Yara's Oven Delighs: Whisking up Delights

When the air turns crisp and the leaves start falling, there’s nothing more comforting than a warm bowl of soup. This Easy Pumpkin Soup is the perfect cozy recipe to welcome autumn. Made with fresh butternut squash, carrots, onion, and a touch of cream, it’s smooth, velvety, and full of flavor. Best of all, it’s simple to make in under an hour—perfect for busy weeknights or holiday gatherings.

Ingredients

• 2 cups (250 g) carrots, diced 🥕
• 1 medium butternut squash, peeled & cut (about 1 kg / 6–7 cups) 🎃
• ½ medium onion (75 g) 🧅
• Salt & pepper to taste 🧂
• 1 carton broth (4 cups / 950 ml) 🍲
• ½ cup (120 ml) heavy cream – add after blending 🥛

---

Instructions

1. In a large pot, combine carrots, butternut squash, onion, broth, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until vegetables are tender.
3. Remove from heat and carefully blend the soup until smooth and creamy (use an immersion blender or regular blender in batches).
4. Stir in heavy cream and adjust seasoning if needed.
5. Serve warm with crusty bread or a sprinkle of fresh herbs.

---

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

---

Nutrition Facts (per serving, approx. 6 servings)

• Calories: 170
• Protein: 3 g
• Carbohydrates: 23 g
• Dietary Fiber: 5 g
• Sugars: 8 g
• Fat: 8 g
• Saturated Fat: 5 g
• Sodium: 600 mg (varies by broth used)