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Butternut Squash and Carrot Soup

Servings: 4 to 6


  • 8 Cups Vegetable Broth
  • 1 Large Butternut Squash
  • 1 Large Yellow or White Onion (or 2 Leeks)
  • 8 Large Carrots
  • 6 Garlic Cloves
  • 2 Tablespoons Olive Oil or Avocado Oil
  • 1 Teaspoon Salt
  • Optional: Croutons ( Homemade Croutons) and fresh thyme


  1. Preheat the Oven: Preheat your oven to 375°F.
  2. Prepare the Butternut Squash: Using a potato peeler, remove the skin from the butternut squash. Cut the squash in half lengthwise and scoop out the seeds. Slice the squash into 1-inch slices and arrange them on one or two baking sheets lined with parchment paper.
  3. Roast the Squash: Bake the butternut squash slices for 45 minutes to an hour, or until they are tender and can be easily pierced with a fork.
  4. Prepare the Base: While the squash is roasting, chop the onions and garlic into small chunks. Heat a drizzle of oil in a large pot over medium heat. Sauté the onions and garlic for about 2 minutes until they start to turn golden brown.
  5. Cook the Soup: Add the vegetable broth to the pot with the onions and garlic. Bring the mixture to a light boil, then reduce the heat and let it simmer until the carrots are soft and easily pierced with a fork.
  6. Blend the Ingredients: Once the butternut squash is roasted and tender, add it to the pot with the broth and vegetables. Use an immersion blender or transfer the mixture to a blender to purée until smooth.
  7. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with homemade croutons and fresh thyme if desired.




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