Butternut squash & carrot soup ingredients.

This is my recipe for Butternut Squash & Carrot soup, it is very simple, very creamy & delicious.

Butternut Squash & Carrot Soup.


100 grams of butter.

One large white onion.

1 large butternut squash.

1½ litres of vegetable stock.

Six large carrots.

Salt & pepper to taste.


  1. Peel & thinly slice the carrots.
  2. Dice the onion.
  3. Peel, de-seed and cut the squash into large cubes.
  4. Melt butter in a large pot (make sure it will hold all ingredients), over low heat.
  5. Add onions, turn heat up a little, stir for five minutes then add carrots & stir for a further 10 minutes.
  6. Add the butternut squash stir in with carrots & onions.
  7. Pour over the vegetable stock, bring to a boil, then turn down the heat, cover & simmer for 40 minutes.
  8. Remove from the heat and blitz with a handheld blender.
  9. Add salt & pepper to taste, you can add double cream if you like at this stage, but I found it creamy enough without it.
  10. Serve with fresh crusty bread.

This freezes well & left me enough to store another 6 after having some for my tea.