Butternut Carrot Soup Recipe

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Butternut Carrot Soup
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  1. In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
  2. Add the garlic, and stir until fragrant, 1 minute or less.
  3. Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
  4. Remove soup from heat and allow to cool to just warm.
  5. Puree the soup in a food processor or blender. Pour soup back into pan.
  6. Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
  7. Season with salt, pepper, and nutmeg. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.72 Kcal (476 kJ)
Calories from fat 48.75 Kcal
% Daily Value*
Total Fat 5.42g 8%
Cholesterol 11.19mg 4%
Sodium 1091.41mg 45%
Potassium 560.22mg 12%
Total Carbs 13.47g 4%
Sugars 3.83g 15%
Dietary Fiber 2.73g 11%
Protein 2.06g 4%
Vitamin C 29.4mg 49%
Vitamin A 1mg 34%
Iron 0.6mg 3%
Calcium 89.5mg 9%
Amount Per 100 g
Calories 32.62 Kcal (137 kJ)
Calories from fat 13.98 Kcal
% Daily Value*
Total Fat 1.55g 8%
Cholesterol 3.21mg 4%
Sodium 313.1mg 45%
Potassium 160.71mg 12%
Total Carbs 3.86g 4%
Sugars 1.1g 15%
Dietary Fiber 0.78g 11%
Protein 0.59g 4%
Vitamin C 8.4mg 49%
Vitamin A 0.3mg 34%
Iron 0.2mg 3%
Calcium 25.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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