Butternut Squash and Carrot Soup
Catching Up Over Butternut Squash and Carrot Soup
Hey there! So the other day I found a lone butternut squash rolling around in the bottom drawer of my fridge (honestly, I don’t even remember putting it there) next to some slightly sad carrots. And I thought, you know what, it’s soup weather. This Butternut Squash and Carrot Soup has seen me through rainy days, surprise guests, and even a power outage (don’t ask, but soup actually works on a camp stove if you’re, uh, determined). My cousin Millie claims it tastes best when you eat it in fuzzy socks, but that might just be her thing.
Why I Keep Coming Back to This Soup
I make this when I’m feeling a bit run down or just craving something that feels like a hug in a bowl (cheesy, but true). My family goes absolutely wild for this one, especially with too much crusty bread—though I once forgot to buy bread and my son insisted on tortilla chips. And you know what? That actually worked out. I used to get grumpy about peeling squash, but I learned if you pop it in the microwave for a couple minutes first, it’s less of an arm workout (wish someone had told me years ago!).
Stuff You’ll Need (and What You Can Fudge)
- 1 medium butternut squash (about 1.2kg, peeled and cubed—or just grab pre-cut squash if you’re not feeling heroic)
- 4-5 carrots, peeled and roughly chopped (I’ve used parsnips in a pinch—tastes a bit earthier but still good)
- 1 onion, diced (red or white, honestly doesn’t matter much)
- 2 garlic cloves, minced (or a big spoonful from the jar—don’t judge)
- 3-4 cups vegetable stock (I swear by the low-sodium cubes, but my grandmother always used homemade—up to you)
- 2 tablespoons olive oil (or butter, if you’re living dangerously)
- 1/2 teaspoon ground cumin (skip it if you don’t have it, but it does add something nice)
- Salt and pepper to taste (be generous, trust me)
- Optional: pinch of chili flakes, splash of coconut milk, or fresh herbs for serving
Making the Soup: My Way (Which Isn’t Always Perfect)
- Heat the olive oil in a big pot over medium. Toss in your onions. Stir them around for 3–4 minutes till they’re soft and smell like you’re about to make something delicious.
- Add garlic, carrots, and squash. Give everything a good stir. This is where it looks a bit strange and you’ll wonder if you chopped too much (I always do).
- Sprinkle over the cumin, and let things cook together for a couple minutes. If it sticks a bit, just scrape up the brown bits—they’re flavour gold.
- Pour in about 3 cups of the stock. Bring it to a boil, then turn it down to a simmer. Cover, let it bubble away for 25–30 minutes, or until the veggies are so soft you could mash them with a spoon. Sometimes I watch an episode of Taskmaster at this stage.
- Now, blend it all up—if you’ve got an immersion blender just go right in the pot (but turn off the heat first, please). Or in batches in a blender (I used to skip this and the soup was lumpy but still good. Smooth is better, though!)
- Add more stock if it’s too thick for your liking. Taste, then season with salt and pepper. I usually sneak a taste here and burn my tongue, you’d think I’d learn…
Bits I’ve Learned Along the Way
- If you use pre-cut squash, halve the cooking time; smaller pieces cook faster than you’d expect
- I once added way too much cumin. It made the soup a bit odd, but my husband just called it “Moroccan-inspired” (not sure he knew what that meant, but hey)
- If it’s too thick, a splash of coconut milk does wonders, plus it’s pretty swirling it in
Variations I’ve Actually Tried (and One Fail!)
- Swapped out carrots for sweet potatoes—super sweet but decent
- Added a spoonful of peanut butter once, which was surprisingly tasty, though maybe not for everyone
- Tried roasting everything first. It takes ages, but gives a toasty depth if you’ve got time
- Don’t try adding broccoli. Just… don’t. Turns the soup an alarming green and it tastes very, uh, healthy
If You Don’t Own Every Gadget
I love my immersion blender, but if yours is hiding (mine disappears after every party), just use a potato masher for a chunky version. Or—carefully—blend in small portions in a regular blender. If you don’t have either, just mash it as best you can and call it “rustic.” Honestly, it’ll still taste good.
Keeping It Fresh (Or Not, in My House)
This soup will keep in the fridge for up to 3 days, but honestly, it’s usually gone by lunchtime the next day. You can freeze it in batches if you’re the organized type (which, if you are, please teach me your ways). Reheat gently on the stove or in the microwave, giving it a good stir so it doesn’t heat weirdly.
How I Serve It (It’s a Bit of a Ritual)
We almost always serve this with thick slices of toasted sourdough, sometimes rubbed with garlic if I’m feeling fancy. My daughter likes a swirl of Greek yogurt and a handful of pumpkin seeds; I go heavy on cracked black pepper. Oh, and if you’ve got a drizzle of good olive oil, now’s the time to show it off. Sometimes I’ll make a tiny salad on the side, but, honestly, that’s rare.
Things I’ve Messed Up So You Don’t Have To
- Don’t rush the simmering. I tried to speed things up once—end result: weirdly crunchy carrots. Not recommended.
- Let it cool a bit before blending if possible. Hot soup + blender = soup ceiling. Ask me how I know.
- Taste as you go, but, uh, maybe wait till it’s not boiling lava.
FAQ (Yes, Real Questions!)
- Can I use frozen veggies? Absolutely—just toss them in straight form the freezer. You might need to simmer a bit longer.
- Do I have to peel the squash? Honestly, I used to skip this, but the peel never fully blends. If you’re in a rush, at least cut off the tough bits.
- Is this soup vegan? It is if you skip the butter and any dairy toppings. But no one’s policing your soup.
- Can I make it spicy? Yes! Add chili flakes or a dash of hot sauce. My uncle uses sriracha. He puts it on everything, though.
- What’s the best stock? I like using homemade when I have some (almost never), but any decent low-sodium stock cube will do the job. Here’s a homemade veggie stock I’ve actually tried and liked: Cookie + Kate’s Veggie Broth. For pre-cut squash, I sometimes order from Farmdrop if I’m feeling flush.
Alright, that’s the lot! If you end up making this, let me know what wild substitutions you try—one day I’ll find a way to make this into a curry and not regret it. Oh, and if you want more cozy recipes, I like BBC Good Food’s butternut squash soup ideas—some wild combos there.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 3 large carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup coconut milk (optional, for creaminess)
Instructions
-
1Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
-
2Add minced garlic, ground cumin, and a pinch of salt. Cook for 1 minute until fragrant.
-
3Add cubed butternut squash and sliced carrots. Stir to combine with the onions and spices.
-
4Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are tender.
-
5Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender.
-
6Stir in coconut milk if using. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
