Best 4 Freezable Butternut Squash Carrot Soup Recipes
Are you looking for a delicious and nutritious soup that you can easily freeze for later? Look no further than butternut squash carrot soup! This creamy, flavorful soup is packed with vitamins, minerals, and antioxidants. It's also incredibly versatile, so you can easily customize it to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this recipe has you covered. And because it freezes so well, you can always have a delicious, healthy meal on hand whenever you need it.
Here are our top 4 tried and tested recipes!
BUTTERNUT SQUASH AND CARROT SOUP
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
CARROT AND BUTTERNUT SQUASH SOUP RECIPE
Carrot and butternut squash soup is an easy recipe that the whole family will love. It's nutritious and ready in just 40 mins!
Provided by Jessica Dady
Categories Dinner, Lunch, Starter
Time 40m
Yield Serves: 6
Number Of Ingredients 9
Steps:
- In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
- Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
- Divide soup into bowls and serve with a dollop of crème fraiche and parsley.
Nutrition Facts : @context https, Calories 184 Kcal, Sugar 16.7 g, Fat 8.5 g, SaturatedFat 3.6 g, Sodium 0.99 g, Protein 3.8 g, Carbohydrate 24.3 g
BUTTERNUT SQUASH-CARROT SOUP
Butternut squash and carrot soup--perfect for a winter's day.
Provided by Scott Pisani
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
- Puree soup with an immersion blender until smooth. Cook another 3 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g
FREEZABLE BUTTERNUT SQUASH-CARROT SOUP
This butternut squash-carrot soup is a wholesome and easy alternative to the delicious autumn favorite. It makes a large batch which freezes well, and spices can be adjusted to taste.
Provided by Kel Kel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.
- Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 25 g, Cholesterol 0.5 mg, Fat 7.2 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 1184.4 mg, Sugar 5.7 g
Tips:
- Choose ripe and fresh butternut squash and carrots: Look for firm, unblemished squash with a deep orange color. For carrots, choose those that are bright orange and crisp.
- Wash and peel the vegetables thoroughly: Scrub the butternut squash and carrots well under running water. Then, use a sharp knife or vegetable peeler to remove the skin.
- Cut the vegetables into small pieces: This will help them cook evenly and quickly. Aim for 1-inch cubes for the butternut squash and ½-inch rounds for the carrots.
- Sauté the vegetables in butter or olive oil: This will help enhance their flavor and give the soup a richer taste.
- Add onion, garlic, and spices: These ingredients will add depth and complexity to the soup. Sauté them until the onions are translucent and the garlic is fragrant.
- Use vegetable broth or stock: This will create a flavorful base for the soup. You can use store-bought or homemade vegetable broth or stock.
- Simmer the soup until the vegetables are tender: This will usually take around 20-25 minutes. You can use a blender or immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
- Season the soup with salt and pepper to taste: You can also add a pinch of cayenne pepper or nutmeg for a bit of spice or warmth.
- Garnish the soup with fresh herbs or a dollop of sour cream: This will add a pop of color and flavor to the soup.
Conclusion:
This freezable butternut squash and carrot soup is a delicious and nutritious meal that is perfect for busy weeknights or meal prep. It is easy to make and can be tailored to your dietary preferences. You can make it vegan by using a plant-based milk and omitting the butter. You can also add other vegetables to the soup, such as sweet potatoes, parsnips, or celery. This soup is also a great way to use up leftover butternut squash or carrots. Once frozen, the soup can be stored for up to 3 months. To reheat, simply thaw the soup overnight in the refrigerator or heat it up in a saucepan over medium heat.
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