Butternut Squash and Carrot Soup

Butternut Squash and Carrots

Squash and Carrot Soup on Bread

This soup is seriously so good!

This soup is so sweet and totally nutritious! There is very little prep-time involved so it’s a perfect meal for a busy day, when you need to be able to walk away from the kitchen for a little while.

Adding toasted coconut really brings this soup up a notch. I highly suggest it!

By adding the heavy whipping cream to individual dishes it allows each person to decide how creamy (or fat free) they want their bowl to be.

Butternut and Carrot Soup with Ginger

By:semiserious chefs


  • ~2 pound butternut squash, skinned and cubed
  • 1 pound carrots, chopped
  • 1 large onion, chopped
  • 3 cups chicken or vegetable stock
  • 3 cups water
  • 4 garlic cloves, minced
  • 4 T ginger, minced
  • 1/2 t turmeric
  • 1/4 t coriander
  • 1/8 t cinnamon
  • salt to taste
  • 1/2 pint heavy whipping cream, optional highly but suggested
  • sliced baguette for dipping


  1. Add the prepped squash, carrots, onion, garlic, ginger, stock, water, and spices to a large pot.
  2. Bring to a boil and leave simmering over medium heat for 30-40 minutes, until both the carrots and squash are tender.
  3. Working in batches as needed puree the vegetables and broth together in a blender or food processor.
  4. Serve each bowl and top with desired amount of cream, and a sprinkle of toasted coconut. Offer sliced baguette for dipping.
empty bowl

I could barely get through the photo shoot before completely devouring my sample!

Nathan wanted to take pictures along the way:
Nathan's Photo Of Soup CookingNathan's Photo of Mom Cutting
Yes that is our beautiful kitchen, sadly. And look at that, Dad, Nathan photographs vertically, too!

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