Carrot Soup

Carrot Soup With Apple and Butternut Squash

The Gourmet Goddess is visiting and has the perfect appetizer soup for Easter Dinner.  This carrot soup has tremendous depth of flavor - it is truly a gourmet soup.  It can be made two days ahead.   Not only will making it ahead save time on Easter morning, but the taste will only become more magnificent as it sits. 

It serves 6 – 8, for usual soup portions, but I plan to use little bunny ice cream cups with orange spoons to serve it on as appetizer along with a cheese selection and carrot muffins and cream cheese butter.

Happy Cooking and Happy Easter!

And Remember

Always Stay in Touch with Your Inner Goddess!


6 tablespoons Butter, divided

1 cup finely chopped Onion

2 cloves finely chopped Garlic

1 pound Carrots, chopped in small pieces

2 pounds Butternut Squash, cut in small pieces

1 pound Sweet Apples, peeled, cored and cut in small pieces

1 cup Vegetable Broth

1 cup Apple Juice

3/4 cup Heavy Cream

¼ cup packed Brown Sugar, plus 1 tablespoon

1 teaspoon freshly grated Ginger

¼ teaspoon freshly grated Orange Peel

1 teaspoon Curry Powder

1 teaspoon Cinnamon

1 teaspoon Salt

½ teaspoon Pepper

Fresh Dill for garnish

 Serves 6-8 as a soup portion but can serve 12 in small appetizer size bowls

Cooking Instructions

Melt 3 tablespoons butter in a large pot over a low heat.

Raise heat to medium – high.

Add onion and cook, stirring occasionally, until onion is soft and translucent and starts to turn a very light golden brown.

Add garlic and sauté for a couple of minutes

Add the remaining 3 tablespoons of butter, butternut squash and carrots. Stir together.  Cook on low for 10 minutes, stirring occasionally.

Add apples and stir to blend. 

Cover and cook on low for 5 minutes.

Add vegetarian broth, apple juice, brown sugar, curry powder, cinnamon, fresh grated ginger, fresh grated orange peel salt and pepper.

Raise heat to medium and bring to a boil.

Cover and lower heat, simmer about 15 minutes, until the butternut squash and carrots are fork tender.

Turn off stove and let cool a few minutes.

Puree until smooth, working in batches if using either a regular blender working in batches. An immersion blender may also be used

Return puree back to the pot and stir in heavy cream.

Heat on low until warm.

Garnish with fresh dill.