Butternut Squash & Carrot Soup

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5 from 1 review

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


Units Scale
  • 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
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 teaspoon fresh thyme leaves
  • 500 ml (2 cups) vegetable stock
  • 1/2 cup milk (dairy or plant-based)
  • Salt and pepper to taste


  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).


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