Savory Butternut Squash and Carrot Soup

January 8, 2015| Category : Food & Drink
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Butternut Squash Soup

I was on a cleanse diet for 10 days and was basically eating fruits and veggies all day.

I used to make squash soup with beef bouillon for the 5 cups that are called for in the recipe, but that’s too much sodium.

This time I just used 5 cups of water, added different spices, extra cinnamon and it tasted even better to me.

Not to mention without all that salt you can’t ask for a more healthy soup.

Let me know how it turns out for you.


Videos below containing cooking tips and techniques specific to this preparation.

– Represents video instruction below.


1 large butternut squash

1 large carrot

2 celery stalks

1 medium yellow onion

5 cups of water

3 tablespoons of extra virgin olive oil

1 clove of garlic (garlic powder works well also)

Seasonings used: salt, black pepper, garlic powder, cinnamon, cayenne red pepper

To garnish:  an extra pinch of cinnamon if you love it like I do.

Tip:  To thicken mixture you may want to add 1 or 2 small peeled and diced potatoes to the recipe.

Preparation Directions

– Peel and chop the squash into small cubes

Here are my visual picture steps for properly peeling and chopping squash.

How to Dice Squash

Cutting Squash Process

How to Peel Squash

Preparing Squash

The Way to Cut Squash

How to Properly Cut Squash

Dicing Squash

Diced Squash

- Dice carrots and celery

- Chop Onions

- Chop and mince garlic clove

Heat large deep frying pan with 3-4 tablespoons of olive oil to a medium heat.

When the oil reaches a medium heat throw in chopped onions and garlic.  Cook for 3-5 minutes or until the onions become translucent in color.

Now add the chopped celery and carrots and cook for another 3-5 minutes.

Add in diced squash and 5 cups of water.

Increase pan temperature to a medium high heat.

Season mixture with salt, pepper, cinnamon, garlic powder (if you don’t have fresh garlic) and a couple of dashes of cayenne red pepper.

Mix well and cover for 20-25 minutes or until the squash becomes soft enough to put your wooden spoon through.

Once squash has softened, add mixture to blender and puree to desired thickness.

Taste frequently and add more seasonings if you feel any particular taste is missing.

This is where you may choose to give the squash soup more heat with extra cayenne pepper, or an extra Fall Season feel with more cinnamon.

Play and experiment with flavors, as we all have different tastes and likes.

Pour mixture into your favorite bowl and serve.

Buon Appetit


Instructional Videos

How to Dice a Carrot

How to Chop an Onion with Jamie Oliver

How to Chop and Mince Garlic Properly

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