Nantes Your Average Carrot and Butternut Soup



  • 1 large butternut squash, peeled and cut into cubes
  • 6 carrots, cleaned and chopped into large chunks
  • 1 tablespoon olive oil
  • 1 large onion or 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon thyme, chopped (optional)
  • 1/2 teaspoon sage (or rosemary), chopped (optional)
  • 1 cup Chardonnay or ½ cup Marsala
  • 1/4 cup maple syrup
  • 6 cups vegetable stock
  • 1/2 cup Greek yogurt and some for garnish (optional)
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of sea salt, to taste
  • 1/2 teaspoon freshly ground black pepper


  1. Cut butternut into 1-inch chunks. Cut carrots into similar sized pieces.
  2. In a large pot, heat the olive oil. Add the onion (or shallots) and cook until translucent, about 8 minutes. Next, add the garlic and stir.
  3. Add wine and reduce the liquid slightly, cook about 5 minutes.
  4. Add the butternut, carrots and stock. Bring to a simmer and cook until tender, about 15 to 20 minutes.
  5. Remove butternut and carrot with a slotted spoon and place in a blender or food processor and purée. Add broth to make soup as thick or thin as you prefer.
  6. Return the blended butternut and carrots to the pot and simmer with bay leaf and fresh herbs.
  7. Add maple syrup and stir. Remove bay leaf and season with cinnamon, nutmeg, salt and pepper. Add yogurt and stir until blended.
  8. When you are ready to serve, garnish with a dollop of yogurt, a sprinkle of nutmeg and fresh seasonal herbs. Enjoy. Serves 6-8
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