Butternut Squash & Carrot Soup


3 cups chicken broth

1 small yellow onion chopped

1 medium-large butternut squash peeled and cubed

2-3 carrots peeled and chopped

1/2 15 oz. can pumpkin puree

2 Tbsp brown sugar

1 tsp salt

1/2 tsp cracked pepper

1/2 tsp cinnamon

pinch nutmeg

Garnishes (optional) pumpkin seeds, dash of cinnamon, dollop of sour cream


Peel and cube your butternut squash into bite size.

Add all of ingredients to slow cooker/crock pot/or Instant Pot: unsalted chicken broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper.

Mix ingredients together. Place heat on “sauté”– let cook for 11 minutes. (Find out appropriate times for a slow cooker 3-5 hrs)

After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until consistency is velvety smooth.

Taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy!

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