Butternut squash carrot soup recipe

The leaves turn yellow, or if you are lucky they turn red. The temperatures start to drop and there is a bite in the air in the morning. If you are lucky you have a harvest of winter squash and carrots to use up. This is the time my family turns to the warm colours and flavours of fall. Actually we live in the Canadian prairies so the leaves have mostly fallen off the trees, we have had our first snow fall and our short growing season makes growing squash difficult.

Butternut squash carrot soup recipe

One of our favourite recipes this time of year is butternut squash and carrot soup. The warm spicy flavour of this soup is perfect for fall. I serve this as a starter for Thanksgiving dinner, or as a light dinner. If you use pre cut squash this recipe can be made quite quickly. It is delicious with a spoon of sour cream to contrast with the sweetness of the soup.


  • 1 Butternut squash (approximately 8-10 cups)
  • 3 carrots
  • 1 small onion
  • 1 tsp brown or black mustard seeds
  • 1 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ¼ tsp powdered ginger
  • ½ tsp cumin
  • ¼ cup cream or nondairy milk

Chop the squash and carrots and place in a large saucepan with water to cover. Bring to a boil and simmer until the carrots are soft (by that time the squash should be soft as well). While these are cooking chop the onion. Saute the onion and the mustard seeds in the oil. When the onions are soft add the spices and cook for about a minute until the spices become fragrant.

Once the carrots and squash are fully cooked, add the onion mixture to the pot. Rinse the pan with a spoon of the cooking water to the pan to make sure you get all of the spices. Add the milk to the pan. The creamiest soup will be with the cream added, but a nondairy milk like almond milk works well. This can also be omitted. With a powerful blender, blend the soup in batches until creamy to get the creamy texture.

Serve with a spoon of sour cream if you like and enjoy the warm spicy flavour.