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Butternut Squash Soup in bowl

Butternut Squash Soup with Carrot & Ginger

Janice Pattie
A warming soup with a hint of sweetness and the tang of fresh ginger
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine British
Servings 6
Calories 178 kcal


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


  • 1 tbsp rapeseed oil
    Heat the oil to a medium heat in a large pan.
  • 1 onion, 500 g carrots, 2 tsp ginger root, 500 g butternut squash
    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.
  • 1 litre vegetable stock
    Add the stock and bring to the boil, turn down the heat until the soup is gently simmering.
  • salt and freshly ground pepper
    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.
  • 200 ml milk
    The soup will be very thick, add milk until the soup is the consistency of thick cream.
  • Taste for seasoning and adjust as required.
  • 100 ml cream
    Serve with a swirl of cream (optional)


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


Calories: 178kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 26mgSodium: 83mgPotassium: 646mgFiber: 4gSugar: 8gVitamin A: 23080IUVitamin C: 24mgCalcium: 120mgIron: 1mg