Carrot and Butternut Squash Soup with Black Cherry and Artichoke
A delightful blend of flavors, this soup showcases the natural sweetness of carrots and butternut squash, balanced with tart black cherries and earthy artichokes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Cream or fresh herbs for garnish (optional)
Instructions
- Sauté the onion and garlic in olive oil until translucent, about 3-4 minutes.
- Add the chopped carrots and cubed butternut squash, mixing well.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with cream or fresh herbs if desired.
Notes
Ensure vegetables are tender before blending for a smooth texture. Fresh ingredients yield the best flavor.