BUTTERNUT SQUASH & CARROT SOUP with Thyme and lots of love our 400th Video!! from Chef Victoria Love

CONGRATULATIONS!!! This is my 400th Video on YouTube!

Watch Chef Victoria Love demonstrate how to make BUTTERNUT SQUASH & CARROT SOUP with thyme and beef broth (this can be made with chicken broth or vegetable broth).

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Chef Victoria Love’s
Butternut Squash & Carrot Soup
2 Tablespoons Unsalted Butter, plus more if needed
2 Tablespoons Olive Oil
1 Spanish Onion, sliced
2 Celery Stalks, chopped
2 Carrots, large peeled and chopped
1 Large Butternut Squash, peeled and chopped
¼ teaspoon Kosher Salt
4 Cups Beef Stock
1/2 teaspoon Ground Thyme
⅛ teaspoon Ground Black Pepper, or to taste
Cilantro or Parsley, finely chopped for garnish

1.On a cutting board with a non-slip mat using a Chef’s Knife, slice onions, celery and carrots.

2. Melt the butter and oil in a large pot over medium-low heat. Add the onions. Cook, stirring occasionally with a wooden spoon, until the onions are tender, about 10 minutes. Add the carrots, season with salt, and cook for 5 minutes, add celery and squash.

3. Add the stock, thyme, salt & pepper and bring to a boil. Lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste and puree, if desired.

[Applause] Welcome to the kitchen I’m Chef Victoria love and today we’re going to make a butternut squash carrot soup I love butternut squash I can’t wait to make this so we’re going to make it really easy I’m using baby carrots this is 8 oz so half of a one lb bag of baby carrots

Two stocks of celery chop I’m going to chop up our onion and then we’re going to have virgin olive oil with butter our beautiful kosher sea salt black pepper and some ground thyme this smells absolutely wonderful now I don’t have any beef stock on hand but what I do

Have is this better than bullion beef flavored so I’m going to make the um four cups of beef stock using this bullion and substitute that for today’s soup let me get everything me on Plass and I’ll show you how to make it I’m going to peel and Cube the butternut

Squash into about half2 in size cubes first please click like And subscribe so we can bring you more recipes I already peeled and sliced up our butternut squash and I’ve already cued most of it but I did want to mention something see all these beautiful seeds inside I’m going to take

Them out and we’re going to roast them with some olive oil and kosher salt and that will be our garnish for our soup it’ll make it almost like it’s a little crunchy Crouton on the top so I’m going to do that right now let me get all of

These seeds out and then I’ll roast them in a 300 50° oven with a little sprinkling of our olive oil and kosher seil here we go so it’s melted to stand back in case it splatters get all the onions in there and then we’re going to cook them maybe

About a minute to 2 minutes until they become translucent and then we’re going to add in our carrots and celery and sauté those now we’re going to add in our two stocks of celery that we chopped and our 8 Ozz of baby carrots that’s

Just eyeball at half of a one lb bag of baby carrots we’re going to get those in there Stir It And continue to simmer and at this point we’re going to let it simmer for about 3 minutes while that is simmering we’re going to now roast our butternut squash

Seeds so here they are those are the seeds from our one butternut squash and I’m just going to sprinkle about half a tablespoon of olive oil over this and then we’re just going to put a pinch of our kosher salt sprinkle it on toss these around get them fully coated and

Then just spread them on a baking tray of half sheet pan that we’re going to put into a 350° oven and roast them for about 10 minutes so I’m going to spread this out and then get it in the oven now we’re going to add in our cute butternut

Squash and this was 2 and 3/4 lbs of butternut squash so you could do anywhere between a 2 and 1/2 to a 3 lb butternut squash Cube it and get the same amount that we have in here and again we’re going to sauté this now this

Time we’re going to sauté it for 5 minutes we want to get the cubes of butternut squash nice and sauteed and while that is simmering I am now going to make our beef stock from this really good better than bullion so we need four cups of beef

Stock so I’m going to use 1 and 1/2 t spoons of this beef bullon and this is very salty so in our recipe I’m only using a/4 teaspoon of our kosher sea salt because this has a great deal of salt in it so we have our four cups of

Boiling water and we’re adding a tablespoon and a half of this better than bullion beef flavoring and I wanted my soup to have a really sort of meaty flavor with the butternut squash that’s why I’m using it but you can use chicken stock or vegetable stock St if you want to make it

Vegetarian this has been simmering for 5 minutes and now we’re going to add in our seasoning so we have 1/8 of a teaspoon of black pepper 1/2 teaspoon of ground thyme I love thyme this is going to taste so good and our one4 of kosher salt again because the bullion that

We’re making our beef stock with has a lot of salt in it and once you get this all stirred we can now add in in our freshly made beef stock from bullion there we go and we’re going to let this simmer until those carrots and all that butternut squash is really soft and

Tender and breaks down and then we’re going to use our blender and puree it to make it nice and smooth so this is going to take about 45 minutes to simmer our soup has been simmering now for 1 hour actually and you can see that our carrots and our butternut squash are

Really nice and tender and what we’re going to do at this point is um I’m going to turn off the heat and we’re going to then puree it so I’ve got my Ladle and our blender now when you’re using a hot liquid don’t fill it all the

Way you’re going to fill it only a half away and do this in batches so we’re going to get this in here all right we’re going to get our lid on and we’re going to put this on low speed first and just sort of do this in

Burst and then we can put it on high and put it on pureet here is our beautiful soup now all pureed if you think it’s too thick you get add a little bit of water and thin it down but I like this thickness and of course before we serve

It you want to taste it make sure you have enough salt and pepper M that was absolutely delicious perfect I don’t need to add any more salt or pepper however if you would like to please do so and now now I can serve us our beautiful butternut squash and

Carrot soup we’re going to pass this out to everybody in the school hopefully that’s why I’ve got a lot however if you make it at home and that’s too much it freezes perfectly so put it in container and put it in your freezer to save and

It can freeze for up to 6 months actually so go ahead and make a big batch and freeze most of it now just before I serve it I want to garnish it with our butternut squash seeds that I roasted in the oven and just put them

Right on top and make it look so pretty don’t put that on too far in advance cuz they will get soggy however they’re really nice and crunchy when you put them on just before serving and they add a little extra oomph to your presentation thank you so much for

Watching this is our butternut squash and carrot soup I hope this inspires you to make it at home oh that is so good please check out all of the videos on our YouTube channel we have hundreds so make sure you come back and click like And subscribe thank you for more recipe demonstrations

Please click like And subscribe to Chef Victoria Love’s YouTube channel and have fun in the kitchen thank you