Butternut Squash Carrot Soup
A simple and healthy butternut squash carrot soup that can be prepared in just over an hour!
Equipment
Ingredients
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon (15 g) unsalted butter
- 2-3 lb whole butternut squash peeled, seeds discarded, and cut into 1-inch cubes
- 3 large carrots peeled and chopped
- 1 large onion chopped
- 1½ quarts (6 cups) low-sodium chicken broth
- ½ teaspoon ground nutmeg
- 2-3 tablespoons (30 - 45 mL) heavy cream
Fried Sage Topping (Optional):
- extra virgin olive oil for frying
- fresh sage leaves
Instructions
- Heat the olive oil and butter in a large soup pot over medium heat. Add the onion and sauté for 3 to 5 minutes, stirring occasionally, until slightly translucent. Add the cubed butternut squash and carrot and continue to cook, stirring often, for 4 to 5 minutes.
- Add the chicken broth and bring to a boil. Lower the heat and simmer for 40 to 45 minutes, or until the squash and carrots are cooked through.
- Using a high-powered blender, such as a Vitamix, or immersion blender, puree the until very smooth. Season with ground nutmeg, salt, and pepper to taste. Before serving, stir in heavy whipping cream.
- Prepare Topping: Heat roughly ¼ cup (60 mL) olive oil in skillet over medium heat until shimmery. Carefully add sage leaves, they should sizzle immediately once they hit the oil, and fry. Transfer to paper-lined plate, sprinkle with salt, and serve.
Slightly adapted from Whole Foods Market Cookbook.
Serving: 1serving, Calories: 336kcal, Carbohydrates: 64g, Protein: 8g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 1150mg, Fiber: 19g, Sugar: 14g