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–+ servings
Carrot and Butternut Squash Soup

Carrot and Butternut Squash Soup

A cozy, creamy blend of sweet carrots and butternut squash, seasoned with warm spices, apple and maple syrup and topped with buttery fried pepitas. The perfect comforting bowl of fall-inspired goodness.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

For the soup:

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 4 cups squash cubed
  • 2 cups carrots chopped
  • 1 tart apple chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 Tbsp fresh ginger grated
  • 1/2 tsp cumin
  • Pinch cayenne
  • 4 cups broth
  • 2 tsp maple syrup
  • 1 cup coconut cream

For the garnish:

  • 1/4 cup raw pepitas
  • 2 Tbsp olive oil

For serving:

  • Cilantro
  • Coconut cream
  • Fresh lime juice

Instructions
 

Make the soup:

  • In a large pot, heat the olive oil and butter over medium heat until the butter melts.
  • Add in the onion and sauté until softened.
  • Add in the garlic and the ginger and cook for one minute.
  • Add in the squash, carrots and apple, and onion to the pot. Stir well.
  • Add in the cumin, and cayenne. Season with S&P.
  • Pour in the broth and bring the soup to a boil. Reduce the heat to low and allow to simmer for about 20-25 minutes until the vegetables are tender.
  • Remove the pot from the heat and, using an immersion blender blend the soup until smooth.
  • Stir in the coconut cream and maple syrup.

Fry the pepitas:

  • While the soup is simmering, heat 2 tablespoons of olive oil in a small skillet. Add in the pepitas and cook, stirring often, until they’re crisp.
  • Remove and toss with salt and pepper.

Finish the soup:

  • Serve the soup with a drizzle of coconut cream, a sprinkle of fresh cilantro and some of the crispy pepitas.
Keyword Carrot and Butternut Squash Soup
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