Butternut Squash-Carrot Soup

Yield: 3 servings ( Serving Size: Bowls )
Community Recipe from

Recipe Time

Cook Time:
Prep Time:
Cooling & Blending: 10 Minutes


  • 1 T butter
  • 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
  • 3/4 cup chopped carrot
  • 1/2 cup chopped sweet onion
  • 2 1/2 cups chicken broth
  • 1 tsp finely grated fresh ginger
  • 1/8 tsp salt
  • tsp curry powder
  • tsp cumin
  • less than 1/8 tsp cayenne pepper
  • 3 T orange-peach-mango juice
  • 1/4 cup half-and-half (or a little less cream)


  1. 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; saut for 12 minutes.
  2. 2. Add chicken broth, and bring to a boil. Add ginger, salt, curry, cumin & cayenne. Cover, reduce heat, and simmer for 30 minutes.
  3. 3. Remove from heat; stir in juice and half-and-half.
  4. 4. Preheat broiler.
  5. 5. Blend with a handheld immersion blender ---or place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
January 2011

This recipe is a personal recipe added by rebvasquez and has not been tested or endorsed by MyRecipes.

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