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4.95 from 17 votes

Butternut Squash, Carrot and Pepper Soup

I’m upping the ante on soups with this game changing Butternut Squash Carrot Soup!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Soup, Dinner, Lunch
Cuisine: American
Servings: 6 people
Author: Gaby Dalkin

Ingredients

For the Soup:

  • 2 medium butternut squash sliced in half and seeds scooped out
  • 2 large carrots chopped into large pieces
  • 1 red bell pepper halved and seeds removed
  • 1 head garlic
  • 1 shallot halved and skin removed
  • 2 tablespoons olive oil
  • 1 cup milk or coconut milk
  • 2-4 cups chicken or vegetable stock
  • 1 teaspoons red pepper flakes

For the Garlic Bread:

  • 1 16- ounce loaf of Italian bread or French bread
  • 1 stick unsalted butter softened
  • 2 large cloves of garlic smashed and chopped
  • 1 heaping tablespoon of freshly chopped basil
  • ½ teaspoon red pepper flakes
  • ¼ cup freshly grated Parmesan cheese

Instructions

For the soup:

  • Preheat oven to 425
  • Place the halves of squash on a large baking sheet with the carrot, bell pepper, garlic and shallot and drizzle with olive oil and season with salt and pepper, roast for for 50-60 minutes until the squash is fork tender.
  • Once cooked, remove the baking sheet from the oven. Scoop out the insides of the butternut squash and discard the skins. Transfer all the vegetables to a high powered blender and add the liquids and red pepper flakes. Start with 2 cups of stock and puree for 2-3 minutes until completely smooth. If you want a thinner soup, add more stock until it reaches the desired consistency. Transfer the liquids back into a pot and bring to a simmer. Season with salt and pepper and serve as needed with a side of garlic bread.

For the garlic bread:

  • Preheat oven to 350°F.
  • Cut the bread in half, horizontally. Mix the butter, garlic, and basil together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles. Watch very carefully while broiling.
  • Remove from oven, let cool a minute, slice and serve.

Notes

You can always use some sweet potato or pumpkin in place of the butternut squash.

Nutrition

Calories: 629kcal | Carbohydrates: 79g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 911mg | Potassium: 1223mg | Fiber: 8g | Sugar: 12g | Vitamin A: 31433IU | Vitamin C: 82mg | Calcium: 232mg | Iron: 7mg