This vegan one-pot carrot & butternut squash soup recipe is easy to make, yet hearty & delicious. Butternut squash & carrots are both rich in vitamin A, which helps support our immune system.
This soup is easy to make, yet hearty and delicious. Both butternut squash and carrots are rich in beta-carotene. It is then converted into vitamin A, which helps support our immune system and improve eye health. Cumin and ginger add a warming quality to the dish and promote healthy digestion.
Vegan Carrot & Butternut Squash Soup
- Vegetable peeler
- Spoon or spatula for stirring
- ½ butternut squash peeled, seeds removed, cut into 1-inch chunks
- 3 carrots peeled or washed, cut into ½-inch chunks
- 1 brown onion peeled, quartered
- 2 cloves garlic peeled
- 1 tbsp sesame oil
- 3 dried bay leaves
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 750 ml vegetable broth see notes
- ½ tsp ground cumin
- ¼ tsp ground ginger
- salt and pepper to taste
- Prepare carrots, onion, garlic and butternut squash. Add them into the pot, along with sesame oil. On medium heat, cook everything for about 5 minutes, stirring regularly.
- Next, add vegetable broth, thyme, bay leaves and spices. Bring the contents to boil and cook for about 20-25 minutes. When you’re done, the carrots and butternut squash should be soft and pliable.
- Take out thyme sprigs and bay leaves and transfer the contents into a blender. Blend until smooth, then add back into the pot.
- Taste and season with salt and pepper as desired. Serve with a slice of bread, a handful of croutons, a sprinkle of chilli flakes, or a drizzle of balsamic glaze.
- Recipe Note
- You can use store-bought vegetable broth (usually sold in 1L cartons), make your own, or alternatively, dissolve a stock cube, stock pod or stock powder in 750ml of water.