Best 4 Freezable Butternut Squash Carrot Soup Recipes

Indulge in a culinary journey with our delectable butternut squash and carrot soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This creamy and velvety soup is not only a feast for the senses but also a nutritional powerhouse, packed with the goodness of butternut squash and carrots.

Our collection of recipes offers a diverse range of options to suit every palate and preference. From the classic butternut squash and carrot soup recipe, elevated with a touch of ginger and a hint of nutmeg, to a vegan-friendly version that showcases the natural sweetness of these vegetables, we have something for everyone.

For a smoky and robust flavor, try our roasted butternut squash and carrot soup, where the vegetables are roasted to perfection before being blended into a velvety puree. If you're looking for a quick and easy weeknight meal, our 30-minute butternut squash and carrot soup is the perfect choice, offering a burst of flavor without sacrificing convenience.

And for those who love a bit of spice, our spicy butternut squash and carrot soup, infused with a blend of chili powder, cumin, and coriander, will add a touch of heat to your meal.

With its vibrant color, irresistible aroma, and exceptional taste, our butternut squash and carrot soup is a dish that will become a staple in your kitchen. So, grab your apron, gather your ingredients, and prepare to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

BUTTERNUT SQUASH AND CARROT SOUP

Butternut Squash and Carrot Soup image

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

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

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

BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Butternut Squash Soup Recipe by Tasty image

If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.

Provided by Merle O'Neal

Categories Sides

Time 45m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 teaspoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, peeled and cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

Steps:

Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
Cover and reduce the heat to low. Simmer for 25-30 minutes.
Remove the thyme stems and bay leaf.
Use an immersion or countertop blender to blend the soup until smooth.
Let cool for 2 minutes, then serve.
Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams

FREEZABLE BUTTERNUT SQUASH-CARROT SOUP

Freezable Butternut Squash-Carrot Soup image

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

Ingredients

1 large butternut squash - peeled, seeded, and cut into 2-inch cubes
1 large onion, chopped
1 ½ cups chopped carrots
¼ cup olive oil
6 cups water
6 cubes chicken bouillon
1 teaspoon salt
1 teaspoon ground black pepper

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

BUTTERNUT SQUASH-CARROT SOUP

Butternut Squash-Carrot Soup image

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

Ingredients

2 tablespoons olive oil
4 shallots, diced
1 cup diced carrots
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
2 pounds cubed butternut squash
4 cups chicken broth
3 tablespoons curry powder
3 tablespoons honey
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper

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

Tips:

Choose firm, ripe butternut squash and carrots for the best flavor and texture.
Peel and cube the butternut squash and carrots evenly for even cooking.
Use a sharp knife to cut the vegetables to prevent them from becoming bruised or mangled.
Sauté the vegetables in a little bit of oil or butter to enhance their flavor and color.
Add vegetable broth or water to the pot to create a flavorful base for the soup.
Season the soup with salt, pepper, and other herbs and spices to taste.
Simmer the soup for at least 15 minutes, or until the vegetables are tender.
Puree the soup with an immersion blender or in a blender until smooth.
Adjust the consistency of the soup by adding more liquid or cornstarch slurry as needed.
Garnish the soup with a dollop of sour cream, a sprinkle of chopped fresh herbs, or a drizzle of olive oil before serving.

Conclusion:

This freezable butternut squash and carrot soup is a delicious and nutritious meal that can be enjoyed for weeks to come. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or for meal prepping ahead of time. Whether you're looking for a warm and comforting soup to cozy up with on a cold day or a healthy and flavorful lunch option, this butternut squash and carrot soup is sure to satisfy. So next time you have some extra butternut squash and carrots on hand, give this recipe a try and enjoy the convenience of having a delicious and nutritious soup ready to go whenever you need it.