Butternut carrot soup

Butternut carrot soup: The perfect winter’s day dish. Image: Msi Muzi Mathebula

Butternut carrot soup: Creamy, aromatic winter warmer for the family

Take the nippiness out of winter with a bowl of creamy butternut carrot soup.

Butternut carrot soup

Butternut carrot soup: The perfect winter’s day dish. Image: Msi Muzi Mathebula

When the weather is nippy, what is better than a pot of soup steaming with flavour and goodness? This butternut and carrot soup is creamy and contains a delicious addition to the traditional butternut soup recipe we know. Including carrots adds another dimension of flavour and nutrients to the mix.

Preparing this soup is quick and easy and within an hour you can have your soup ready. Perfect to serve as a starter for guests or a main meal for the family, this soup is always a winner, especially when served with crusty bread.

More about your butternut and carrot soup

Make sure you have a hand blender or liquidiser handy to make the process much easier. A hand blender is very convenient to just plunge into the pot of soup to blend the soup into a smooth mixture.

Garnish the soup with parsley to add a tinge of colour and croutons for that lovely texture contrast. You cannot go wrong with this recipe!

Butternut carrot soup recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: Starter, MainCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

Ingredients

  • 2 onions chopped

  • 1 tbsp sunflower oil

  • 1 butternut squash, peeled and diced

  • 4 carrots, peeled and sliced

  • 2 sprigs fresh thyme, leaves only

  • salt and freshly cracked black pepper

  • 1.5 litres hot vegetable stock

  • parsley for garnishing

  • 100 ml cream

Method

  • 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 the stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through add cream.
  • 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 cream until desired consistency is achieved, and strain the soup into another pot.
  • Divide soup into bowls and serve with toasted bread and parsley.

Notes

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