Butternut Squash and Carrot Soup


4.3 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 104.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 185.7 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Butternut Squash and Carrot Soup calories by ingredient
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This is a nice warming soup to have on a cold day but I enjoy it any time... This is a nice warming soup to have on a cold day but I enjoy it any time...
Number of Servings: 6


    1 Butternut Squash or Pumpkin - diced
    2 whole large carrots - Diced
    1 Onion Chopped
    2 Pints of Chicken (any) Stock
    I also add
    2 medium sized potato's


Put all ingredients into a large pan and cook till they are tender. Blend it together either with hand blender in the saucepan or in Liquidizer. Seaon to taste.
It freezes well and I put it in in individual containers and freeze and it can be used when you require it.
You can add skimmed milk to make it creamer I personally don't think it needs it...

Number of Servings: 6

Recipe submitted by SparkPeople user LADYANNEHOWARD.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I added some cumin and course black pepper. It was super yum! - 2/1/13

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  • Very Good
    1 of 1 people found this review helpful
    I roasted the squash and carrots first in a low oven to give some added depth of flavour - 1/17/10

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  • Very good. We added a little curry powder and it really made the recipe "sing." - 10/26/12

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  • similar to the one I make..but I add celery, garlic, apple and apple cider vinegar. Also I use less stock, just enouch to make the soup creamy when blended. - 1/25/12

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  • Good hearty and easy! - 9/21/11

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  • This was good. I added a dash of apple cider vinegar for added sweetness and some basil, oregano, and garlic. I'm with some other folks that this would be even better with some sweet potato (I didn't add it tonight because it wasn't on hand, but I will in the future). - 11/26/10

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  • Like some of the other reviewers I tweaked this a little, just because of the ingredients I had on hand. I added some fresh basil, sauteed the onion with some garlic in butter before adding the broth, but other than that it was the same. Really tasty, and we had no leftovers... - 12/7/09

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  • I've made a similar one and I add cilantro and cumin and a sweet potato or yam. It gives it a spicy, mexican twist. When I serve it I stir in a tablespoon of light sour cream and top with little bits of green onion. People always rave about it. - 1/25/09

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  • I added 3 cloves of garlic and a pinch of nutmeg, and made it with turkey stock (from the Christmas turkey) instead of chicken. It was very thick but tasty! - 1/6/09

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  • I'll be making this one tonight. I need some soup for school!! I think I may be adding garlic and ground allspice to this one.... - 11/4/08

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  • Very quick and tasty - 11/4/08

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  • I also added: 2 stalks of celery with leaves, a large clove of garlic,cinnamon, nutmeg, and 2 tbsp. brown sugar. - 10/11/08

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