Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. I use, A good knife makes all the difference, too. This soup will keep for four to five days in the refrigerator. ), so we didnt roast the squash first and he used an immersion blender but the above still stands. Check the carrots after 30 minutes and remove from sheet when tender. Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. However, it also pairs well as an appetizer or side dish with a variety of main courses. Roast squash for 40-50 minutes, until flesh is fork tender. Alternatively can also try tossing your spices with the squash, carrots and onions prior to roasting them. Add onions and cook for about 5 minutes until translucent. Sign up with your email address to receive news and updates. Magazine subscription - your first 5 issues for only 5! Use the knife to cut off the tip-top and very bottom ends of the squash. Place the squash, flesh side down, on the prepared baking sheet. I find that about cup of cooked quinoa is a great way to give the cream butternut squash soup more substance and make it a more filling meal. For the soup: Preheat oven to 425. Any suggestions? Add salt, pepper, ginger, and coconut milk and bring to a simmer. So I wanted to share my version, Roasted Butternut Squash & Carrot Soup. Carefully add the blended vegetables to the simmering pot (repeat). Share a picture on social media with tag. Instructions. The squash I had for my first attempt was a little small so I made up the weight difference with yams, and it came out great as noted. It was disappointingly bland. Preheat the oven to 400F/200C. Cook for about 45 minutes, or until the soft is pliable when squeezed with an oven mitt. And Im with you on the garlic the more the better!! First I find them so easy, everything diced up and roasted, blended and done. Roast for about 1 hour or until the vegetables are nice and roasted. All Rights Reserved. Add your butternut squash, carrots, celery, onion, and garlic to the pan. Roasting will also deepen its flavor, adding another layer to this soup. An easy recipe and comes out super flavorful and creamy. In fact, it tastes even better the next day. I had three helpings just myself!!! Add peeled and chopped butternut squash to a mixing bowl. Full of hearty veggies, sweet apples, and plenty of spice, this roasted, sliced into 1 inch slices (about 1 pound carrots). Once youve blended the ingredients into creamy oblivion, pour the soup back into your soup pot. Blend until smooth. Reduce the heat to a slow simmer and allow the soup to cook for at least 35 minutes, or until the squash is soft. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty. I will treasure this recipe. To make this a Whole30 or paleo butternut squash soup, use something like diced or shredded chicken (omit maple syrup for Whole30). Add squash, cut-side down. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead). I highly recommend, Love this soup. It is healthy, nourishing and comforting, easy and fairly quick to make. Heat the oil in a large pot over medium heat. Heres the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sauted shallot and garlic to the blender. Add garlic and ginger; saut 1 minute. Too much liquid will thin out the soup and we want it nice and thick and creamy! 2023, Haute & Healthy Living. It does NOT disappoint. Required fields are marked *. Step Three: Blend the onion- apple mixture with the roasted butternut squash and veggie broth, until smooth and silky. Then heated up on the stove (and added the suggested butter), had a test bowl, and divided the rest into freezer containers. Were also lucky to have great shallots at our local stores.). This soup will also work with kabocha squash, sweet potatoes, and other sweet-fleshed orange squashes or root vegetables. Drizzle everything with the oil and generously season with salt and pepper. My answer, no you cant. Preheat oven to 400 degrees. Toss apples and carrots with 1 tablespoon cooking oil, teaspoon salt, and 1 teaspoon garam masala. This was the best butternut squash soup i have ever made! Heat about half the oil in a soup pot. Required fields are marked *. If you have an immersion blender: Add the cooked vegetables and can of coconut milk to the simmering pot. Im sorry to hear that, Mary! Uncover and add the coconut milk or cream. Then, transfer it to an airtight container, and store it in the freezer for up to 3 months. Slice butternut squash, carrots, onions, and sweet potatoes. Add squash, cut-side down. Instead I wrapped a few cloves in foil and roasted it along with the squash. Similar to a pumpkin, its orange, fleshy pulp can have a sweet and nutty taste, which is amplified when roasted. Instructions. Once ready to use I pull the containers from the freezer and let the soup thaw in the fridge (if I plan ahead) before reheating. While the carrots are cooking, chop the onions and celery. Currently making this. Here are some fun recipes to use it up: Please let me know how this butternut soup turns out for you in the comments! Drizzle the butternut squash, carrots, onions, garlic and apples with olive oil. Pour in coconut milk and puree again until creamy. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about teaspoon each). Cook for 15 minutes. Im sorry you didnt enjoy this recipe, Joan. Your email address will not be published. Optionally, drizzle with a little coconut milk or olive oil. Return to the pot. I like to use 4 cups. Stop once your soup is ultra creamy and warmed through. With a vegetable peeler, peel the squash. Bake for 20-25 minutes, until vegetables are soft and tender. You usually have two options, and I dont recommend either of them: I found a better way with this soup. But this simple butternut squash soup is just as easily made on the stovetop with an immersion blender. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. Made this for my daughter on Canadian Txs giving. So, its no surprise that this butternut squash and carrot soup has been happening on repeat on our menu! Thank you, Lisa! Im all about making Real Fresh Food for Real Fun Families. Release pressure manually and allow contents to cool for 5 minutes. Gather the ingredients. I used fresh nutmeg and grated a little extra on top. Once cooled crumble the bacon for topping the soup. P.S. It should not be considered a substitute for a professional nutritionists advice. (By fancy, I mean a high-end performance Vitamic, Blendtec, KitchenAid or similar.) Then I close the containers tightly and transfer to the freezer. ▸ Categories budget friendly, Christmas, dairy free, egg free, fall, favorites, gluten free, nut free, recipes, side dishes, soups and stews, soy free, Thanksgiving, tomato free, vegan, winter ▸ Ingredients butternut squash, Vegetable enthusiast. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Transfer roasted vegetables to a large saucepan. Heat the remaining 2 tbsp. I added carrots to the recipe to not only help with the orange colour, but to add some extra health benefits to the dish. Bring to a boil and cook until vegetables are fork tender. There is minimal hands-on prep time, you can even make it in a blender, and it is easily adjustable to dietary needs and taste preferences. Because all of the ingredients are already blended up, you don't have to worry about the freezing process changing or creating any weird textures. Next, add in the carrot, apple, and garlic. Make it dairy free/vegan: Substitute high-quality olive oil for the butter. Drizzle with oil and toss with your hands until the vegetables are coated with oil. Keep scrolling to the recipe card below for the full printable butternut squash soup recipe! The bland comments could relate to a particular squash; weve had squash that tasted like water, and squash that tasted like heaven. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Use a good quality chicken broth or stock, preferably homemade. Will absolutely be making it again. Peel and slice onion, add to the sheet pan. The flavor complexity was far superior to other butternut squash soup recipes Ive tried. It is slightly sweet, savory, and has a lovely depth of flavor. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. So happy you all loved it! When veggies are done roasting, heat a large deep pot over medium heat with the broth, coconut milk, ginger, and apple cider vinegar. This is SIMPLY delicious! Instructions. Now she wants it again for American Txs giving. It is simple and delicious, and a very healthy meal. Drizzle the sheet pan lightly with olive oil and salt & pepper to taste. Add the carrots and celery and cook for another 5 to 7 minutes. Preheat oven to 425F. Instructions. Warming, nourishing, and satisfying. Saut chopped onions and rosemary in olive oil and butter until soft about, 5-7 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. How to Make Acorn Squash Apple Soup. I just used a regular stand blender and when my soup was nearly the desired thickness I rinsed out the last soupy bit out of the blender and into the pot with a bit of straight broth. I also didnt use heavy cream, and I accidentally bought vegetable broth instead of chicken so I also used that. This is the recipe I go to every single time I make butternut squash soup. I recently invested in. Highly recommend!!!! Sounds like I changed the recipes but honestly I dont think I did much and its so yummy. ), but this one is exactly right. This recipe boasts bold flavors from roasted butternut squash, carrots, red bell peppers, garlic, and bacon. If you do all of this the soup will be PERFECT!! I made this last night and will be making it again. It will make your soup taste luxurious and lightly herbal. Thank you for the great recipe. It turned out really great. Simple, deliciously nourishing and it brightens even the gloomiest of winter days. Peel and slice onion, add to the sheet pan. ), and the flavor is out of this world good! xo. Hubby loved it and will definitely make again Thank you! My fianc had it for breakfast, lunch, and dinner. What is missing? Published: November 23, 2022 | Updated: November 23, 2022 | Leave a comment | Jump to Recipe. Preheat the oven to 400 degrees Fahrenheit. Your recipes are the go to recipes at our family gatherings. We make *a lot* of soups, and this is already close to #1 on my list on the first attempt. Ive been looking for a butternut squash + carrot coconut soup that tastes similar to the one at my favorite restaurant in NYC, and this was it! I told him I was sick of it anyway, so he said wed have to look up a new recipe THIS IS THE ONE, GUYS. Transfer to the slow cooker. and garlic. You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results. (20 oz/4 cups) Mann's butternut squash cubes. Instructions. You can freeze any leftovers to reheat at a later time. January 12, 2018 Last Modified: May 23, 2022 by Regina | Leelalicious 41 Comments. Boil covered on medium heat for about 15 minutes. Will be making again! The best part is that the soup is both vegetarian and vegan! Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Step 1 - Arrange the butternut squash, carrots, onion, and garlic on a non-stick baking sheet in a single layer, drizzle oil on top, and toss until they are well coated. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Continue to heat until steaming and hot enough to serve, top with crumbled bacon. Cook for a couple more minutes, stirring often. Get my latest recipes + free email bonus! Remove the sheet pan from the oven, remove bacon from the sheet pan and set aside to cool. Step 2. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews! One note no need to toss the seeds! Cut into roughly equal sized cubes about 1 cm. Another favorite soup to add Fall and Winter to your dinner rotation! Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to email a link to a friend (Opens in new window). With the addition of coconut milk and curry powder this is an aromatic soup perfect for a chilly fall evening. Cook another 25-30 minutes, until the bacon is done and the vegetables are all soft. To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic). Not hard and SO delicious! Place the carrots on the baking sheet. Position a rack in the center of the oven and heat to 400 F. Line a rimmed baking sheet with foil. Amazing. Thank you! Made with wholesome ingredients, butternut squash carrot soup packs in a full serving of veggies along with plenty of fibre, vitamins, minerals and antioxidants to keep you nourished and satisfied. By arranging your squash in a single layer on a baking sheet and roasting it before the . Email me when Kate or another C+K reader replies directly to my comment. The only tweaks I made were to add a diced Granny Smith apple and some fresh dill at the ginger stage since I had them on hand. New on the blog today: cinnamon pecan banana bread, I love shrimp, and one of the things I love most a, Happy National Pie Day! :D. Im so glad you loved it! Allow the pressure to release naturally for 15 minutes after the pressure cooker is done. Stir in the ginger, apple cider vinegar, and broth. Then, using a cooking spoon . Add carrot, celery and onion. Spread veggies out into a single layer. Roast for 35-40 minutes until soft, stirring once. Transfer vegetables into a food processor or a blender (in 2 batches if needed). Bring to a boil. Step 2. Ive made it for them a few times and I believe its one of their favorites! Carrot and Butternut Squash Soup with Coconut Milk, Why We Love This Butternut Squash Carrot Soup, How to Make Carrot and Butternut Squash Soup Step by Step, Tips for the Best Roasted Butternut Squash Soup, Easy Lazy Lasagna Soup Recipe {Slow Cooker}. Yellow Pea and Coconut Milk Soup Leite's Culinaria. straight to your inbox! This cozy soup is loaded with fresh vegetables that are roasted to bring out their natural sweetness. PS.Who is Cookie? I made this soup I think 5 times. How would you recommend reducing the sodium without sacrificing flavour? Taste and adjust seasonings or ginger to your liking. This soup really doesnt need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blades way). My recipes are for any home cook, they focus on real ingredients that people are familiar with. Transfer to the oven and cook for 15 minutes. Roast them and use them to top your soup or just snack on them! For more hearty and filling soup recipes, check out my Sweet Potato Coconut Soup and Instant Pot Butternut Squash Soup! Sneak a small sprig of rosemary underneath each piece of squash. This Butternut Squash and Carrot Soup fits the bill perfectly. The recipe is vegan, gluten free, clean eating and can also be paleo or Whole30. I found this recipe after my husband had already cut up an 8+ lb. The combination of rich spices melts into the sweet coconut milk to create a balanced delectable flavor. Fantastic soup. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Finally add the garlic cloves to the sheet pan. This apple-cranberry herbed stuffing is perfect on . Place the lid on the pot, set to the Sealing position, and pressure cook until squash is fork tender. Balsamic Butternut, Kale and Cranberry Panzanella, Butternut Squash Chipotle Chili with Avocado, Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing. Add the chopped squash, carrot, potato, broth, and cinnamon and nutmeg to the pot. Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network. Roast for 20 minutes. Add your butternut squash, carrots, celery, onion, and garlic to the pan. Working in batches, puree soup in a blender until smooth. Wow, just wow! If your soup is piping hot from the blending process, you can pour it into serving bowls. Will definitely be making again and excited to share with others! 2 cups water+Better Than Bouillon OR vegetable stock. Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the butternut squash is very tender. Add the chopped shallot and 1 teaspoon salt. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. So next time you are at the farm stand or grocery store make sure to grab a squash and some carrots to makeRoasted Butternut Squash & Carrot Soup.