
Classic Butternut Squash Soup
A naturally smooth butternut squash and carrot soup with onion, garlic, salt, and pepper.
Ingredients
Method
- Place the butternut squash, carrots, onion, garlic, salt, and pepper in an 8-quart pot.
- Add enough water to come about 1 inch above the vegetables.
- Bring to a boil.
- Lower the heat and simmer until the squash and carrots are completely soft, about 30-45 minutes depending on the size of the pieces.
- Blend directly in the pot with an immersion blender until completely smooth.
- Taste and adjust salt and pepper. If the soup is too thick, add a little hot water.
Notes
Recipe #214
Yield: About 8-10 servings
Category: Soups
Helpful Notes
- Cut the squash and carrots into similar-size chunks so they soften at the same rate.
- Use a standard 1-lb bag of carrots.
- No cream or flour is needed; the squash and carrots create the texture.

