Butternut squash & Carrot Soup

pumpkin and carrot soup

Butternut squash & Carrot soup is a delicious, creamy, warming, autumn soup. Perfect for dinner 🙂

This soup is very easy to make, and it is a wonderful way to enjoy from all the hearty and sweet flavours of squash.

In Chinese medicine, yellow or orange colour in foods is related to nourishment and support for the stomach and helping to build a strong foundation. Especially, foods harvested in the late summer or root vegetables that grow directly in the ground.[1]

It is an orange coloured soup because of the beta-carotene, the orange pigment of the carrots and the squash. 


About the ingredients:

Butternut squash (Cucurbita moschata) is a type of winter squash that grows on a vine. 

The butternut squash is an excellent source of fibre, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc. Three tablespoons of cooked butternut squash count as one of your five-a-day.[2]

The carrot (Daucus carota) is a root vegetable. Carrots are a good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants. 

Some of the unique health benefits that both butternut squash and carrots may offer are:

Immune system  

Beta-carotene (pro-vitamin A), found in butternut squash and carrot, helps to support the function of the immune system and can help to prevent infections.[3]

Vision and eyes 

Butternut squash also contains higher amounts the carotenoids zeaxanthin and lutein. Research has shown that these phytonutrients may help to protect eye health.

Butternut squash & Carrot soup Recipe

pumpkin and carrot soup

Butternut squash & carrot soup

Course Soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 2 Carrots
  • 1 Butternut squash
  • 2 Shallot onion
  • 2 tbsp Greek/coconut yoghurt
  • Salt
  • Black pepper
  • 3 tbsp Extra virgin olive oil
  • 1 liter Water
  • 4 leaves Sage fresh
  • 2 sprigs Thyme fresh
  • 2 sprigs Rosemary fresh

Instructions

  1. Cut the shallots and sauté them in a pan with the oil and the aromatic herbs. Let it all brown on a low heat for about 10 minutes.

  2. Peel and cut the squash and the carrots. Keep the seeds from the squash.

  3. Wash the seeds and toast them in the oven on 190 degrees celsius for 20 minutes, until brown.

  4. Remove the aromatic herbs and add the squash and carrots, salt and pepper according to your taste and sauté for another 5 minutes.

  5. Add 1 litre of water and cover. Cook for 45 minutes.

  6. Use a stick blender and whizz until smooth.

  7. Serve the soup topped with a spoon of yoghurt and the toasted seeds.

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on whatsapp
Share on print

Subscribe to PazByNature

Get the Free E-Book "the secrets of HEALTHY NUTRITION"
free gift

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In light of COVID-19 as a precautionary health measure for our practitioners and customers, Paz By Nature Naturopathic Clinic is closed and some services may be unavailable or delayed. This message will be updated as the situation changes. We apologize for any inconvenience this may cause and appreciate your patience. 

We use cookies to ensure that we give you the best experience on our website. 
If you continue to use this site we will assume that you are happy with it.

subscribe to Paz By Nature email list to get a special surprise