There’s something so inviting about a warm bowl of soup on a crisp, chilly day. This Butternut Squash and Carrot Soup is the perfect comfort food for autumn and winter, packed with vibrant vegetables, subtle spices, and creamy textures. The earthy flavours of butternut squash and sweet carrots pair beautifully with a touch of ginger for added warmth. Topped with toasted pine nuts for a nutty crunch, it’s both satisfying and nutritious—a real treat for cosy evenings.
Why You’ll Love This Squash Soup:
- Nutrient-Packed Goodness: Butternut squash and carrots are rich in vitamins A and C, making this soup as healthy as it is delicious.
- Simple Yet Elegant: With minimal effort, you can create a dish that looks and tastes gourmet.
- Perfect for Meal Prep: This soup freezes wonderfully, making it a convenient option for batch cooking.
- Customisable: Swap the veggie stock for chicken stock, or add a splash of cream for a richer texture.
Some Tips for Making Butternut Squash and Carrot Soup:
- Blending Options: Use a hand blender for convenience or a high-speed blender for an ultra-creamy texture.
- Keep an Eye on the Pine Nuts: Toasting pine nuts can go from golden to burnt quickly, so watch them closely.
- Toppings Matter: A drizzle of olive oil, a dollop of crème fraîche, or some crispy croutons can elevate the soup to new heights.
Frequently Asked Questions:
Can I use frozen butternut squash or carrots?
es, you can! Using frozen vegetables cuts down on prep time and works just as well.
Is this soup vegan?
It is if you use vegetable stock.
How long will this soup keep in the fridge?
This soup can be stored in an airtight container in the fridge for up to 4 days.
Can I freeze this soup?
Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
Butternut Squash and Carrot Soup
Course: Lunch, DinnerDifficulty: Easy4
servings20
minutes20
minutes40
minutesIngredients
1 butternut squash, peeled and cubed
2 cups sliced carrots
4 celery stalks, chopped
1 onion, chopped
2 leeks, sliced
2 garlic cloves, minced
1 piece of fresh ginger (thumb-sized), peeled
750ml vegetable stock
1 tbsp olive oil
20g toasted pine nuts
Salt to taste
Optional: Extra virgin olive oil and freshly ground pepper for topping
Directions
- Prepare the Vegetables: Peel and cut the butternut squash into chunks. Slice the carrots, celery, and leeks. Chop the onion, mince the garlic, and peel the ginger.
- Toast the Pine Nuts: In a dry pan over medium-low heat, toast the pine nuts, stirring frequently to prevent burning. Set aside once golden brown.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the celery, leeks, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until softened.
- Cook the Soup Base: Add the butternut squash, carrots, ginger, and vegetable stock to the pot. Bring to a simmer and cook for 20 minutes, or until the squash and carrots are tender.
- Blend the Soup: Use a hand blender directly in the pot or transfer the mixture to a blender in batches. Blend until smooth and creamy.
- Season and Serve: Add 1 teaspoon of salt, taste and adjust if needed. Ladle the soup into bowls, top with toasted pine nuts, and drizzle with extra virgin olive oil. Add a sprinkle of freshly ground pepper if desired.