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Carrot Squash Soup

Updated on August 5, 2012

Carrot Squash Soup

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Summer Vegetables

Squash is one of those vegetables that is versatile as well as being healthy. It can be roasted, baked, boiled, smashed, etc... It can also be made into a wonderful soup.

We make a squash carrot soup that is not only yummy, but can be crafted to anyone's taste buds.

You start off with the simple recipe below, but then you can add anything you want to make it go along with whatever you are having. It can be light for lunch or heartier for dinner. The possibilities are endless!

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 12 servings


  • 32 oz bag baby carrots
  • 1 large or 2 small butternut squash, peeled and cut into small pieces
  • 1 white onion, chopped
  • 12 cups chicken broth
  • 1 TBSP pepper
  • 1 TBSP garlic powder


  1. Peel and chop squash. Dice onions.
  2. Place chicken broth in a pot. Add vegetables and spices. If you want a thicker soup, reduce broth by 5 cups. If you want a thinner soup, keep the 12 cups or add 2 more.
  3. Simmer on stove until vegetables are tender.
  4. Remove vegetables with slotted spoon. Place vegetables in food processor. Blend until smooth.
  5. Return vegetables back into broth. Simmer another 15 minutes.
  6. Serve with toppings if desired.


Some ideas for making this a heartier soup include:

-add any type of bean for a protein (navy or northern beans work well, as well as black or kidney)

-add bacon bits or cut up ham

-add some sliced grape or cherry tomatoes

-add leftover rotisserie chicken diced up

-stir in some sour cream to make it a creamy soup

-add rice, noodles, barley, or quinoa

-serve with croutons


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