Freezable Butternut Squash-Carrot Soup

Freezable Butternut Squash-Carrot Soup

This butternut squash-carrot soup is a wholesome and easy alternative to the delicious autumn favorite. It makes a large batch which freezes well, and spices can be adjusted to taste.

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

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.

Ingredients

  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 large onion, chopped
  • 1 teaspoon ground black pepper
  • 1 ½ cups chopped carrots
  • 6 cups water
  • 6 cubes chicken bouillon
  • 1 large butternut squash - peeled, seeded, and cut into 2-inch cubes

Categories

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