Hamdi Saidani This healthy and simple soup is perfect for chilly days! Butternut squash and carrots combine to create a creamy, flavorful dish that is both easy and quick to make in your soup maker.
Packed with vitamins and naturally sweet, this recipe is a comforting choice for a light lunch or dinner. Best of all, it’s low in calories and vegetarian, making it a healthy option for everyone.
Ingredients Needed:
- 500g butternut squash, peeled and chopped
- 3 medium carrots, peeled and chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 medium potato (optional, for creaminess), peeled and chopped
- 750ml vegetable stock
- ½ tsp ground cumin (optional, for flavor)
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for sautéing)
How To Cook Butternut Squash And Carrot Soup In Soup Maker
- Prepare the Ingredients: Peel and chop the butternut squash, carrots, onion, garlic, and optional potato into small pieces.
- Add to Soup Maker: Place the prepared vegetables into your soup maker. Add the vegetable stock, ground cumin (if using), and a pinch of salt and pepper.
- Set the Soup Maker: Select the ‘smooth’ setting on your soup maker. Ensure the liquid is below the maximum fill line before starting the machine.
- Cook the Soup: Allow the soup maker to run through the cooking and blending process, which typically takes around 30 minutes.
- Check the Consistency: Once the soup is ready, open the lid and stir. If the soup is too thick, add a little more stock or water and blend again.
- Serve and Enjoy: Pour the soup into bowls, garnish with fresh parsley and toasted pumpkin seeds, and serve hot.
Recipe Tips:
- Enhance the Flavor: Add a pinch of ground cinnamon or nutmeg for a warm, spiced twist.
- Thicker Soup: If you prefer a thicker texture, reduce the stock slightly or add an extra potato.
- Toppings: Garnish with a drizzle of cream, a sprinkle of fresh parsley, or toasted pumpkin seeds for added flavor and crunch.
- Make it Vegan: Ensure your vegetable stock is vegan, and skip any dairy-based toppings.
- Soup Maker Settings: Use the “smooth” setting on your soup maker for a velvety consistency.
How To Store & Reheat Leftovers:
In the Fridge: Let the soup cool completely and store it in an airtight container. It will stay fresh for up to 3 days. Reheat on the stove or in the soup maker until piping hot.
Freezing: Freeze the soup in individual portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Heat gently in a pot over medium heat, stirring occasionally. Avoid reheating multiple times for the best taste and food safety.
Nutrition Facts (Per Serving):
- Calories: 133
- Protein: 3g
- Fat: 0.7g
- Carbohydrates: 31g
- Fiber: 5.5g
Butternut Squash And Carrot Soup In Soup Maker
Description
This easy butternut squash and carrot soup is the perfect healthy meal for busy days. It’s light, full of flavor, and so simple to make in your soup maker. Try it today and enjoy a warm, comforting bowl of goodness!
Ingredients
Instructions
- Prepare the Ingredients: Peel and chop the butternut squash, carrots, onion, garlic, and optional potato into small pieces.
- Add to Soup Maker: Place the prepared vegetables into your soup maker. Add the vegetable stock, ground cumin (if using), and a pinch of salt and pepper.
- Set the Soup Maker: Select the ‘smooth’ setting on your soup maker. Ensure the liquid is below the maximum fill line before starting the machine.
- Cook the Soup: Allow the soup maker to run through the cooking and blending process, which typically takes around 30 minutes.
- Check the Consistency: Once the soup is ready, open the lid and stir. If the soup is too thick, add a little more stock or water and blend again.
- Serve and Enjoy: Pour the soup into bowls, garnish with fresh parsley and toasted pumpkin seeds, and serve hot.