Freezable Butternut Squash-Carrot Soup

This large-batch butternut squash-carrot soup is a wholesome and easy recipe and perfect for make-ahead meals as it freezes well.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 161 Calories

Ingredients

• 1 teaspoon salt
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 6 cups water
• 6 cubes chicken bouillon
• 1 large butternut squash - peeled, seeded, and cut into 2-inch cubes
• 0.25 cup olive oil
• 1.5 cups chopped carrots

Recipe Instructions

Step 1

Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.

Step 2

Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.