Harvest soup – Butternut squash and white carrot

This harvest soup is perfect for a evening by the fire as winter is fast approaching and once again we’re ready for hearty soups cozy dishes. Serve on its own or as a starter to a lamb or a roast chicken. We’re still using the carrots from our garden…not too many left.

Preparation time
Cooking time


  • 1 large butternut squash
  • 2 cloves garlic
  • 1 teaspoon Salt (or to taste)
  • 1 teaspoon Pepper (or to taste)
  • 4 large carrots (any will do, but we had white ones from the garden)
  • 1 sprig of rosemary, just use the leaves
  • Olive oil

Preheat your oven to 400F. Cut the butternut squash in half lengthwise. Remove the seeds and the stringy stuff. Rub the top of each half with olive oil. Place a clove of garlic inside the hollowed out bits of the squash. Rub the carrots in olive oil and then place all of the vegetables on a roasting tray. Season with salt, pepper. Place the tray in the oven and roast until the vegetables are tender. About 45 minutes.

Once cooked, scrape out the inside of the squash and place the vegetables into a large blender and puree the mixture. Add the vegetable stock until the mixture has the desired consistency. Add the rosemary and blend it again. Pour soup into a pot add a bit more salt and pepper and bring to the boil. Simmer the soup for 10 minutes and then serve with some nice parmesan crostini.


Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.