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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 161 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.