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Butternut squash & Carrot soup



  • 1/2 yellow onion

  • 2 cloves garlic, minced ( 1 tsp garlic powder)

  • 1 butternut squash

  • Pinch each sea salt + black pepper, plus more to taste

  • 1/4 tsp ground all spice

  • 2 cups (480 ml) vegetable broth

  • 2 big carrots or 2 cups of small carrots


  1. Heat a large pot over medium heat.

  2. Once hot, add onions, butternut squash, vegetable broth and carrots. Add garlic and salt.

  3. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

  4. Add all the veggies to a blender ( I used my vitamax) covering the veggies with liquid from the pot and purée on high until creamy and smooth. If using a blender, return soup back to pot.

  5. Taste and adjust seasonings, adding all spice salt, or garlic powder as needed. Continue cooking for a few more minutes over medium heat.

  6. Serve as is or with garnishes of choice (I used green onions). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.

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