Butternut Squash and Carrot Cream Soup

With the cold weather biting, there’s nothing like a nice pumpkin soup, I think the other one we’ve made around here was with roasted pumpkin, this one is much simpler and with a little carrot, its diferent but still fantastic, I love these creamy soups, pumpkin soup, bean soup, chickpea soup, they’re all delicious and as you can see in the nutritional information, even adding a drizzle of olive oil, this is a super comforting recipe, very sweet and with very few calories.

I used butternut squash, which is excellent for roasting, but this soup is flexible and can be used with all kinds of squashes. I also added a teaspoon of sour cream at the end, which isn’t obligatory, but as it’s a very sweet soup (squash, carrots, onions and garlic become sweeter after cooking), the sour cream gives it more creaminess and cuts the sweetness a little, it just makes it more yummy, so let’s get to the recipe.

Butternut Squash and Carrot Cream Soup

Servings: 4
Time: 35mins
Difficulty: Easy
Rating: ★★★★★
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Indulge in the velvety warmth of this Butternut Squash and Carrot Cream Soup, a delightful blend of sweet and savory flavors. Topped with a spoonful of tangy sour cream, this comforting dish is perfect for any cozy evening.

Ingredients

Pumpkin – 450gr (Butter Pumpkin Variety)
Carrot – 2
Onion – 1
Garlic – 4 cloves
Chicken Stock – 1 cube
Sour Cream – To taste (Optional)
Olive Oil – A few drizzles
Salt – A pinch

Directions

Dice the onion and garlic, add it to a large saucepan and fry them a little with a drizzle of olive oil, then add the pumpkin and carrots also diced, followed by the crumbled chicken stock cube and a pinch of salt.

Cover with hot water and bring to the boil (you don’t need to add a lot, because you can add more water later if its too thick, but you can’t take the excess water so easily if you want), then lower the heat and simmer for about 10 minutes.

Check to see if the carrots and pumpkin are tender, if not let them cook a little longer, but don’t let it go beyond 20 minutes, even with large cubes and whole carrots everything should be more or less all cooked in 20 minutes.

Remove from the heat and blend everything with a hand blender or a food processor (because it’s hot, when blending don’t close it completely or it might create pressure and blow up on you), until you get a smooth creamy texture, taste and check for salt, and add a drizzle of olive oil as well as add water to get to the consistency you prefer, I like it quite thick so only half a glass of water was enough for me.
And it’s ready to serve, you can add a little sour cream to each bowl (don’t add the sour cream to the whole soup, this will only reduce the shelf life of the soup), you can also easily freeze it, creamed type soups freeze perfectly well, bon appetit.

Note: I haven’t added the nutritional information for the sour cream, because the amount or use is variable and to everyone’s taste, however a teaspoon of sour cream is about 10/20kcal so it’s not a disaster to add it ;D

This recipe for Butternut Squash and Carrot Cream Soup was originally created on BakeAfter.com. Esta receita de Sopa Cremosa de Abóbora foi publicada em português no Iguaria.com.