Carrot, Corn, and Butternut Squash Soup


Carrot, Corn, and Butternut Squash Soup

By Twinmama  ,     , , , , , ,

July 7, 2016

Warm, hearty soup loaded with vegetables that your child will slurp up within minutes (if the adults in your family don't do it first!). Seriously guys, my kids have gotten into a rut, where they only eat pasta or rice. I finally tried out this soup and poured it into mugs for them to drink. I'm not sure if it was the yummy flavors of the soup, or that they got to drink it out of a mug, or some combination, but they drank it right up. THIS IS A KEEPER!!!

  • Yields: 6-7 servings


2 TBS avocado oil

1 yellow onion chopped

Baby carrots

2 cups butternut squash (peeled and chopped (frozen is ok too))

1 14.75 oz can Sweet Corn Cream Style

10 baby carrots (washed)

32 oz organic Chicken broth

3/4 tsp sea salt

1/4 tsp pepper

1/2 tsp everyday seasoning (unsalted)

(optional) shredded cheese

(optional) butter


1Sautee onions in oil over medium heat until onions are translucent

2Add remaining ingredients (except for cheese and butter)

3Simmer for approximately 15 minutes on medium-low heat until carrots are soft.

4Remove from heat.

5Blend soup into smooth consistency (by adding to blender or using an immersion blender).

6Serve in small mugs for your child to drink. Top soup with cheese and a dollop of butter (optional).


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