Spiced Carrot and Butternut Squash Soup

Spiced Carrot and Butternut Squash Soup

Happy Halloween to all! Make this comforting spiced soup anytime but I was particularly fond of this for Halloween this year. I went a little crazy with the designs but loved the way the creme fraiche just melted into the soup creating a creamy factor.

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We really got into the scary spirit of this fun holiday. We even went as far as Petaluma, CA to hand pick our pumpkins this year. I’ve never partook in any of these festivities in the past but there’s always room for new holiday traditions.

Oh and GO GRIZ!

Spiced Carrot and Butternut Squash Soup

Even Monte got into the Halloween spirit this year. She did a really good job picking some pumpkins!

Spiced Carrot and Butternut Squash Soup

 She was pretty excited…Not as excited as I was about how delicious this soup is!

Spiced Carrot and Butternut Squash Soup

Spiced Carrot and Butternut Squash Soup

19 October, 2014
: 6
: 20 min
: 50 min
: 1 hr 10 min
: Easy


  • 3 pounds {1 large} Butternut Squash, peeled, seeded and medium diced
  • 4 whole Carrots, peeled and medium diced
  • Olive Oil, for drizzling
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 tablespoons Olive Oil
  • 1 whole Onion, chopped
  • 2 cloves Garlic, minced
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Ground Ginger
  • 1/8 teaspoon Allspice
  • Cayenne Pepper, a pinch {Use more for extra heat but a pinch is plenty}
  • 1 teaspoon Kosher Salt
  • 1/8 teaspoon Ground Black Pepper
  • 6 cups Vegetable Stock
  • Creme Fraiche, for garnish
  • Step 1 Preheat your oven to 350 degrees F. With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Chop into medium dice and place the squash on a baking sheet with chopped carrots. Drizzle with the olive oil and season with salt and pepper. Roast until caramelized and fork tender, about 30 minutes. Remove and set aside.
  • Step 2 Begin the base for the soup once squash and carrots are tender. In a large heavy bottomed pot heat 2 tablespoons of olive oil over medium heat. Add the onion and cook 5 minutes until tender and slightly caramelized. Add minced garlic, nutmeg, ginger, allspice, a pinch of cayenne pepper, kosher salt and pepper. Stir together until fragrant, 30 seconds.
  • Step 3 Add reserved squash and carrots to the mixture and stir to combine. Add vegetable stock while stirring. Bring to a boil and reduce to a simmer. Simmer on low for 15 minutes. Remove from heat.
  • Step 4 Using an immersion blender, food processor or blender. Carefully blend until smooth. If using a blender or food processor do this in batches. Return to the pot and adjust seasoning if needed. Serve with a dollop of creme fraiche.

Medium dice is the perfect size for roasting. Try to make everything about the same size for even cooking but don’t go crazy. Nothing has to be perfect in cooking.

Spiced Carrot and Butternut Squash Soup

While everything is roasting away you can start on the base of the soup. Multi-tasking is easy when stuff is cooking in the oven.

I love using my immersion blender for soups like this. Always blend at a slight angle but not so much that the soup will spray everywhere. You’ll find your rhythm and it’ll make for quick work.

If you don’t have an immersion blender, I suggest investing in one, but in the meantime a stand blender works great. Work in batches so you don’t overfill your blender.

Always use a towel to cover the lid when blending hot liquid.

Spiced Carrot and Butternut Squash Soup

Serve with a dollop of creme fraiche. Everything is better with creme!

If you’re ambitious, put the creme fraiche in a squeeze bottle and create designs for Halloween.

This is a fun way to incorporate your kids and they’ll want to eat this whole healthy veggie filled bowl up.

For the Spider Web:

Start by making a spiral from the inside working out, then use a toothpick to make the web-like design from the center and drag outwards. Doesn’t have to be perfect, just a fun presentation.

Spiced Carrot and Butternut Squash Soup

 Savor and Enjoy!

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