Quick and simple Carrot and Butternut squash soup


Here is a quick and simple soup. I had planned on making tomato soup but the supermarket had other ideas about what was fresh and seasonal so carrot and butternut squash it was.


  • 2 cloves garlic – minced
  • 1/2 large or 1 medium onion – finely chopped
  • Extra virgin olive oil
  • 1 inch ginger – grated or finely chopped
  • 2 to 3 carrots – peeled and sliced
  • 1 small butternut squash – peeled and diced
  • 3 sticks celery – chopped
  • Curry paste ( Penang) just a teaspoon for curiosity
  • And broth or stock ( I used beef bones to make stock which I boiled up earlier in the day but any good quality one will do)
  • Salt and pepper to season


  1. Saute the garlic, onions, and ginger in olive oil in a large soup pan until translucent.
  2. Add the carrots and butternut squash and approximately 1 inch of stock/ broth. Cover with parchment / greaseproof paper and the pot lid and allow to simmer on a low heat for approximately 30-40 minutes until all vegetables are soft.
  3. Remove the parchment paper, add the curry paste and the rest of broth.
  4. Blitz with a hand held blender, season to taste and serve.


This will travel to work well, and freeze well.

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