Butternut Squash and Carrot Soup
Prep time: 
Cook time: 
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Serves: 6
  • 1 medium butternut squash (peeled and cubed)
  • 450g carrots (peeled and diced)
  • Small bunch of fresh rosemary and sage (roughly chopped)
  • Small bunch of fresh parsley (roughly chopped)
  • 1 red chilli (chopped)
  • 2 tspn ground cumin
  • 1 tspn ground turmeric
  • 1 tspn ground smoked paprika
  • 1 onion (peeled and finely chopped)
  • 3 cloves garlic (peeled and finely chopped)
  • 1.5 litres hot vegetable stock
  • 1 tspn size of fresh ginger (peeled and chopped)
  • Olive oil
  • Salt/ Pepper
  1. Heat a dash of olive oil in a large/ deep pan and add the onions. Cook gently on a low heat with the garlic for around 5 mins.
  2. Add the butternut squash and carrots to the pan and increase to a medium heat. Leave for another 5 mins.
  3. Add the ginger, cumin, paprika and chilli to the pan and mix well. Pour in the vegetable stock and bring to a boil and then gently simmer for around 20/ 25 mins until the vegetables are soft and tender.
  4. Stir in the fresh rosemary, sage and parsley. Then, in batches, blend the soup in a blender. Pour each blended batch into a separate pan until all the soup has been blended. Take the pan of blended soup and season with salt n pepper, then serve with some fresh bread on the side.
Recipe by A Modern Rose at http://www.amodernrose.com/butternut-squash-and-carrot-soup/