TCC's Butternut Squash and Carrot Soup

Submitted by The Cynical Cook

A hearty fall soup that serves as a wonderful starter to a larger harvest dinner or something to sink into the couch with during a cold evening.


  • 1 large butternut squash, halved and seeds scooped out
  • 3 carrots, peeled and roughly chopped in chunks
  • 1 onion, roughly chopped
  • 4 cloves of garlic, sliced
  • 1.5 inch piece of ginger, sliced
  • 1.5 quarts of chicken stock
  • 1 tablespoon of sugar
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • salt and pepper to taste (it may be as much as 2 or 3 tablespoons, I did not measure)
  • Optional: a couple drops of sriracha


  1. Bake squash in oven at 350 degrees for one hour. Let squash rest for twenty minutes and then peel and cut into chunks.
  2. Melt butter in large pot with heat on medium high with olive oil. Saute onions and garlic until onions are translucent (about three minutes). Add carrots and ginger and continue to saute for another three minutes. Add squash and continue to saute for another minute.
  3. Add stock and bring to simmer. Simmer for 20 minutes or until carrots are soft
  4. Add sugar, 1 tablespoon of salt, sriracha if you're using it, and a couple cracks of black pepper. Use immersion blender to puree in pot. Continue to add salt and pepper to taste. Improves with time.

Cook's Notes

Requires an immersion blender.


No tags yet.


No comments yet.