[VIDEO] Warming butternut squash and carrot soup

This video is worth watching just for Archie’s brazen cheekiness when operating the food mixer!

We were snowed in outside, and feeling pretty freezing inside, so there was no better time to make home made soup. I had actually bought the butternut squash to make in a pasta but it was just too tempting to use it in this deliciously warming, simple and wholesome soup instead.

People have often asked me “how” we gave Archie soup, even in the early days, bearing in mind that we didn’t spoon feed him. Generally we gave him thick soups, like this one, and let him scoop it up using fresh crusty bread or even rice cakes. I am not saying this was never messy but he soon became determined to use a spoon and feed himself. In the early days (around 8-9 months) this was very hit and miss, with more emphasis being on the “miss” but he soon got the hang of it and soups became an important part of our eating. The best thing about soups is that they are wonderfully nutritious, generally quick to make and can use up virtually any combination of vegetables you happen to have in the kitchen.

Butternut squash and carrot soup

Preparation time 10 minutes, cooking time 30 minutes maximum
This easily served three of us although we regretted not making double quantities as there was none left over after lunch!

1 butternut squash, peeled, de-seeded and cut into cubes. You will need a really sharp knife to peel it. It is much easier to cut the squash in half, horizontally, and peel the two block separately. Also, take a thin slice off the base of the squash so that it is stable when you peel the bottom half. You can also put the squash in the microwave for 30 seconds to soften it before peeling.
2 carrots, peeled and chopped.
1 red onion
1 chopped garlic clove
1 small cube of fresh ginger, chopped
850ml of good quality vegetable stock. It is rare that I recommend a specific product but, for me, there is no better vegetable stock than Marigold, which is widely available in all supermarkets.

  1. Gently fry the onion, garlic and ginger until soft.
  2. Add in the carrots and butternut squash and cook them for a few minutes until they start to soften.
  3. Pour in the stock, bring to the boil, and simmer until all the vegetables are soft (between 20-30 minutes, depending on the size of your chunks).
  4. Blend the vegetables and liquid in a food mixer or blender.
  5. Season if you wish. I only added pepper as I find the Marigold stock gives plenty enough flavour.
  6. Serve with fresh crusty bread!


  1. Archie = comic genius! And he must have much stronger fingers than Rosie as she has real trouble pushing the button on my Magimix. Maybe that's a good thing?

    • Your comments always make me smile!!!

  2. Love it!!!
    And do you have a link to that stool he's standing on? I love that, too!

  3. Yayyy something vegan! I am going to make this with my daughter! She loves soup especially when we blender it :) We eat it with turkish bread, it’s very soft and spongey.

  4. Another great recipe thanks Nick. Made it for me and the bubs, but decided to keep it for myself – it is too nice to waste it on them spitting it out and tipping it over the floor! A tip for peeling butternut squash too – I use a normal vegetable peeler. You have to go over it a couple of times to make sure it's all off, but much safer for clumsy people like me for quicker too!

  5. Archie is so……….adorable.xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

  6. I made this for my family yesterday and they loved it !

  7. If I've had a particulary stressful day at work I watch one of your recipes and get cooking. The videos never fail to make me smile.

    • Jane, that is one of the nicest comments I have ever received here, thank you…

  8. Hi Nick
    Great Soup, I made this last night and tossed in half a red pepper I had left over from main course. It’s lovely and tasty almost as good as my Special Three P Soup (although my husband would disagree he loved this one).. Pea, Pesto & Potato is my ultimate favourite.
    Loving the recipes I’m working my way through them we had Soup & Frittata last night.

  9. Archie is too funny!!!

  10. thats a great video, I hadn't made soup in ages and made it for the first time post-summer tonight. I had no butternut squash in, used carrot, parsnip & spud. My boy was born the day before you posted this video, and this was our first experience of soup for him (he's just gone 8 months) – big hunks of brown bread covered in soup worked a treat, he loved it!

    • I'm delighted to hear that. Soup with big slices of fresh bread have always been a big favourite in this house!!

  11. This recipe looks fantastic going to make it now. Live the video the little boy is so cute!

    • Hi Amy, thanks a lot for that. I hope it tasted good. And yes, Archie can be cute – when he wants to be!!


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