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A bowl of Squash and Carrot Soup, creamy and vibrant, is garnished with a swirl of carrot and served in a white dish on a wooden table.

Cream of Carrot and Squash Soup

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 cups
Calories: 141kcal

Ingredients

  • 10 oz carrots (approx 3 large carrots)
  • 7 oz Mexican squash or zucchini (approx 2 small)
  • 3 cups chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon butter unsalted
  • salt and pepper to taste
  • pepitas for garnish optional

Utensilios

Instructions

  • Wash, peel, and slice the carrots into rounds. Place them in the saucepan and add 1 1/2 cups of the chicken broth.
  • Cook the carrots over high heat until they come to a boil, reduce the heat, cover, and simmer until soft, about 10-12 minutes, depending on the size of your carrot slices.
  • Meanwhile, wash, cut the squash ends, and chop them into chunks. Add to the carrots for the last 5 minutes of cooking. When both vegetables are soft, turn off the heat and let them cool down for about 5-10 minutes
  • Pour the rest of the chicken broth into a blender. Add cooked vegetables with all the liquid they cooked in, and blend until smooth.
  • In the same saucepan where you cooked the vegetalbes, melt the butter and add the carrot and squash mixture. Heat for 2 minutes.
  • Finally, add the cream and season with salt and pepper to taste.
  • Serve with pepitas and a little cream on top, if desired. Enjoy!

Nutrition

Nutrition Facts
Cream of Carrot and Squash Soup
Amount per Serving
Calories
141
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
33
mg
11
%
Sodium
 
735
mg
32
%
Potassium
 
408
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
Vitamin A
 
12322
IU
246
%
Vitamin C
 
13
mg
16
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups
Cuisine: Mexican
Keyword: creamy soups, vegetable soups

Notes

Substitutions:
  • Instead of chicken broth, you can use 3 cups of water and one tablespoon of chicken bouillon powder or paste.
  • If you want to use evaporated milk, use one can instead of one cup of liquid and the heavy cream.
  • If you don't want to use dairy, blend the vegetables with the chicken broth until everything is well incorporated and silky smooth. The squash will give it a creamy yet light texture. Use olive oil instead of butter.
  • This soup has a delicate flavor because we want the carrot to shine but if you want a bit more flavor, you can add an herb like thyme or marjoram.