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- Dish type
- Vegetable soup
- Root vegetable soup
- Carrot soup
A warming soup which is ideal for Autumn or anytime!
Kent, England, UK
84 people made this
- 1 onion
- 1 medium butternut squash
- 2 large carrots
- 500ml vegetable or chicken stock
- 1/2 teaspoon cumin seeds
- 1 tablespoon vegetable or olive oil
- 2 bay leaves
- salt and pepper to taste
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Heat oven to 190 C / Gas 5.
- Peel and chop onion, squash and carrot into large chunks and place on a roasting tray. Sprinkle with oil, cumin seeds, salt and pepper and put in the oven for 20 - 30 minutes. The vegetables should be soft but not mushy and slightly caramelised.
- In a large saucepan place the stock, bay leaves and roasted vegetables. Bring to the boil and simmer for a further 20 mins. When the vegetables are soft remove the bay leaves and any outer onion leaves which look fibrous then blend soup until smooth.
- Adjust seasoning to taste and serve with a dollop of soured cream and some crusty bread.
Reviews & ratingsAverage global rating:(3)
Reviews in English (4)
Used different ingredients.When Roasting the Veg Drizzle with some honey about halfway through i found it fine without the bayleaves i would also go without the onion if i did this again aswell found its undertone flavour detracted from the dish-11 Dec 2009
I thought it could have done with some more stock as I found it a bit too thick, but still nice. Will make again.-29 Nov 2013
Very tasty, loved it-12 Apr 2018
Carrot and Butternut Squash Soup
Carrot and Butternut Squash Soup is a totally comforting soup to make when the weather outside is chilly!
This is a creamy soup recipe with simple flavors. There’s no chicken in it. No beef. No meat of any kind. It’s a vegetarian soup, unless you want to use chicken broth. Everything in the soup is puréed. A bowl of warm Carrot and Butternut Squash Soup is perfect for a fall or winter day. I suggest serving it with a side salad and a hunk of bread to make it a complete and filling meal.
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Carrot Ginger Squash Soup
Orange you glad we created this recipe? You should be, since the color, from both the carrots and butternut squash, means its filled with powerful antioxidants called carotenoids.
The simple two-step soup (all you have to is saute and blend) is perfect for cold and flu season, since it also contains immunity-boosting chicken broth and ginger.
It’s also just really. really. delicious.
1 cup chopped and peeled butternut squash
1/2 chopped and peeled onion
1 inch cube fresh ginger root
2 cups vegetable or chicken broth
to taste freshly ground black pepper
- Sautee carrots, butternut squash and onion with coconut oil in a saucepan until fully cooked vegetables should be soft (about 10 minutes).
- Place all ingredients in a blender.
- Blend until mixed well.
- Add salt and pepper to taste and serve as is with sprinkle of parsley on top or add to pot and heat to desired temperature.
WHY WE LOVE THIS RECIPE
Ginger is great for fending off the sniffles. Carrots and squash are rich in carotenoids, compounds that are linked to a laundry list of health benefits. And coconut oil, well, is there anything it can’t do?
- 1 tablespoon butter or margarine
- 3 cups peeled, diced butternut squash (about 1 small squash)
- 2 cups thinly sliced carrots (4 medium carrots)
- ¾ cup thinly sliced leeks or chopped onion
- 2 (14.5 ounce) cans reduced-sodium chicken broth
- ¼ teaspoon ground white pepper
- ¼ teaspoon nutmeg
- ¼ cup regular or fat-free half-and-half or light cream
- 1 bunch Fresh tarragon leaves
In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
Place one-third of the squash mixture in a food processor bowl or blender container. Cover process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.
Recipe: Butternut Squash and Carrot Soup
Do you crave warming and comforting foods during the colder months? I do. It’s not the time for salads or raw foods. According to Ayurvedic and Chinese Medicine, the change in season affects a person’s well being and eating the right foods can help protect you from illnesses. Soup and stews are considered warming and will nourish you and will not cause any imbalances to your doshas. This easy butternut squash soup recipe is a favourite as it is easy to make, delicious and feeds lots of people for very little.
Over the winter months, butternut squash is abundant and easily available in the shops. From one butternut squash, you can make up to 6 portions of soup so it is very economical. Great if you have a few people to feed or would like to make ahead soup for lunch for the week.
- You can dress this soup up as much or as little as you want.
- You can add cream to make it creamier and more delicious.
- You can add some toasted croutons, toasted pumpkin seeds or similar crunchy things to add some texture.
- You can add any other vegetable you have to use up all the leftover vegetables.
The combinations are endless, just see what you have in the fridge or pantry and experiment.
At its base is the sweet flavours of the butternut squash.
Top tip: roasting the squash before making the soup can impart an extra level of flavour but is fine to omit.
Easy Butternut squash soup recipe made in a digital soup maker
I made this soup with the VonShef Digital Soup maker which I reviewed here. It is a very easy piece of kit to use and can cook and blend soups in one machine. Much less fuss and washing up.
If you do have leftover soup, this butternut squash soup freezes really well too.
Get more details about the Vonshef Digital Soup Maker at their website or on Amazon.
Butternut Squash Soup with Apple and Carrot
With cold weather sweeping across the country, it just felt like soup time. I had the Sesame Beef side dishes ready to post, but I’m going to save those for later. I’m sure you’d rather have soup first!
The news broadcasts and talk show hosts are having a field day talking about the weather. I am particularly enjoying Jimmy Kimmel’s take on how California is dealing with the cold which you can watch here and here for a chuckle.
Nothing I love more to warm up with than a butternut squash soup. It has such a vibrant color, you just know it’s packed with nutritious goodness. Plus it’s one of those fill-you-up-without-weighing-you-down kind of dishes. When I make butternut squash soup, I usually just go simple: sauté onion, garlic, add thyme and sage, add butternut squash and broth, boil until soft, then puree and eat. When I was in Colorado, my friend Justin made us a variation which I loved. He added apple, carrot, sweet potato, coconut milk, 1/2 t cumin, and 1 t curry. It was fantastic. Just for you, mom and dad, I stayed traditional and omitted the cumin and curry! Feel free to mix it up with whichever variation you like with the spices. Justin’s version inspired me to change mine up a bit.
Don’t forget about soup for entertaining. With some simple garnishes, soup can look glamorous. If I’d had bacon or prosciutto on hand, they would have been crisped up and been my garnish on top with a little chopped chive or parsley! This soup can be made ahead too, so that is always great when feeding a crowd around the holidays. Just re-heat and serve. My mom served a similar soup as our appetizer/ first course at Christmas once and we loved it! Here’s to keeping warm with a nice bowl of soup.
Butternut Squash Carrot Soup
- 4 large carrots peeled
- 1 medium butternut squash peeled, seeds removed
- 4 tablespoons olive oil divided
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon garlic powder
- 5 dashes Italian seasoning
- Salt & pepper to taste
- 1/2 medium onion chopped
- 4 cups vegetable broth
- 1/4 teaspoon ground cumin
Roasted Butternut Squash, Carrot, and Ginger Soup
The work on our house is almost finished, but the morning sickies &mdash who are they kidding? The ALL DAY sickies are still plaguing me, so I&rsquom very grateful to have a few more guests with fantastic recipes to share with you. Today I&rsquove got Lisa Thiele here with a gorgeous, warming soup. Lisa is THE gluten-free entertainer and the author of the blog With Style and Grace* I&rsquom so lucky that she agreed to post for me! Thank so much Lisa! &ndash Natalie
Hello there lovelies, it&rsquos Lisa here from With Style and Grace. It&rsquos such a treat to be here, I just think the world of miss Natalie and so excited for the big adventures ahead of her. That is, once the packing and unpacking is done and the appetite has returned. I&rsquom sure she&rsquos counting the days.
I thought I&rsquod share one of my favorite, feel good recipes with you &ndash Roasted Butternut Squash, Carrot and Ginger Soup. It&rsquos easy and can be made in big batches ahead a time and frozen until you&rsquore ready to serve.
We&rsquore big soup eaters over here, especially this time of year. It&rsquos perfect for those lazy nights when you just want to curl up on the couch, wrap yourself in that oversized blanket, and enjoy a big bowl of soup. Followed by a cup of hot chocolate, of course.
I also like to make extras and give as a get well or thank you gift. For packaging, simply fill up a mason jar and add a label on the lid or the jar that says what the soup is. It also makes for a great, &ldquooh you just moved aaaaand you&rsquore expecting&rdquo gift. wink, wink.
🥗 Suggested Side Dishes
This soup is delicious served with biscuits or cornbread in fact I don't know which I love more! Soup and salad is also a great combination. Here are a few more of my favorite recommendations!