Spiced Carrot and Butternut Squash Soup
This silky smooth spiced carrot and butternut squash soup is our go-to recipe for weeknight comfort food. It comes together in around 30 minutes, is extremely hands off and it easily doubles (or triples) for delicious leftover lunches.
Aside from easy, delicious and quick (the perfect soup trifecta), this soup is also extremely customisable. You can swap the red onion in it for one white onion, two shallots or one small leek. You can also swap the cumin and turmeric with garam masala or curry powder if you don't have them in the cupboard, and can swap the paprika with cayenne pepper. You could also leave out the spices completely if you're after a really mild and neutral soup. Last but not least, you can also use pumpkin or sweet potatoes instead of both the carrots and butternut squash, or swap them out for turnips or any other starchy vegetable. What I try to not to ever leave out or swap when making soups out however, is the potato. I have a theory that any soup can be a good soup as long as it has a potato in it (it provides the perfect amount of creaminess, that can't be replicated by anything else) so try to leave that in!
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1 tbsp olive oil
1 red onion, diced
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp smoked paprika
150g carrots, peeled and sliced (around 3)
400g butternut squash, peeled and chopped (around 1 small)
160g potato, peeled and chopped (1 medium)
1L vegetable stock
1/4 tsp salt
1/2 lemon, juiced
To serve (optional):
50g coconut yoghurt, optional
10g nigella seeds, optional
Heat the olive oil in a pot over medium Heat. Stir in the chopped onion and sauté it for 7-8 minutes, until it's soft. sauté your chopped red onion in olive oil.
Add the minced garlic and sauté for 2-3 more minutes. Stir in the spices, and cook them down for 1-2 minutes, until fragrant.
Stir in the chopped carrots, butternut squash and potatoes. Add the veg stock and salt, and bring to a simmer.
Simmer the soup for 20-25 minutes, until the vegetables are tender. Transfer the soup to a blender (or use an immersion blender) and blend the soup for 2-3 minutes, until creamy and smooth.
Stir in the lemon juice and taste for salt. Adjust to taste.
Serve the soup topped with a drizzle of olive oil, yoghurt, fresh parsley, and nigella seeds (if using).
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.