Carrot, Ginger and Butternut Squash Soup

A warming soup with a hint of sweetness and the tang of fresh ginger
Course Soup
Cuisine British
Keyword butternut squash, carrot, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 111kcal
Author Farmersgirl Kitchen


  • 1 tbsp rapeseed oil
  • 1 onion peeled and roughly chopped
  • 500 g carrots roughly chopped
  • 1/2 butternut squash deseeded, peeled and chopped
  • 2 tsp ginger root grated
  • 1 litre vegetable stock
  • salt and freshly ground pepper
  • 200 ml milk optional


  • Heat the oil to a medium heat in a large pan.
  • Add the onion, butternut squash and the carrots and stir them around for 5 minutes, do not let the onion colour. Add the grated ginger and stir through the vegetables for a minute.
  • Add the stock and bring to the boil, turn down the heat until the soup is gently simmering.
  • Season with a tsp salt and a few grinds of pepper, you can adjust later if required.
  • Cook until the vegetables are soft about 20-30 minutes.
  • Take the soup off the heat and leave to cool slightly.
  • Puree the soup either with a stick blender straight into the pot or using a blender or food processor.
  • The soup will be very thick, add milk until the soup is the consistency of thick cream.
  • Taste for seasoning and adjust as required.
  • Serve with a swirl of cream (optional)


If you do not wish to use milk then thin the soup with more vegetable stock.


Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 557mg | Fiber: 3g | Sugar: 7g | Vitamin A: 20620IU | Vitamin C: 19.4mg | Calcium: 99mg | Iron: 0.7mg