Can I use frozen butternut squash?

Yes. Frozen butternut squash works very well and saves prep time. Don’t thaw the squash.

How do I thicken butternut squash carrot soup?

When the soup is finished cooking, mash the cooked butternut squash against the side of the pot with a spoon and stir it into the soup. Alternatively, blend about 1/2 cup to 1 cup of the soup in a blender or use an immersion blender. If you're using a blender, be careful adding hot liquid to it. To release the pressure from blending hot liquids, remove the feeder cap (the removable small piece in the middle of the main lid) and place a clean towel over the opening to prevent spatter.

Carrot Butternut Squash Soup - Three Little Chickpeas

Description

This carrot butternut squash soup is hearty, comforting, and made with simple, everyday ingredients that are perfect for cozy fall or winter meals.

Ingredients

Scale

1 onion, diced
4 garlic cloves, crushed or minced
1 inch fresh ginger, peeled and grated or minced
1 tablespoon yellow curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
5 carrots, sliced (about 1 3/4 cups sliced)
4 cups cubed butternut squash (about 580 grams cubed)
1 cup (180 g) green lentils
4 cups (946 ml) low-sodium vegetable broth
1 cup (240 ml) water
1 teaspoon salt, or to taste
2 cups fresh spinach
2 tablespoons fresh lemon juice
4 tablespoons (60 grams) dairy-free yogurt

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Instructions

Heat a soup pot or Dutch oven over medium to medium-low heat. Add the onions with a pinch of salt and cook for about 5 to 6 minutes, or until they are translucent. For oil-free cooking, add water a splash at a time if onions start to stick, or cook the onions in a neutral-tasting oil.
Then stir in the garlic, ginger, yellow curry powder, ground cumin, and ground coriander, and cook for about 30 seconds to 1 minute.
Add the sliced carrots and cook for 3 minutes.
Add water and deglaze, scraping up any brown bits stuck on the bottom of the pot.
Add the butternut squash, green lentils, vegetable broth, and salt. Bring to a boil, then lower to a simmer and cook covered for about 35-40 minutes or until the lentils are cooked and the squash is soft.
To thicken the soup, mash cooked butternut squash against the side of the pot or use an immersion blender to blend a small portion of the soup.
Then stir in the spinach to wilt, then add the lemon juice.
Serve with a tablespoon of dairy-free yogurt per serving.

Notes

Have everything prepped and ready to go for easy and help prevent burning for oil-free cooking.

Old lentils may take longer to cook.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: main course
Method: stovetop
Cuisine: american