Butternut Squash and Carrot Soup


Creamy butternut squash and carrots blend together beautifully in this satisfying soup recipe. Basic ingredients make this easy recipe a regular go-to for a quick, delicious meal.


1 small butternut squash

2 cups thinly sliced carrots (about 4 medium-sized) 

3/4 cup chopped onions

2 tbsp. butter

4 cups chicken stock

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1/2 tsp. dried thyme

1/2 tsp. ground ginger (or more to taste)


1. Peel and chop butternut squash into 1-2" cubes. Set aside.

2. Peel and thinly slice carrots and set in bowl with butternut squash.

3. Peel and chop onions and place in bowl with squash and carrots.

4. In a large, heavy bottomed saucepan (I like to use a Dutch oven), melt butter. 

5. Add in chopped vegetables, salt and pepper and saute for 10 minutes, stirring often. 

6. Pour in chicken stock and bring to a boil over medium-high heat stirring occasionally. 

7. Reduce heat to medium and simmer for 25-30 minutes until squash is very tender. 

8. Using a blender, carefully pour in the mixture and process/blend for 1-2 minutes until soup is creamy. (you can also use an immersion blender)

9. Return soup to cooking pot and heat to almost boiling. Add additional chicken stock if a runnier soup is desired. (Start with 1/2 cup when adding stock into the soup) 



Soup can be refrigerated for up to five days and frozen for up to three months using refrigerator-safe and freezer-safe containers. 


Keywords: Soup, Fall, Butternut Squash