Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup

This is a riff on the Butternut Squash soup from Love and Lemons, but without the pain in the butt of peeling and chopping the squash – it’s easier (and safer) to just to roast the thing whole in the oven like I did for my Butternut Squash Mashup. Or, you can cut it in half and roast it with cut sides down.


  • 1 Tbsp olive oil
  • 1 large yellow onion, diced
  • 1 cup diced carrots
  • 1 small butternut squash, roasted (let it cool, peel, deseed and scoop out the flesh)
  • 2 garlic cloves, minced
  • 1” peeled and finely chopped fresh ginger
  • zest and juice of 1 orange
  • 2 cups chicken stock (use vegetable stock if you want)
  • a pinch of nutmeg
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 35o F.
  2. Cut squash in half and scoop out seeds. Rub with olive oil and roast cut side down for about 50 minutes or until you can poke it with a knife easily.
  3. Remove squash from oven and let cool while you are prepping the rest of the ingredients.
  4. Scoop squash out of skin and set aside.
  5. Saute onions in olive oil over medium low heat until soft (3-5 minutes).
  6. Add the carrot, garlic and ginger and continue cooking for another couple minutes.
  7. Add stock, orange zest, and salt to taste (go easy on the salt if you are using boullion cubes).
  8. Simmer for 30 minutes.
  9. Add the squash and heat through (5 minutes)
  10. Add fresh orange juice to finish.
  11. Serve with fresh bread

Shout out to Spud.ca for the organic butternut squash and other ingredients in this recipe.



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