Butternut squash and carrot soup

Butternut squash and carrot soup


11 people made this

About this recipe: A warming soup which is ideal for Autumn or anytime!

pocoeba Kent, England, UK

Serves: 4 

  • 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

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat oven to 190 C / Gas 5.
  2. 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.
  3. 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.
  4. Adjust seasoning to taste and serve with a dollop of soured cream and some crusty bread.

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Reviews (2)


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

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