Butternut Squash and Carrot Soup

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Quick and easy comfort food, Butternut Squash and Carrot soup is perfect when it gets cold out. With only a few simple ingredients but packed full of flavour and nutrients, you’ll be making this soup all winter.

Easy Squash Soup

Who doesn’t love soup? Not only is it a big bowl of warm comfort food, but it is healthy and budget friendly too. Perfect for lunch, dinner or even a warming snack on a freezing day, it’s almost always a good time for soup.

This easy Butternut Squash and Carrot soup has only a few ingredients but is full of flavour and packed with nutrients. Butternut squash is high in vitamins A, E and C. While carrots are loaded with biotin, beta-carotene plus potassium and vitams B6 and K1.

If you want another easy soup that uses plenty of carrots then you need to try this Thai Sweet Potato and Carrot Soup.

Ingredients

The full list with quantities is in the recipe card below, but here are some helpful notes on the main ingredients.

Butternut Squash – The weight of a butternut squash can vary a lot. In the recipe card I am using 500 grams squash which is the weight once the squash is peeled and chopped. 500g will be a very small squash or half a very large squash.

Butternut squash can be a bit daunting to prepare but it is very simple with the right tools. You just need a nice sharp knife and a good quality vegetable peeler. Peel the tough skin from the squash. It can be easier to peel if you slice off the bottom to give it a flat stable surface. Then slice it down the middle and use a spoon to scoop out the seeds and soft flesh before cutting into 1/2 inch cubes.

There is always the option to buy prepared squash – most supermarkets do bags of frozen squash cubes. You can use them straight from the freezer, just extend the cook time by 5-10 minutes to make sure it is cooked and soft. 

Carrots – I prefer to peel carrots, but you can leave them unpeeled. Try to cut the carrots into similar size pieces as the squash – about ½ inch cubes.

Stock – Use chicken or vegetable stock depending on the dietary requirements of whoever is eating the soup. I use two stock cubes with 750ml/3 cups of boiled water. Use homemade stock if you have it, or 2 teaspoons bouillon powder.

Onion, garlic, chilli and thyme: aromatics to add flavour to the base of the soup. You can leave out the chilli or add extra depending on your preference for spice. Fresh thyme is best but you can sub in a teaspoon of dried in a pinch.

Crème Fraîche – Stirred in at the end to make the soup extra creamy. Optional but very welcome. You can leave out, or use a plant based crème fraîche for a vegan soup.

Serving Suggestions

I love this soup with anything cheesy – like a cheese scone, a grilled cheese sandwich or crispy cheese crackers. But you can also never go wrong with a nice buttered roll.

For a bit of crunch, top squash soup with croutons or crispy chickpeas.

If you want more heat you can increase the amount of chilli in the soup – either by adding more fresh chillies when cooking or stirring in extra red pepper or chilli flakes when serving.

Swap the butternut for a different type of winter squash – try acorn squash or pumpkin.

Storing

Store Butternut Squash and Carrot soup in the fridge for up to 3 days.

Reheat on the stove over a medium heat or in the microwave, stirring regularly, until piping hot.

Freeze squash soup for up to 3 months in a suitable container. Defrost and reheat as above.

More Easy Soup Recipes:

• Red Pepper and Gouda Soup
• Butternut Squash and Harissa Soup
• Cream of Vegetable Soup
• Scottish Lentil Soup