Recipe: Freezable Butternut SquashCarrot Soup

This butternut squash-carrot soup is a wholesome and easy alternative to the delicious autumn favorite. It makes a large batch which freezes well, and spices can be adjusted to taste.

Freezable Butternut Squash-Carrot Soup Ingredients

• 1 large butternut squash - peeled, seeded, and cut into 2-inch cubes

• 1 large onion, chopped

• 1? cups chopped carrots

• cup olive oil

• 6 cups water

• 6 cubes chicken bouillon

• 1 teaspoon salt

• 1 teaspoon ground black pepper

How to Make Freezable Butternut Squash-Carrot Soup

1. Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.

2. Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.

Freezable Butternut Squash-Carrot Soup Nutritions

• Calories: 161.4 calories

• Carbohydrate: 25 g

• Cholesterol: 0.5 mg

• Fat: 7.2 g

• Fiber: 4.5 g

• Protein: 2.7 g

• SaturatedFat: 1 g

• ServingSize:

• Sodium: 1184.4 mg

• Sugar: 5.7 g

• TransFat:

• UnsaturatedFat:

Source: Freezable Butternut SquashCarrot Soup