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Butternut Squash-Carrot Soup

Butternut Squash-Carrot Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Base Ingredients

    • 2 tablespoons olive oil
    • 🧅 4 shallots, diced
    • 🥕 1 cup diced carrots
    • 🧄 2 tablespoons chopped garlic
    • 2 tablespoons chopped fresh ginger
    • 2 pounds cubed butternut squash

  • Seasonings and Broth

    • 4 cups chicken broth
    • 3 tablespoons curry powder
    • 🍯 3 tablespoons honey
    • ½ teaspoon ground white pepper
    • ¼ teaspoon cayenne pepper

STEPS

1

Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft.

2

Add cubed butternut squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper. Bring to a boil.

3

Reduce heat, cover, and simmer until squash is soft.

4

Puree soup with an immersion blender until smooth.

5

Cook the pureed soup for an additional 3 minutes.

NUTRIENTS

Per 1 serving

🔥

298

Calories

  • 6
    Protein
  • 56
    Carbs
  • 8
    Fats

💡 For a vegan option, substitute chicken broth with vegetable broth.Use pre-cut butternut squash to save prep time.Add a dollop of yogurt for creaminess if desired.Store leftovers in the refrigerator for up to 3 days.