Butternut Squash and Carrot Soup

This is a little spin off of traditional butternut squash soup. It gives it a little extra flavor and a little more interest. It’s perfect for a cold weather dinner!


  • 2 tbsp canola oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 carrots, diced
  • 3 stalks celery, diced
  • 1 large butternut squash, diced
  • 4 cups vegetable broth
  • 2 tbsp chopped fresh rosemary
  • 1/2 cup skim milk
  • Pepper to taste


  • In a large pot, sauté onion and garlic in canola oil for 3-5 minutes over medium high heat
  • Add in carrots and celery and cook for an additional 3-5 minutes
  • Add squash, vegetable broth, and rosemary and bring to a boil
  • Reduce soup to a simmer and cook for 25 minutes or until squash is soft
  • Puree soup using immersion blender, food processor, or standing blender until smooth
  • Add in milk and season with pepper to taste

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2 Responses to Butternut Squash and Carrot Soup

  1. Marion MacGillivray says:

    Hi Alex, Your mom sent me your website. We founded CMP with her and now we live in Panama. I will try this delicious looking soup out tomorrow – thanks for the recipe. Good luck with your dual Master’s degree. Wish you all the best.

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