Classic carrot and butternut soup

Name: Classic carrot and butternut soup
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 medium, peeled and cubed butternut squash; 1 lb, peeled and sliced carrots; 1 large, chopped yellow onion; 2 cloves, minced garlic; 5 cups vegetable stock; 2 tbsp butter; 1/2 cup heavy cream; to taste salt; to taste black pepper; 1/4 tsp nutmeg

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A silky autumn soup with sweet carrots and butternut that tastes warm, soft and deeply comforting.

Why combine carrot and butternut in soup?

Carrot and butternut both have gentle sweetness, but together they make the soup fuller and rounder. Letting the vegetables cook calmly gives a smooth base that needs little extra help.

Serves: 4 people

Preparation time: 30 min

Ingredients

butternut squash – 1 medium, peeled and cubed
carrots – 1 lb, peeled and sliced
yellow onion – 1 large, chopped
garlic – 2 cloves, minced
vegetable stock – 5 cups
butter – 2 tbsp
heavy cream – 1/2 cup
salt – to taste
black pepper – to taste
nutmeg – 1/4 tsp

Method

STEP 1
Melt the butter in a soup pot and cook the onion for 4 minutes until soft. Add the garlic and stir briefly.
STEP 2
Add the butternut and carrots and cook for 2 minutes while stirring.
STEP 3
Pour in the vegetable stock and bring to a boil. Simmer for 25 minutes until the vegetables are completely tender.
STEP 4
Blend the soup until smooth. Stir in the cream and season with salt, black pepper and nutmeg.
STEP 5
Warm through gently and serve hot.