Carrot Squash Soup

This is one of my favorite, most delicious soups. I originally made it with pumpkin in the fall, but when Easter rolled around and I was looking for a crowd pleasing soup for my guests, I decided on this one and swapped the pumpkin for butternut squash since pumpkin was not available. Both versions were absolutely delicious.

I do not recommend using canned pumpkin or squash. It has a old, metallic taste and the soup will not turn out the same.

You will either need a blender, or submersion blender to get the velvety smoothness that makes this soup so appealing.


  • 1 medium pumpkin, OR 1 large butternut squash
  • 10 large carrots, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp butter
  • 32 fl oz chicken broth or stock (add more if too thick)
  • Salt and pepper to taste


If using pumpkin, cut it in half lengthwise, then scrape and remove seeds and pulp. Rub a small amount of olive oil over the inside of the pumpkin, place halves on a cookie sheet, then cook at 325 degrees until pumpkin is tender when pierced with a fork, about 30-45 minutes.

If using butternut squash, cut off stem, then peel skin with a vegetable peeler. Cut quash lengthwise then scrape and remove seeds and pulp. Chop into 1 inch pieces (does not have to be perfect or uniform). Place pieces in a glass baking dish or lined cookie sheet, then lightly and evenly coat pieces in olive oil, and bake at 425 degrees until squash is tender when pierced with a fork, about 30-45 minutes.

Add carrots, onion, garlic, and butter to pot and cook on medium until tender, then add pumpkin or squash and pour in chicken broth until vegetables are almost covered. Bring soup to a boil, then turn down heat to low and cover with a lid. Simmer for 45 minutes, stirring about halfway through. Blend mixture using a blender or submersion blender until texture is velvety and there are no chunks. Add salt and pepper to taste.