Creamy Butternut Squash and Carrot Soup
Two weeks ago, I roasted a chicken so that I’d have pre-cooked chicken for days to turn into various meals; A great idea if you, like me, are too lazy/busy to cook every night! It was great having juicy and healthy chicken at the ready to turn into everything from buffalo chicken salad to chicken and veggie quesadillas! But another great reason to go for the whole bird, as opposed to making chicken cutlets is that I saved the bones to make my own chicken stock last weekend. Usually I end up making a big pot of good ol’ fashioned chicken noodle soup, but this time I felt like doing something different.
What I ended up doing with some of the stock (there’s still over a quart left in my freezer for future meals!), is making this delicious and nutritious pot of butternut squash and carrot soup! Making veggie soups is ridiculously easy. The basic process is: Saute veggies, add broth, cook until everything is soft, and puree. Its pretty much an anything-goes project. I figured; I love butternut squash soup and carrot soup individually, plus they’re both orange so it would turn out pretty, so why not? I also have read somewhat recently, that adding white beans to soups adds a great creaminess as a substitution to actual cream, which I love of course because its healthy and adds the important protein-factor!
Overall, this soup turned out delicious! Its creamy and rich, yet wholesome, and the spices are subtle so what you get really showcases just how delicious these veggies are on their own. This recipe makes enough to feed a family, or to parcel out for a week’s worth of dinners! Can’t go wrong!
Butternut Squash and Carrot Soup
- 2 Leeks, sliced and rinsed
- 6 Small or 3 Large Carrots, peeled and sliced (about 1.5 Cups sliced)
- 6 Cups Cubed Butternut Squash (I used pre-packaged squash cubes, since the store was out of the whole ones, plus its a real time-saver!)
- 3 TBSP Olive Oil
- 3/4 tsp Cayenne Pepper
- 1/8 tsp Ground Ginger
- 2 tsp Curry Powder
- 8 Cups Chicken or Vegetable stock
- 1 15-oz can White Beans, drained
- Salt and Pepper, to taste
Heat olive oil in a large stock pot over medium heat. Add the leeks and saute, stirring to separate pieces, for 5 minutes. Add the squash, carrots and spices, and saute another 5 minutes. Add the stock and let come to a boil, then lower heat and simmer for 30 minutes, until the veggies are softened. Add in the beans. Either working in batches with a regular blender, or using a hand blender, puree the soup until its a smooth and creamy consistency. Return to the pot if using a regular blender, add salt and pepper to taste, and serve!
Hope you enjoy this easy and delicious meal!