Butternut Squash Carrot Soup

A bowl of creamy orange soup topped with croutons, cilantro leaves, black pepper, and a swirl of cream, placed on a white wooden surface.

5 from 1 vote

Butternut Squash Carrot Soup

This creamy butternut squash carrot soup is cozy, flavorful, and made with simple ingredients. The coconut milk makes it velvety smooth while curry powder adds warmth. Perfect for pairing with bread or salad!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: fall, soup

Servings:

Calories: 117kcal

Author: Sophie Viau

Equipment

Large pot
Immersion blender (or regular blender)
Wooden spoon

Ingredients

1 butternut squash peeled and cubed
3 carrots chopped
2 potato peeled and diced
1 medium onion chopped
8 cups chicken broth or veggie broth
1 can (14oz) coconut milk
2 tablespoon curry powder
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat oil in a large pot and sauté the onion until softened.
Add butternut squash, carrots, potato, and curry powder. Cook for 2 minutes.
Pour in broth, bring to a boil, then reduce to a simmer for 20 minutes, until vegetables are tender.
Use an immersion blender to puree until smooth.
Stir in coconut milk, season with salt and pepper, and garnish with cilantro.

Notes

If blending in a regular blender, let the soup cool slightly before transferring. Use roasted squash for extra depth of flavor. Add more broth if you prefer a thinner soup. This soup freezes beautifully, store in single-serve containers for easy lunches

Nutrition