Butternut Squash and Carrot Soup
Quick and easy comfort food, Butternut Squash and Carrot soup is perfect when it gets cold out. With only a few simple ingredients but packed full of flavour and nutrients, you'll be making this soup all winter.
Servings: 4 servings
Calories: 191kcal
Ingredients
- 500 grams butternut squash peeled and chopped in ½ inch pieces
- 500 grams carrots diced
- 1 onion diced
- 1 chilli diced (optional or more if you like it spicy)
- 2 cloves Garlic diced
- 6 sprigs thyme
- 750 ml stock either chicken or vegetable
- 4 tbsp crème fraîche optional, to serve
- 1 tbsp olive oil
- chilli/red pepper flakes to serve
Instructions
- Heat the oil in a large pot or Dutch oven over a medium high heat.
- Sweat the onions, garlic and chilli plus pinch salt for a couple of minutes until the onion starts to soften. Add the squash and carrots and cook 3-4 minutes.
- Add the thyme sprigs then pour in the hot stock. Bring to simmer, turn the heat down, put the lid on and cook for 20 to 25 minutes, until the vegetables are soft.
- Carefully remove the thyme sprigs (the leaves should have all fallen off into the soup) then blend either using a stick blender or transfer to a blender.
- Stir in 4 tablespoons of crème fraîche to serve (optional), season to taste and garnish with chilli flakes.
Nutrition
Calories: 191kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 843mg | Potassium: 947mg | Fiber: 7g | Sugar: 12g | Vitamin A: 34821IU | Vitamin C: 55mg | Calcium: 130mg | Iron: 2mg