Butternut Squash & Carrot Soup

This Butternut Squash & Carrot Soup is lightly spiced and full of flavor. It's a simple recipe that will fill your home with beautiful winter aromas. It's gonna be awesome.

The cauldron is an enduring symbol of a witch, but for centuries, this was simply a common cooking tool. Before gas stoves and induction cooktops, people cooked their food over an open fire. The kitchen hearth, and the cauldron that hung over it was a source of warmth, nourishment, and basic survival.

In witchcraft, the cauldron is a symbol of the womb of creation. It brings abundance, fertility, and creative energy. And as a kitchen witch, every cooking pot can become a cauldron. As you create your recipes, you can call in any energy you need, and then share that energy with your family and friends. How awesome is that?

What makes this soup so awesome?

This Butternut Squash & Carrot Soup is so comforting in the depths of winter. I just love having a big pot of soup bubbling away on the stove. This one smells extra awesome because of all the spices we add to it. It is a blended soup, so you can control the texture. You can get it velvety smooth or leave it a bit chunky if that's more your jam.

It can also be made with pumpkin or another type of squash if that's easier for you. And it's totally easy to make it vegan by using plant-based milk. I used cow's milk because that's what I have in my fridge, but any type of milk will work. I also added a drizzle of sour cream at the end, but you could easily substitute vegan sour cream or yogurt. This is a super flavorful option if you're feeding any vegetarians or vegans.

Magical Properties of Butternut Squash

There doesn't seem to be much information available on the magical and spiritual properties of butternut squash. I'd use this for many of the same correspondences as you might find with pumpkins. It's many seeds evoke the energy of fertility and abundance. It's orange color can be used to call in creativity and vitality.

For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.

Tips for making Butternut Squash & Carrot Soup

I love the simplicity of making soup. Sautee some onion, toss in a bunch of other veggies like butternut squash and carrots, then flavor it with a bunch of herbs, spices, and aromatics. Add a good veggie stock, slap a lid on, and take a break while it gently simmers and fills your home with its irresistible fragrance. I use frozen chopped butternut squash because I'm lazy. You have my permission to be lazy as well.

Once all your veggies are soft, you're gonna blend this soup. An immersion blender is my preferred method. Remember if you're using a conventional blender to crack the lid so that the steam can escape. Otherwise, you'll end up with soup exploded on your ceiling.

Once your soup is blended and as smooth as you like, return it to a gentle heat and stir in a bit of milk (from whatever source you prefer) to give it a bit of creaminess. Check for seasoning and adjust as needed. I found it needed more salt. Add in a dollop of sour cream or yogurt (vegan if necessary) when serving for a bright pop of acid.

This Butternut Squash & Carrot Soup is going to become a winter favorite. Keep it cozy. Keep it awesome.

Looking for more awesome soup recipes? Try this Vegan Sweet Corn & Roasted Bell Pepper Soup or some Cheddar Corn Soup.

Butternut Squash & Carrot Soup

Print Recipe

This Butternut Squash & Carrot Soup is lightly spiced and full of flavor. It's a simple recipe that will fill your home with beautiful winter aromas. It's gonna be awesome.

• Author: Renee Rendall
• Prep Time: 15
• Cook Time: 40
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small onion, chopped
• 500 grams frozen chopped butternut squash
• 3 carrots, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 teaspoon grated fresh ginger
• ¼ teaspoon ground coriander
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ⅛ teaspoon turmeric
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cardamom
• 1 teaspoon fresh thyme leaves
• 500 ml (2 cups) vegetable stock
• ½ cup milk (dairy or plant-based)
• Salt and pepper to taste

Instructions

1. Heat your olive oil over medium low heat in a large pot. Add the chopped onions and cook them gently for 5-10 minutes until translucent.
2. Next, stir in the butternut squqash and carrots, then add the garlic and ginger. Let this cook for about five minutes.
3. Next, add the coriander, cumin, paprika, chili powder, turmeric, nutmeg, cardamom, and thyme, and stir it through.
4. Add the vegetable stock to the pot, bring it to a boil, then turn the heat down to low, put the lid on the pot, and let it simmer for 20-30 minutes or until your vegetables are soft. It could take longer depending on how big or small you chopped them.
5. Use an immersion blender (or a regular blender if needed) to blend your soup until it's as smooth as you like.
6. Return the pan to the heat and bring it back to a simmer. Stir in your milk (you may want to add a bit more or less depending on the thickness), and check for seasonings. Add salt and pepper until it tastes just right.
7. Serve hot with sour cream or plain yogurt (vegan if needed).

Equipment

dutch oven

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immersion blender

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chef's knife

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Keywords: soup, butternut squash

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Recipe slightly adapted from Domestic Gothess.