Butternut Squash & Carrot Soup

There’s just something about a big bowl of butternut squash and carrot soup that feels like home. It’s one of those soups that warms you up from the inside out — cozy, colorful, and full of feel-good flavour.

The best part? It’s totally gluten-free and vegetarian, so it’s perfect for sharing with everyone. The sweetness of the squash and carrots blends into this smooth, creamy texture that tastes rich and comforting without any dairy at all. It’s the kind of soup you want to curl up with on the couch, blanket on, watching the rain outside.

And honestly, it’s so easy to make!

Ingredients

• 4 tbsp olive oil

• 1 large yelloe onion diced

• 1 clove garlic minced

• 1/8 tsp chilli flakes (optional)

• 1 tsp ground cumin

• 1 tsp garam masala

• 500g carrots peeled and diced

• 500g butternutesquash peeled and diced

• 1/2 l vegeterian stock

• Seasoning

  
  

Directions

1. Place the olive oil in a pan on medium heat.

2. Add the onions and garlic and allow to cook for about five minutes.

3. Add all the remaining ingredients into the pan and cook for approx 15 to 20 minutes until vegeteablesare tender.

4. Remove half the soup and blend.

5. Place it back into the pan and mix well.

6. Serve and enjoy.