Butternut Squash & Carrot Soup | Food Bank of the Rockies

2 Tbsp olive oil

1 medium red onion, chopped (about 1 cup)

2 garlic cloves, roughly chopped

3 large carrots, peeled and sliced

2 tsp kosher salt

1 large apple, peeled, cored, and sliced

1 large butternut squash, peeled, seeds removed, and cubed

1/4 tsp ground ginger (optional)

1/8 tsp ground nutmeg (optional)

2 1/2 cups chicken broth or chicken bone broth (vegetable broth can be substituted)

2 Tbsp maple syrup

1/2 cup Greek yogurt (coconut milk can be substituted)

1. On stovetop, heat oil in a large pot over medium heat and add onion, garlic, carrot, and salt. Cook for two minutes to soften. Add apple, squash, ginger (optional), and nutmeg (optional). Stir to combine and cook for two minutes. Add broth then cover. Simmer until all fruit and vegetables are soft and completely cooked through, about 20-25 minutes.

2. Once cooked, turn off heat and add maple syrup and yogurt (or coconut milk). Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in batches into a traditional blender and puree until smooth). Thin out soup to desired consistency with more broth or water as needed. Taste for seasoning and add additional salt and pepper as needed.

3. Serve warm with desired garnishes. Goes great with a crusty bread or sliced red pepper!

Soup can be stored in the refrigerator for a week or frozen for 3 months.