This Easy Carrot and Butternut Squash Soup is a delicious combination of onions, carrots, butternut squash and just a touch of spice. Not only is it delicious, but it’s packed with nutritional goodness, it counts as 3 of your 5 a day and only contains 167 calories per serving!
Quick, easy, healthy and delicious
Homemade vegetable soup is hands down one of my favourite foods. Why? Because is perfectly encapsulates the Easy Peasy Foodie philosophy: it’s quick, easy, healthy and delicious! It’s also very budget friendly too – and while Easy Peasy Foodie is not a budget food blog, per se. I do try to ensure that the majority of my recipes are easy on the piggy bank too.
And this Easy Carrot and Butternut Squash Soup ticks all these boxes: it’s quick, easy, healthy, delicious AND budget friendly. It’s also vegan, gluten-free and dairy-free – meaning pretty much everyone can enjoy it!
Want more easy vegetable soup recipes?
I have dozens of other delicious veg-based soup recipes. Here a few of my favourites…
- Immune System Boosting Soup
- Spicy Parsnip Soup
- Sweet Potato and Butternut Squash Soup
- Spiced Carrot and Lentil Soup
- Easy Carrot and Parsnip Soup
(Head here for the complete list of all my easy peasy soup recipes!)
How to make carrot and butternut squash soup
This delicious Carrot and Butternut Squash Soup is very easy to make. All you need to do is fry the onions, garlic, chilli flakes and spices. Then add the chopped carrots, butternut squash, vegetable stock, salt and pepper. Bring to the boil then simmer for 20 minutes. Finally blitz in a blender until completely smooth. Easy peasy!
(Full recipe given in the recipe card below.)
A great fill the freezer meal
This easy peasy Carrot and Butternut Squash Soup is such a great ‘fill the freezer’ meal… I usually make a double quantity of this soup. We eat half freshly made and half I divide into individual portions and freeze for a near instant meal in the future when I’m in a hurry or have no energy to cook! Far healthier (and cheaper!) than a ready meal or takeaway.
An easy way to get 3 of your 5 a day!
We all know we should be eating more veg. And veg-based soups are a really easy way of getting those extra veggies into your diet! This soup delivers a whopping great THREE of your 5 a day, thanks to the onions, butternut squash and carrots. Better still, Butternut Squash and carrots are packed full of goodness. Both are rich in vitamins, minerals, beta-carotene, antioxidants and fibre.
Make it your own
This super simple recipe is lovely just as it is. But there are plenty of ways to adapt it, if you want to. You could, for example:
- Add other spices such as fresh ginger and/or turmeric
- Use curry powder instead of the individual spices
- Add sweet potatoes, parsnips, swede or turnip
- Add red lentils
- Add a tin of butter beans, cannellini beans or haricot beans
- Use chicken stock instead of vegetable stock
- Add some shredded leftover chicken (after the soup has been blended)
I’d love to hear if you come up with any really good combos! Let me know in the comment section below.
What to serve with Carrot and Butternut Squash Soup
I love to serve this simple soup with crusty bread. It goes especially well with freshly baked homemade bread!
(Shown here with my Super Simple Wholemeal Bread.)
What to do with leftover Carrot and Butternut Squash Soup
Place any leftovers in a lidded container in the fridge, where they will keep for up to 3 days.
To reheat, tip into a saucepan, along with a small splash of water. Reheat over a medium heat until piping hot all the way through.
Alternatively, you can reheat this Carrot and Butternut Squash soup in the microwave.
Can you freeze Carrot and Butternut Squash Soup?
Absolutely! This soup perfect for ‘filling the freezer’. Place the cooked and cooled soup in a lidded container in the freezer, where it will keep for up to 3 months.
(I prefer to freeze this soup in individual portions so I can use it for 1 person servings – lunch when everyone else is out, for example!)
Reheat as above.
If you like this recipe…
…you might also like:
Easy Carrot and Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 2 onions diced
- 2 cloves garlic grated or crushed
- ½ teaspoon dried chilli flakes (or to taste)
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 500 g carrots chopped into small chunks (roughly 1cm / ½inch cubes – See Note 1)
- 500 g butternut squash skin removed and chopped into small chunks (roughly 1cm / ½inch cubes – See Note 2)
- 750 ml vegetable stock from a cube is fine (I used Kallo Organic Vegetable Stock)
- Salt and black pepper to taste (see Note 3)
Instructions
- Place the olive oil and diced onions in a fairly large saucepan and gently fry for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
- Add the garlic, chilli flakes and spices. Fry for 1 more minute, stirring occasionally. (Add a small splash of water if it gets too dry.)
- Add the chopped carrots, chopped butternut squash, vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 20 minutes with the lid on, or until the vegetables are quite soft.
- Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)
- If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. Add more water if the soup is too thick for your liking. You may also wish to check the seasoning at this point too.
- Serve with homemade bread.
Notes
- I find, because this soup is blended until smooth, there is no need to peel the carrots. Not peeling the carrots has no negative impact on the final soup, means you get extra goodness from the skins and saves you a job!
- Peeling butternut squash can be a bit of a pain. A little hack to speed things up is to cut the butternut squash into thick disks, then place each disk (flat side down) on your chopping board and chop the skin off using a knife, cutting downwards all the way around each disk. I find this far quicker and easier than peeling!
- I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
- If you prefer, you can use a stick blender or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Camilla says
Really delicious and so easy. Will definitely cook again. Thank you!
Eb Gargano says
Aw yay – I am so happy to hear you like this recipe so much! Thank you for such a lovely review 😀
Gert says
Hi I used 2 cups each carrots and squash and used less onion, but the spice combinations make all the impact here. Used water instead of broth. Once cooked and blended well the soup was so smooth and good you want to eat with eyes closed!
Eb Gargano says
Aw – yay, that is so grear to hear! Thank you for such a lovely review and especially the 5* rating 😀