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Γ—

Home Β» Snacks Β» Smokey Butternut Squash and Carrot Soup

Smokey Butternut Squash and Carrot Soup

Published: Jan 15, 2014 Β· Modified: Jul 23, 2017 by Rebecca Pytell Β· This post may contain affiliate links.

When I got my Ninja for Christmas I knew one of the first things I wanted to make was a butternut squash soup. I have pinned so many recipes over the last few months for creamy pureed soups and those orange bowls or warmth kept calling me, but I had no way to make some of my own. I had never even had a butternut squash soup, but I love butternut so why wouldn't soup be a winner as well. So for New Year's Eve dinner I decided to end my curiosity and lust for a butternut squash soup and finally put it on the table.

Big Bowl 2I wanted my soup to be a totally clean and delicious side dish. So all I used was veggies, spices, and water. It couldn't be more simple. Non of those yucky extras that are added to your traditional store-bought or restaurant made condensed of boxed soups. Why add flour, soy, cream, or starches, when all you really need is the veggies?

Big BowlAnd it made one big batch! I still have some frozen to enjoy at a later date...like maybe this week πŸ˜‰

Smokey Butternut Squash and Carrot Soup

Smokey Butternut Squash and Carrot Soup 2Ingredients: (serves about 6 to 8)

+ 2 Medium Butternut Squash

+ 6 Medium Carrots (peeled)

+ 1 Medium Sweet Onion

+ 4 Cups of Water

+ 6 Cracks (ΒΌ to Β½ Tsp) of White Pepper

+ 1 Tsp Smoked Paprika

+ 1 Tsp Garlic Powder

+ Β½ Tsp Cumin

Directions:

+ Preheat the oven to 425Β°F.

+ Cut the butternut squash in half, scoop out the seeds (save them for roasting!) and place face-down on an oiled and foiled baking sheet. Roast for about 1 hour or until the squash is scoop-able.

Roasted Butternut

+ Next roughly chop the carrots in thirds for even roasting. Cut the onion in to a few pieces as well. Then place them on an oiled and foiled baking pan and bake for about 30 minutes.

Roasted Onions and Carrots

+ Once all your veggies are roasted, scoop out the flesh of the butternuts and place in a bowl.

Mashed Butternut

+ Then put about Β½ the butternut mash and half the carrots and onions in a high powdered blender. Add 2 cups of water and all the spices. Blend until smooth. Pour into a large bowl and then repeat with the other half of the mash and veggies and another 2 cups of water (no more spices). Blend again. Then combine that half with the other and give it a good stir.

Smokey Butternut Squash and Carrot Soup 1

Isn't it so pretty?

Smokey Butternut Squash and Carrot Soup 3

And topped with seeds you say?

Smokey Butternut Squash and Carrot Soup 4

O, yes! Cinnamon Roasted Butternut Squash Seeds!

Cinnamon Roasted Butternut Squash Seeds

Cinnamon Roasted Butternut Seeds

Ingredients: (serves: ...well that depends on you squash!)

+ Seeds from your butternut squash

+ 1 Tsp of Cinnamon

Directions:

+ Preheat the oven to 350Β°F.

+ Rinse off all the "guts" and orange strings from your fresh seeds. Then on an oiled and foiled baking sheet, spread out the seeds. Sprinkle on the cinnamon, toss, and spread out again. Then just roast for about 15-20 minutes or until the smell becomes to good to handle πŸ˜‰

Perfect, easy, and an awesome first butternut squash soup! There was noting to be intimidated about, it was so simple! Next up on the docket will be an acorn squash soup πŸ™‚ I have always loved roasted acorn squash more than butternut so I have high hopes for it in a soup too πŸ™‚ O and apples. Maybe an acorn squash and apple soup...loaded with cinnamon! Mmmm, spur of the moment recipe inspiration at its best πŸ˜‰

So tell me:

Ever make a squash soup? What is your favorite squash to use?

What is one type of recipe you don;t have the resources or equipment to make, but wish you did? Raw dehydrator wraps!

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, and Ricki’s Wellness Weekend!*

Related

« Healthy Carrot Cake Waffles (Gluten-Free, Vegan)
What's In My Gluten-Free Whole Foods Pantry? »

Reader Interactions

Comments

  1. Kristy

    October 15, 2014 at 2:20 am

    Looks delicious! I'm definitely saving this recipe. πŸ™‚ Thanks so much for sharing and linking up with the #SHINEbloghop!

    Reply
    • Rebecca @ Strength and Sunshine

      October 15, 2014 at 4:41 am

      Thank you Kristy!

      Reply
  2. Lisa @ Pebbles & Piggytails

    October 14, 2014 at 1:34 pm

    Yum! This weekend we are doing Squash recipes at Saturday Dishes linky. This would be perfect!

    Reply
    • Rebecca @ Strength and Sunshine

      October 14, 2014 at 1:46 pm

      Haha, well I guess I'll be linking it up again then πŸ˜‰

      Reply
  3. CJ Huang

    January 26, 2014 at 4:46 pm

    Looks so rich and creamy! Roasting adds a load of flavor too. πŸ™‚

    Reply
    • strengthandsunshine

      January 26, 2014 at 5:23 pm

      It is really creamy and no milk or cream was needed! Roasting definitely adds another dimension!

      Reply
  4. Cathy

    January 22, 2014 at 7:49 am

    I think it can be really difficult to make some soups look appetizing, and you have definitely done that here! I don't even really like butternut squash, but the way you've prepared it & how it looks makes me want to try a bite! I love it, and it caught my eye at the Table for Seven "Share your stuff" party--I had to stop by!

    I would love it if you stopped by our Facebook page, and said "hello!"
    https://www.facebook.com/OurMiniFamily

    Your fan,
    ~Cathy Mini
    ourminifamily.com

    Reply
    • strengthandsunshine

      January 22, 2014 at 8:27 am

      Aw, that you so much Cathy! It is always hard to capture the true "taste" in a photo but I try my best πŸ™‚ Thanks for stopping by, I will be sure to check out your blog too!

      Reply
  5. Jo-Lynne {Musings of a Housewife}

    January 20, 2014 at 7:34 am

    That looks yummy, but also. GORGEOUS PHOTOS! Pinned ya!

    Reply
    • strengthandsunshine

      January 20, 2014 at 7:39 am

      Aw, thank you so much Jo-Lynne! Your comments always make me smile πŸ˜‰

      Reply
  6. Joanne T Ferguson

    January 17, 2014 at 10:53 pm

    G'day! Looks terrific and I can almost smell it from here! GREAT photos!
    Thanks for sharing!
    Cheers! Joanne
    Viewed as part of The Weekend re-Treat LINK PARTY #50

    Reply
    • strengthandsunshine

      January 18, 2014 at 2:22 am

      Thank you so much Joanne! Some of these shots actually came out okay, haha!

      Reply
  7. Marla

    January 17, 2014 at 7:45 am

    I think butternut squash is my favorite winter squash. This sounds like a delicious recipe and has such healthy ingredients. Thanks for sharing.

    Reply
    • strengthandsunshine

      January 17, 2014 at 10:33 am

      Thank you Marla! I used to eat it all the time just roasted but I like it as a soup even better!

      Reply
  8. Deborah Smikle-Davis

    January 17, 2014 at 12:15 am

    You have crafted a post about the joys of making Smokey Butternut Squash and Carrot Soup that is simply heavenly. Really! And your photographs look good enough to eat! I can't wait to try this recipe. It is perfect for this time of year--or anytime butternut is available.
    Thank you so much for sharing this delightful recipe with us at the Happy, Healthy, Green and Natural Hop! I really appreciate it! All the best, Deb

    Reply
    • strengthandsunshine

      January 17, 2014 at 3:47 am

      Thanks Deb!

      Reply
  9. Becks

    January 16, 2014 at 9:17 pm

    Two of my favourite things in the world are butternut squash soup and roasted pumpkin seeds. I'd never thought to ROAST THEM with CINNAMON before.

    Mind=blown.

    Reply
    • strengthandsunshine

      January 16, 2014 at 10:59 pm

      Haha! Its just the extra perk of making homemade soup! And I know....cinnamon just completes life! πŸ˜‰

      Reply
  10. Gina @ Health, Love, and Chocolate

    January 16, 2014 at 12:53 am

    This looks wonderful! I made a similar soup before I got my Ninja and it turned out so chunky, so I will have to give it another go in my new blender!

    Reply
    • strengthandsunshine

      January 16, 2014 at 3:59 am

      It came out so smooth and creamy! Having a good blender comes so in handy!

      Reply
  11. Caeli @ Little Vegan Bear

    January 15, 2014 at 9:03 pm

    Beautiful colour! It looks so velvety and delicious!

    Reply
    • strengthandsunshine

      January 15, 2014 at 9:44 pm

      Thanks Caeli! I am obsessed with the color too. I think it is my favorite feature of the soup, haha!

      Reply
  12. Kristy @ Southern In-Law

    January 15, 2014 at 3:24 pm

    Yuuuuuuuum! And I love that it doesn't use vegetable stock as it means I can actually make it!

    I love butternut pumpkin/squash soup and carrot and ginger soup.

    I'd love to make more icecream recipes but I just don't have room in my freezer! I need to buy an extra one so I have more space to fill hahaha

    Reply
    • strengthandsunshine

      January 15, 2014 at 5:04 pm

      I know what you mean! My freezer is overflowith with so many things! It can not hold anymore. Once my dad said he would get an extra freezer for down in the basement...but alas, that did not happen :/

      Reply
  13. The Running Chef

    January 15, 2014 at 12:44 pm

    mmmm! I love the color! I bet that tastes wonderful! I love roasting veggies before putting them into a soup! This will be perfect warming meal on a cold day! Thanks for sharing!

    Reply
    • strengthandsunshine

      January 15, 2014 at 12:51 pm

      The roasting is so essential to bring out all of the delicious flavors and natural sweetness! Plus it just adds to the smokeyness as well πŸ˜‰

      Reply
  14. Crystal

    January 15, 2014 at 11:48 am

    Gosh that looks SO GOOD!

    Reply
    • strengthandsunshine

      January 15, 2014 at 12:16 pm

      Thank you Crystal! πŸ™‚

      Reply
  15. jillconyers

    January 15, 2014 at 6:15 am

    Yum! You can't go wrong with butternut squash. I never thought to roast the seeds but it makes sense. Cool!

    Reply
    • strengthandsunshine

      January 15, 2014 at 6:29 am

      The seeds were just a random spur of the moment thing, but they ended up tasting pretty good! πŸ™‚

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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*
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https://strengthandsunshine.com/air-fryer-broccoli/
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