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How to make soup - Carrot and Butternut Squash Soup

Updated on January 27, 2013

How this recipe came about

Let me tell you a little story. Jon my husband is the manager of a pub and last week the kitchen had to close for a few days due to a broken lift. So he bought me home some veg that needed to be thrown or used as it would go off before the kitchen re-opened. When I say some veg what I actually mean is an industrial size bag of chopped carrots! (and 6 catering sized packs of green beans, 8 large jacket potatoes and 9 burger buns - but they aren't important for this story!)

I had no idea what to do with soooo many carrots and clearly we weren't going to be able to eat them all in 3 days even if we had them with every meal - there are only 2 of us (and the bunnies who have enjoyed a few chunks) So I figured a soup would be the easiest thing, and I could freeze the extra portions for eating at a later date!

I have made carrot and sweet potato soup before in the past but I didn't have any sweet potatoes in the house and really didn't want to have to go out and get some, so after checking the fridge and cupboard I came out with a butternut squash that really needed to be used, the jackets and of course an onion. Plus I had recently seen a soup recipe that used an apple to add a little sweetness so I thought what the heck! I had just bought one to feed a little to my bunnies and just planned to eat the rest myself but instead decided to use the rest in the soup.

So this recipe came about! I am very much a 'bung it all in and see what happens' kind of a cook and although it doesn't always work, 90% of the time it does and this recipe is definitely one of my best mixtures - it is so yummy and of course very healthy! And the apple adds just a touch of sweetness to it, so it was a big hit with my hubby and no doubt would be with kids as well!

Carrot and Butternut Squash Soup
Carrot and Butternut Squash Soup

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Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: 6 main meal portions - 8 starter portions


  • 1 large Butternut Squash, peeled and chopped into chunks
  • 1 large/2 small Baking Potato, peeled and chopped into chunks
  • 8 large Carrots, peeled and chopped into chunks
  • 1 large/2 small Red apple, peeled and cored, cut into chunks
  • 1 large White Onion, chopped
  • 2 cloves/1tsp lazy garlic garlic, crushed
  • 3 veg/chicken stock cubes
  • 150ml single cream
  • boiling water


  1. Get your big soup pot or stock pot and heat a little olive oil in the bottom, add the chopped onions and stir until they start to soften and brown. Then add the garlic. Stir gently for another 2-3 minutes
  2. Add all the veg and stir it all to combine, scraping the bottom of the pan to get all the taste of the garlic and onion infused into the veg.
  3. Add boiling water until it covers the veg and comes about 1 inch above the top of the vegetables.
  4. Crumble in the 3 stock cubes and stir it all well. Then bring it all to the boil.
  5. Once it starts to boil turned down to a low simmer and leave it for 25 mins or until all the veg is softened.
  6. Once it is all cooked remove from heat and blend it all up either using a hand blender straight in the pot or in a food processor.
  7. Once blended return to low heat and stir it all thoroughly. Add the cream stirring until it is all combined, leave on a low heat for 10 minutes.
  8. Then serve with a crusty roll and enjoy!


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    • daisydayz profile image

      Chantele Cross-Jones 5 years ago from Cardiff

      It is seriously yummy and do simple!


    • B. Leekley profile image

      Brian Leekley 5 years ago from Kalamazoo, Michigan, USA

      Up, Useful, Interesting, and shared. Sounds good.