Spiced Butternut Squash and Carrot Soup

On a cold winter’s day there are few meals as satisfying as a warming bowl of soup, preferably eaten sat by a roaring log fire having just returned from a long walk in the countryside. At this time of year root vegetables and squashes are abundant and make for a great soup, especially when paired with a delicate mix of spices.


  • 1 large butternut squash, peeled and diced  
  • 750g carrots, diced
  • 2 large onions, finely chopped
  • 3 cloves of garlic, peeled and crushed 
  • 1.5 litres of vegetable stock 
  • 1 teaspoon cumin seeds
  • 2 teaspoons turmeric  
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander 
  • 2 bay leaves 
  • Small pinch of saffron 
  • Salt and pepper 
  • Chilli flakes to garnish (optional)

Cooking Times

  • Prep Time : 10 minutes
  • Cooking Time : 60 minutes


Heat a little olive oil in a large pan before adding in the cumin seeds, garlic and onions. Cook over a medium heat, stirring regular, until the onions begin to soften. 

Add in the bay leaves and spices and cook for two minutes, stirring regularly, before adding in the vegetable stock, carrots and butternut squash.

Place a lid on the pan and cook for an hour over a medium heat until the vegetables are soft and cooked through.

Remove the bay leaves and using a hand blender, or a food processor, blitz the soup mixture until it is a cream consistency and season before serving.

* For those who like a little extra heat add a pinch of dried chilli flakes before serving.

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