Butternut Squash Soup recipe

  • Prep Time : 5m
  • Cook Time : 12m
  • Ready In : 20m

Now that winter is here, soups are always on the menu.

The sweetness of the butternut squash and carrots is beautifully set off by the tart tomatoes and the burnt garlic just brings the soup to life.

I just love this soup and I hope you will too.


Butternut squash, cubes- 1 cup

Carrots- 2 medium

Tomato- 1 large

Onion, finely chopped-2 tbsp ( optional)

Soup flavouring- optional- 1 cube

salt- to taste

Pepper- to taste

Olive oil- 2 tsp

Garlic cloves- 2, finely sliced

Water- 1 cup


Peel and chop the butternut squash into large pieces. Peel and chop the carrots into large bits and chop the tomato  as well.


If you like onion, chop some, about 2 tbsp would be enough.

In a large wok, heat 1 tsp olive oil. When hot, add in the vegetables, put salt .


Mix well. Cover and cook for 4-5 minutes till soft and glossy.

Now add in the water. Cover and cook for 4-5 minutes more till completely cooked.

Now, with a handblender, blend the vegetables in the wok.

If using a mixer, wait till the mixture cools and then pop into a mixer and blend till smooth.

Then pour back into the pot. Add in as much salt and pepper as you like.

For a more intense flavour use 1 cube of vegetable soup seasoning.

In a small pan/ wok, heat 1 tsp of olive oil. When hot, add the garlic cloves and fry till brown. Do not let it blacken, because really burnt garlic tastes bitter. We are aiming for brown- not black at the point where it is sweet.


Pour the soup into large bowls and serve topped with the garlic oil.


It’s delicious. I love this soup and have it very very often specially in winter.

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