Butternut Squash + Carrot Soup Recipe 

We’ve been pretty lucky with the Toronto weather as of late, but I still can’t help but feel the grey days getting to me. Rather than feeling grey though, I’ve been focusing on filling my time with things to distract myself from the fact that it isn’t summer yet, and of course, that means cooking and baking!

Soup is a favourite dish of mine. Simple yes, but it brings me so much comfort, so I’m always down for putting together a delicious recipe that I can reheat after a long day of work! This butternut squash and carrot soup is super easy to make, but with a side of my favourite ACE Bakery bread, it tastes like heaven during the winter months.

I swear it’s super easy to make, so scroll below for yummy pictures and the recipe so you can recreate it!

INGREDIENTS:

• 3 cups peeled, diced butternut squash
• 2 cups thinly sliced carrot
• 3/4 cup chopped onion
• 1 tablespoon butter
• 2 14-ounce chicken broth
• 1/4 teaspoon ground pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup light cream
• Fresh thyme for garnish

INSTRUCTIONS:

1. Melt butter in a large saucepan. Add squash, carrot, and onions. Cover and cook over medium heat about 8 minutes. Stir occasionally for about 8 minutes. Add broth and bring to boiling. Reduce heat and simmer, covered, for 25 to 35 minutes. Cool slightly.
2. Blend mixture in a food processor or blender. Once smooth, return all of mixture to the saucepan and season with pepper and nutmeg. Bring to a boil and add light cream.
3. Heat soup one last time. If desired, garnish each serving with fresh thyme and more light cream.

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