Butternut Squash and Carrot Soup

Butternut Soup Recipe

Deliciously rich, sweet-tasting and comforting. A bowl of soup is just the thing for the cold and miserable weather this week in the UK.

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*Post updated in April 2024

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

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 the garlic out if you prefer or if you have an onion allergy.

I used the Froothie Evolve Power Blender with cook and steam to make this soup but I've included stovetop instructions in the recipe card at the end of this post. 

Are soup makers worth the money?

Dedicated soup makers are brilliant! 😉

I also have this Morphy Richards Soup Maker which is cheaper than the Froothie and is really easy to use.

Soup makers cook the soup for you rather than having to put everything into a large saucepan and then still having to blend it.

At the time of writing; the Morphy Richards soup maker is £79.99 and is a great option - I highly recommend it.

Cook on the hob

You can cook this soup (or any other soup) on the hob in a large saucepan but you will have to blend with a stick blender once it's cooked (approx 30 minutes)

Can I freeze butternut soup?

Absolutely you can! Once the soup is completely cold transfer it to a suitable freezer storage container or use those leakproof soup bags especially made for freezing liquids.

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 1/2 x Knorr vegetable stock cubes

• 600ml water - approx

• 2 teaspoons of runny honey

• 2 teaspoons cumin

• 1/2 teaspoon black pepper

How to make butternut and carrot soup

Preheat your oven to 200°C/180°C fan/400°F 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 pepper's skin side up and return to the oven for 10-15 minutes until the butternut and carrots are cooked and the pepper skin is blackened.

Put the peppers into a small bowl and cover it with cling film. Leave to cool for 5 minutes and then the skin can easily be peeled off and discarded. 

Remove and discard the skin from the garlic cloves.

Instructions for cooking soup on the stovetop are in the recipe card below.😉

How to cook soup in the Froothie Evolve Blender

Add the garlic and the veg to the Froothie Evolve cooking jug; not the vacuum 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) that Smooth Soup is flashing which is what you want, so press 'On/off and your soup will be ready in 30 minutes.

On with the recipe!

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

butternut and carrot soup, roasted butternut squash soup,

soup, lunch

International

Yield: 4-6

Author: Jan Bennett

Butternut Squash and Carrot Soup

When making any soup, roasting vegetables makes the 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, deseeded and cut into chunks
• 2 carrots - peeled and cut in half
• 1 red pepper - sliced deseeded and cut into quarters
• 2 cloves of garlic - skin on while roasting
• 1 and a half tablespoons olive oil
• 1 teaspoon red pepper flakes
• 2 x Knorr chicken stock cubes
• approx 600ml water
• 2 teaspoons of runny honey
• 2 teaspoons cumin
• ½ teaspoon black pepper

Instructions

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

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

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