Butternut Squash and Carrot Soup

A warming winter soup or a Christmas Dinner starter – you decide! Our Butternut Squash and Carrot Soup is an all round winner.

You’ll need

20g butter

1 large onion

2 carrots, chopped

500g prepared butternut squash,

1.2 litres vegetable stock

Salt and freshly-ground black pepper.

To garnish: 6tbsp natural yoghurt or single cream.

Parsley sprigs.



1 Melt the butter in a large saucepan and gently fry the onion for 3-4min.

2 Add the carrots, butternut squash and stock. Bring to the boil, then cover and cook over a low heat for 25min, until the vegetables are tender.

3 Purée the soup in a blender, or using a hand-held stick blender, until velvety smooth.

4 To serve, season to taste. Ladle into soup bowls and garnish with swirls of natural yoghurt or single cream and sprigs of parsley.

Preparation time: 20min Cooking time: 30min Serves 6



Recipe and food styling: Sue Ashworth
Photography: Nathan King, Jonathan Short

Karlie Simmonds

Karlie has worked in Digital Media for over 10 years, she is passionate about health and wellbeing and lives in Edinburgh with her partner, children, and Pug, Poppy.