Butternut Squash & Carrot Soup

READY IN: 50mins
Recipe by KristiMac

A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.

Top Review by CannB1

I had some carrots too old to be used in a salad and found butternut squash I forgot I had tossed into the freezer. Time for soup! I was intrigued by the Chinese 5 spice used in this recipe so decided to try it. This is delicious!!! My family nearly licked the pot clean. I have added it to the family cookbook. Thank you so much. (I used 3 cups chicken stock, 3 cups vegetable stock, and the remainder of a bottle of riesling. If you don't have an immersion blender, this is why you should invest in one. Much easier than using a food processor.)

Ingredients Nutrition

Directions

  1. Spray stockpot with cooking spray & sweat onion over medium heat.
  2. Add carrots & cook about 4-5 minutes.
  3. Add garlic,ginger and squash, stir.
  4. Add enough stock or water to cover, season w/ salt & pepper.
  5. Bring to a boil then reduce heat & simmer about 20-25 minutes.
  6. When squash & carrots are soft, remove from heat.
  7. Puree batches in blender until smooth.
  8. Put back in stockpot & add chinese 5 spice.
  9. Adjust seasoning.

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