This soup is smooth but quite thick, perfect to dip in crusty bread on a cool evening or to give you some energy during lunch. To thin it out, add a little more vegetable stock or even warm with milk at the end to achieve desired consistency.

Carrot Squash Soup
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  • 2 tsp butter or margarine
  • ½ yellow onion, roughly chopped
  • 4-5 medium carrots, peeled and chopped into even pieces
  • 1 medium yellow or white potato, peeled and chopped into even pieces
  • 1 small butternut squash, peeled and cubed (this was approximately 1.5 cups)
  • 1 red apple, washed, cored and cut into even pieces (keep skin on)
  • 1 cup low sodium vegetable stock
  • Water
  • Salt and pepper to taste


  1. In a large saucepan, cook onion in butter over medium heat until soft.
  2. Add chopped carrots, potato, squash and apple, then add broth.
  3. Fill rest of pot with water until just covering the vegetables.
  4. Softly boil until vegetables are soft, approx. 25 minutes.
  5. Remove from heat and liquify using an immersion blender. Add salt and pepper to taste.


Use this soup as a base to add other flavours. Here are some ideas to get you thinking – which one will you try first? • Add 1-2 cloves of garlic to the onion stage of cooking. • Add 2 tsp of minced ginger at the onion stage of cooking. • Add 1 tbsp of mild curry powder at the onion stage of cooking.