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a bowl of butternut squash carrot soup ready to serve in a white bowl on a wooden table with fall accents

Fall Butternut Squash & Carrot Soup

Print Recipe
This creamy and delicious Butternut Squash & Carrot Soup is simple to prepare and makes a perfect first course for your Holiday dinner.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 147
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 2 tablespoons butter
  • 2 pounds butternut squash , peeled and cubed
  • 2 large carrots , chopped
  • 1/2 large onion chopped
  • 2 celery stalks , diced
  • 2 cups chicken or vegetable broth , low sodium
  • 1/2 cup half and half
  • salt & fresh pepper to taste
  • roasted butternut squash seeds (optional)

Instructions

  • Melt butter over medium heat in large saucepan. Add squash, carrots, onions, and celery, saute for 10 minutes. Add chicken broth until vegetables are just covered, bring to a boil.
  • Cover, reduce heat to simmer for 40 minutes. Remove from heat and place vegetables into a blender (reserve liquid in the pot).
  • Blend until smooth, return mixture to pot and stir into liquid, add half and half, salt and pepper to taste and any additional chicken stock to get the consistency you desire.

Notes

To blend the soup, you can either use an immersion blender right in the soup pot or transfer it to your blender (love my Ninja) and puree until smooth.