Creamy carrot and butternut soup with herb cheese

Name: Creamy carrot and butternut soup with herb cheese
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 medium, peeled and cubed butternut squash; 1 lb, peeled and sliced carrots; 1, chopped yellow onion; 2 cloves, minced garlic; 5 cups vegetable stock; 4 oz herb cream cheese; 2 tbsp butter; to taste salt; to taste black pepper

3 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A spoonful of herb cheese makes this carrot and butternut soup extra creamy and softly savory.

Why add herb cheese to carrot butternut soup?

Herb cheese makes the soup creamy and adds instant flavour. Because carrot and butternut are mild, they carry the herbs well. It is best added near the end so the flavour stays fresh.

Serves: 4 people

Preparation time: 25 min

Ingredients

butternut squash – 1 medium, peeled and cubed
carrots – 1 lb, peeled and sliced
yellow onion – 1, chopped
garlic – 2 cloves, minced
vegetable stock – 5 cups
herb cream cheese – 4 oz
butter – 2 tbsp
salt – to taste
black pepper – to taste

Method

STEP 1
Melt the butter in a soup pot and cook the onion until soft. Add the garlic and stir briefly.
STEP 2
Add the butternut and carrots and cook for 2 minutes.
STEP 3
Pour in the stock and simmer for 25 minutes until the vegetables are tender.
STEP 4
Blend until smooth and stir in the herb cream cheese until melted.
STEP 5
Season to taste and serve hot.