Spicy Carrot & Butternut Squash Soup

Fall is here, and you know what that mean? SQUASH! It’s  time to celebrate the beauty of these vegetables (technically a fruit!) in anything and everything I can!

I grow butternut squash, gooseneck gourds, spaghetti squash and acorn squash in my garden, and it’s time to pick them and create new and inventive recipes with each.


Tonight, I decided to make a soup out butternut squash. I was craving a warm, refreshing, and cozy soup, so I decided to make a spicy ginger soup and add some carrots to highlight the sweet flavor of butternut squash and further complement the spices I was adding to it.

I hope you try out this delicious recipe, and enjoy the wonderful flavors of FALL as best you can ❤

Spicy Carrot & Butternut Squash Soup


  • 1 1/2 pounds carrots, peeled and chopped
  • One whole small butternut squash (about 2 cups)
  • 1/4 large yellow onion
  • 1 tbsp freshly ground ginger
  • About 1/2 tsp freshly ground pepper (lower for less spice)
  • 1/8 tsp nutmeg
  • 1/8 tsp turmeric
  • A sprinkle of salt if needed
  • 2 cloves garlic, minced
  • 3 cups water
  • 1/2 cup (raw if available) plain almond milk or coconut milk
  • 1/2 organic low sodium vegetable bouillon cube


  1. Preheat the oven to 400F and line a baking sheet with foil.
  2. Slice the butternut squash in half and deseed. Oven roast your butternut squash on a lined sheet, cut side down, for about 35 minutes, or until soft. I do not use oil as it is unnecessary, but use to your liking.
  3. While the squash is roasting, peel and dice the carrots. Dice into about 1″ pieces, or just make sure that all of the pieces are similar in size. Set aside.
  4. Chop up your onion and garlic. These don’t have to be too small, as the soup will be pureed.
  5. Place your carrots, garlic and onions into a small pot with the 3 cups of water, as well as the rest of the ingredients (besides the squash). Bring to a boil at medium-high heat. Once boiling, lower the heat to about medium low, and simmer for 10-15 minutes, or until carrots are easily broken with a fork.
  6. Lower the heat to low. Scoop the finished squash into the pot, and let it sit for about 2 minutes. The water should be just above the contents of the pot, so add water as necessary.
  7. Remove from heat, and place into a high speed blender along with the nondairy milk of your choice. Make sure you do this will the soup is still hot, as it will reach a smoother consistency when blended. If it is too thick, you can add water 1/4 cup at a time.
  8. Once smooth, taste the soup, and season with pepper (and salt) to taste.



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