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Butternut Squash and Carrot Soup

Delicious roasted butternut squash and carrot soup is just the thing for cold miserable weather that we have this week here in the UK.

This thick and deliciously creamy soup is totally dairy-free. Roasting vegetables before making soup results in a far more tasty soup.

Butternut squash and carrot soup
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Post updated in October 2021.

The addition of cumin makes it nice and warming - just the thing for cold weather.

There are no onions in this soup either although I did add garlic, you can leave it out if you prefer if you have an onion allergy.

I recently reviewed the Froothie Evolve Power Blender with cook and Steam and used it to make this soup.

You don't have a Blender?

No worries, you can still make this (or any other soup) in a large saucepan and then you might want to buy a stick blender.

Butternut Squash and Carrot Soup Recipe

Ingredients - serves 4-6

1.2kg butternut squash - peeled and deseeded and cut into chunks
2 carrots - peeled and cut in half
1 red pepper - sliced into quarters and deseeded
2 cloves of  garlic - skin on while roasting
1 teaspoon red pepper flakes
1 and a half tablespoons olive oil
1/2 x Knorr vegetable stock cubes
600ml water - approx
2 teaspoons of runny honey
2 teaspoons cumin
1/2 teaspoon black pepper

Method

Preheat your oven to 200C/180 Fan/400F or Gas 6

Put the prepared butternut, carrots, pepper, and garlic into a baking dish, drizzle with the oil and sprinkle over the red pepper flakes.

Mix to coat, and make sure the peppers are skin side up and pop into your preheated oven for 20 minutes.

Turn the veg leaving the peppers skin side up and return to the oven for a further 10-15 minutes until the butternut and carrots are cooked and the pepper skin is blackened.

Roasted Butternut Carrots and Peppers

Pop the peppers into a small bowl and cover with cling film. Leave to cool for 5 minutes then you'll find the skin can easily be peeled off and discarded. Remove and discard the skin from the garlic cloves

How to Cook Soup in the Froothie Evolve Blender

Add them along with the veg to the Froothie Evolve cooking jug; not the vacuum jug.

Vegetables in Froothie Evolve Cooking Jug

Above - Froothie Evolve cooking jug pictured without the base.

Throw in the stock cubes (no need to crumble it) and add approx 600ml water - just about cover the veg but don't go above the max soup fill line of 1400ml.

Add the runny honey, cumin, and black pepper. Put the lid on the jug and lock it into place.

Press the 'On/off' button and you'll notice (as it's the first option) Smooth Soup is flashing which is what you want, so press 'On/off and your soup will be ready in 30 minutes.

*If you don't have the Froothie Evolve blender you can cook on the hob in a large saucepan but you will have to blend with a stick blender once it's cooked (approx 30 minutes)*

Froothie Evolve 6 Blade Assembly


Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Soup, Recipe, Butternut squash, Carrot, recipe
Soup, Lunch
English
Yield: 4-6
Author: Jan Bennett
Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup

Roasting vegetables for soup makes the end result far tastier.
Prep time: 10 MinCook time: 1 H & 15 Minactive time: 10 MinTotal time: 1 H & 35 M

Ingredients

  • 1.2kg butternut squash - peeled and deseeded and cut into chunks
  • 2 carrots - peeled and cut in half
  • 1 red pepper - sliced into quarters and deseeded
  • 2 cloves of garlic - skin on while roasting
  • 1 teaspoon red pepper flakes
  • 1 and a half tablespoons olive oil
  • 2 x Knorr vegetable stock cubes (chicken if you're not vegetarian)
  • 2 teaspoons of runny honey
  • 2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • approx 600ml water 

Instructions

  1. Put the prepared butternut, carrots, pepper and garlic into a baking dish, drizzle with the oil and sprinkle over the red pepper flakes. 
  2. Now, mix to coat making sure the peppers are skin side up and pop into your preheated oven for 20 minutes.
  3. Turn the veg leaving the peppers skin side up and return to the oven for a further 10-15 minutes until the butternut and carrots are cooked and the pepper skin is blackened.
  4. Pop the peppers into a small bowl and cover with cling film and leave to cool for 10 minutes - then you'll find the skin can easily be peeled off and discarded.
  5. Remove and discard the skin from the garlic cloves and add them along with the veg to a large saucepan.
  6. Crumble in the stock cubes and add approx 600ml of hot water, runny honey, cumin, and black pepper.  
  7. Give it all a good stir. Bring to a boil, then turn to simmer for about 30 minutes stirring now, and then.
  8. Once all the veggies are nice and tender, being careful not to let the hot soup splash you. Then either transfer to a blender or use a stick blender until smooth.
Did you make this recipe?
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9 comments

  1. Your soup looks delicious Jan, I love the added flavour from using roast vegetables as well, so good. I am loving how smooth soup from the Evolve is too!

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    Replies
    1. Thank you Lucy, the Evolve is certainly the best!

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  2. Those veggies are beautifully roasted and the soup looks delicious. I love the addition of the red pepper flakes on top!

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  3. That sounds lovely, Jan. Roasting the veg always brings out more flavour and the soup looks so smoothe with the new blender.

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  4. I love the idea of adding cumin to a soup in this weather - so warming!

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  5. Such a delicious looking soup Jan! I adore butternut squash and roasting it brings out even more flavour. Perfectly smooth soup too thanks to Froothie Evolve of course. :)

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  6. The soup looks delicious. I love butternut squash soup but never roasted it first. I will try that next time.

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  7. Gosh that soup looks good. Love your idea of roasting the veg first. I'm always in such a hurry I never get around to this, but you've made me think I should make the effort.

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Cheers
Jan

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