Butternut Squash and Carrot Soup

One of our steals at Trader Joe’s this weekend was a giant butternut squash. With the huge squashes you can find in the fall, the recipe possibilities are endless. I started this afternoon by chopping the entire thing [took forever, we so badly need a nice set of knives], tossing it in salt and pepper and roasting it at 400 degrees for about an hour.

It started like this.

And came out like this.

The squash got packaged up into tupperware and stashed away until dinnertime.

I don’t often make soups, but the cold weather this weekend and the nasty rain today put me in a soup mood. I knew I wanted a squash and carrot base, but I wasn’t sure how I wanted to spice it. Ginger is always a go-to for orange soups, but that wasn’t satisfying for some reason. I decided to experiment with some Indian/Middle-Eastern spices: cumin, cardamom, and white pepper. Best. Decision. Ever.

Stock pot!

The kitchen smelled amazing. I would definitely use this spice combination again, and this soup will definitely make a return. It was relatively easy, although anything using a food processor makes a little bit of a mess when I’m involved.

Ready to be processed.

The finished product.

The result was thick, creamy, hearty, and also vegan, low-calorie and high in some pretty intense nutrients: vitamin A [a one-cup serving of squash has 300% of your daily requirement], potassium, fiber, vitamin C and iron. My always-just-below-the-normal-iron-level blood thanked me for the last one.

Lovely fall colors.

We enjoyed dinner with a side salad for greens and a half of a sandwich round [to mop up the soup, obviously]. Thankfully the rain has stopped, so Grady will get in a nice, long walk tonight!

Butternut Squash and Carrot Soup

Prep Time: 25 minutes

Serves: 2


  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 1/4 cups carrot, diced
  • 1 1/4 cups butternut squash (see notes re: preparation)
  • 2-2 1/2 cups vegetable broth
  • 2 heaping tbsp nutritional yeast
  • 1 tbsp cumin
  • 1 1/2 tsp cardamom
  • 1 1/2 tsp white pepper
  • 1 tbsp parsley
  • 1 1/2 tsp salt
  • Olive oil


1. In a medium pot, saute the onion and garlic in oil until softened (about 5 minutes).

2. Add in the carrot, squash, broth, and spices (not the nutritional yeast) and simmer for about 15 minutes, until the carrot and squash have softened.

3. Transfer everything to a food processor, mix in the nutritional yeast, sprinkle a little more salt, and blend away. I needed to add about 1/4 cup more hot water to get a smooth, soup-like consistency.

Notes: If you roast the butternut squash prior to making this recipe, omit it from the pot of boiling vegetables and only put it in when you transfer everything into the food processor. That is what I did this time, but the recipe could easily be done without roasting the squash first. I wanted to cook it all at once so I could store the extras.

I also go very friendly on the spices, and probably added a lot more cumin when all was said and done. It’s just so delicious!


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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/


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4 Comments on “Butternut Squash and Carrot Soup”

  1. September 21, 2011 at 10:10 am #

    What a great recipe! It has a really perfect consistency! Delicious.

    • September 21, 2011 at 12:52 pm #

      Ah, did you get to give it a try? If you have any suggestions, let me know! I love fall squash…


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    […] waiting on our porch when we got home from class turned the afternoon around! I blogged last week about how it took forever to cut a butternut squash with our sad, sad knives. To my surprise, my […]

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