There’s something incredibly comforting about a warm bowl of soup, especially when it’s something as cozy and hearty as Butternut Squash Soup with Carrots and Celery. This soup is the perfect balance of savory, sweet, and creamy, and it hits all the right notes for both a cozy weeknight dinner or a showstopper at a family gathering. The beauty of this recipe is in its simplicity-using just a handful of ingredients to create a deeply flavorful dish. And since butternut squash is naturally sweet, it gives this soup an almost velvety, satisfying texture that you just can’t beat.
The addition of carrots and celery adds layers of flavor and texture, with carrots providing an earthy sweetness and celery lending a bit of crunch, even when pureed. Whether you serve it with a slice of crusty bread or as a starter to a more elaborate meal, this soup is sure to impress everyone at your table. It’s also a great way to sneak in some extra vegetables into your diet while still indulging in a flavorful, satisfying dish.
Let’s dive right into the Butternut Squash Soup with Carrots and Celery Recipe, and explore everything you need to know about creating this warming bowl of goodness.
Butternut Squash Soup Carrots Celery Recipe
The recipe for Butternut Squash Soup with Carrots and Celery is incredibly straightforward, with minimal ingredients but maximum flavor. The key to the perfect soup lies in roasting the butternut squash, which brings out its natural sweetness, while the carrots and celery form a solid flavor base that blends perfectly into the soup’s creamy texture.
This is a simple, yet versatile recipe that can be customized to fit your dietary preferences or flavor profile. It can be made vegan or with a splash of cream to make it extra decadent. The combination of the soft, sweet squash and the earthy vegetables creates a comforting, warming dish that is perfect for fall, but delicious any time of the year.
Ingredients Needed
To make this delightful Butternut Squash Soup with Carrots and Celery, you’ll need the following ingredients:
- 1 medium butternut squash (peeled, deseeded, and cubed)
- 3 large carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 tablespoon olive oil
- 1 teaspoon ground ginger (optional but adds a nice depth of flavor)
- Salt and pepper (to taste)
- 1/2 cup coconut milk (for a creamy, dairy-free option) or heavy cream (for a richer, dairy-based version)
- Fresh thyme (for garnish, optional)
These ingredients are easy to find, and many of them are likely staples in your kitchen. They come together to create a richly flavored, balanced soup that is guaranteed to please.
Cooking Instructions
Cooking this Butternut Squash Soup with Carrots and Celery is simple, and the method is largely hands-off once the initial prep is done. Here’s a step-by-step guide:
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Preheat the oven to 400°F (200°C).
- While the oven is heating up, peel, deseed, and cube your butternut squash into even pieces for consistent cooking.
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Roast The Squash
- Toss the cubed squash with a tablespoon of olive oil, and season with salt, pepper, and a pinch of ground ginger (optional).
- Spread the squash out evenly on a baking sheet lined with parchment paper and roast for about 25-30 minutes or until tender and slightly caramelized.
- This roasting process brings out the squash’s natural sweetness, making the soup much more flavorful.
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Sauté The Vegetables
- While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and sauté until it turns soft and translucent, about 5-7 minutes.
- Add the garlic, carrots, and celery to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables soften and release their aromas.
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Combine The Roasted Squash And Sautéed Vegetables
- Once the butternut squash is done roasting, transfer it to the pot with the sautéed vegetables. Stir everything together.
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Add The Broth
- Pour in the vegetable or chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
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Puree The Soup
- Once everything is cooked and softened, use an immersion blender directly in the pot to blend the soup into a smooth, creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
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Finish With Coconut Milk Or Cream
- Stir in the coconut milk (or heavy cream) for extra creaminess, and season the soup with salt and pepper to taste.
- Let it simmer for a few more minutes to incorporate the creaminess into the soup.
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Serve And Garnish
- Ladle the soup into bowls and garnish with a sprig of fresh thyme if desired.
- Serve with a slice of crusty bread for dipping, and enjoy!
Ingredient Insights
Here’s a deeper look at some of the key ingredients in this Butternut Squash Soup with Carrots and Celery:
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Butternut Squash
- Butternut squash is rich in vitamin A, fiber, and antioxidants like beta-carotene. It’s naturally sweet, which makes it a great base for soups, adding a silky texture when pureed. Roasting it before adding it to the soup brings out its sweetness and depth of flavor.
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Carrots
- Carrots add a mild sweetness and are high in vitamin C, potassium, and fiber. They also contribute to the vibrant color of the soup, making it visually appealing.
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Celery
- Celery offers a light, fresh flavor and is packed with vitamin K and antioxidants. Its mild, earthy taste balances the sweetness of the squash and carrots in the soup, providing depth and complexity.
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Coconut Milk
- If you opt for coconut milk, you get a creamy, slightly nutty texture that’s perfect for making the soup rich without dairy. It also complements the sweetness of the squash beautifully.
Expert Tips
To ensure your Butternut Squash Soup with Carrots and Celery turns out perfectly every time, here are a few tips from the experts:
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Roast The Squash Until Caramelized
- Roasting the squash until it’s slightly caramelized deepens the flavor, so don’t rush this step. It makes all the difference.
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Sauté The Veggies Properly
- Don’t skip the step of sautéing the onions, garlic, carrots, and celery. This step builds a deep flavor base that will infuse the soup with richness.
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Adjust The Thickness
- If you prefer a thicker soup, reduce the amount of broth. If you like it thinner, add more broth or even a splash of water to reach your desired consistency.
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Season In Stages
- Season the soup as you go-add salt and pepper while roasting the squash, and taste it after blending to adjust. This ensures that the flavors are balanced.
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Garnish For Color And Flavor
- A few sprigs of fresh thyme or a drizzle of extra coconut milk can elevate the presentation and flavor, making the soup look as good as it tastes.
Recipe Variations
While this Butternut Squash Soup with Carrots and Celery is perfect as is, you can easily switch things up to suit your preferences:
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Add A Kick With Spices
- For a little extra heat, try adding cayenne pepper or chili flakes while sautéing the vegetables. The slight heat balances the sweetness of the squash beautifully.
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Roast Other Vegetables
- You can mix up the vegetable base by adding sweet potatoes, parsnips, or pumpkin to the mix for different flavors and textures.
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Top With Nuts Or Seeds
- For extra texture and crunch, sprinkle toasted pumpkin seeds or chopped almonds on top of the soup.
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Make It Smoky
- Add a teaspoon of smoked paprika to the soup for a smoky depth of flavor that contrasts nicely with the sweetness of the squash.
Final Words
Making a batch of Butternut Squash Soup with Carrots and Celery is an act of self-care. The sweet and savory flavors meld together to create a perfectly balanced dish that’s not only nutritious but incredibly satisfying. Whether you’re making it for a weeknight dinner, meal prepping for the week ahead, or serving it at a dinner party, this recipe will always hit the spot.