Sunday Table: Butternut Squash and Carrot Soup

a soup season staple

I loooove soup season.

A big bowl of soup is cozy, comforting, and somehow makes even the simplest day feel a little more special.

When I was testing recipes, I found that most butternut squash soups lean either savory or sweet. But personally, I love something in between. So, this recipe brings the best of both worlds with some savory spices, but a dash of maple syrup at the end to add a touch of sweetness.

The hardest part of the whole thing is honestly just cutting the butternut squash. But don’t worry, you can totally use frozen squash to save time, or check out my sweet potato and carrot soup for a quicker option with similar cozy vibes.

And if you find yourself with extra butternut squash, don’t let it go to waste! Toss it in olive oil, salt, pepper, and a pinch of paprika, then roast it at 400°F for about 30 minutes. It’s the easiest, tastiest side dish!

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BUTTERNUT SQUASH & CARROT SOUP

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes