minutes, remembering to toss them halfway through the cooking process, around the 15-minute mark, to ensure even roasting.
Step 4: Season and Blend the Soup
Once the vegetables are roasted, transfer them to a mixing bowl.
Add 2 tablespoons of maple syrup or honey, 1 teaspoon of paprika, 1/2 teaspoon of cumin, and between 1/8 to 1/2 teaspoon of cayenne powder, depending on your heat preference.
Mix the ingredients well.
Blend the seasoned vegetables using a high-speed blender on the soup function for 2-3 minutes until smooth.
Alternatively, you can transfer them to a large pot, add 4 cups of vegetable or chicken broth, and blend with an immersion blender until smooth.
Step 5: Cook the Quinoa
While the soup is blending, prepare the quinoa.
Rinse 3/4 cup of quinoa under cold water, then combine it with 1 cup of water and 1/4 teaspoon of salt in a separate pot.
Cook the quinoa according to the package instructions until it’s fluffy and tender.
Step 6: Assemble and Serve
To serve, place about 1/2 cup of cooked quinoa in a bowl and pour the creamy butternut squash and carrot soup over it.
Garnish each bowl with roasted pumpkin seeds and freshly chopped cilantro or parsley.
For an extra touch of flavor, drizzle with extra virgin olive oil or a swirl of cream before serving.
Enjoy your wholesome, hearty soup!