Recipe: Butternut Squash and Spicey Carrot Soup

Rating: 4.7 stars based on 1175 reviews

Serves 4

The carrot and squash start to break down after half an hour’s cooking and, together with the starch from the pasta, will thicken the soup without the need for a blender. This is great for a hungry family.


  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 2 large carrots, peeled
  • 1 medium butternut squash, peeled and deseeded
  • Sea salt and freshly ground black pepper
  • 2-3 thyme sprigs, leaves picked
  • 1 red chilli, deseeded and finely chopped, or ¼ tsp dried crushed chillies
  • 1.2 litres chicken or vegetable stock
  • 75g dried spaghetti or small pasta shells
  • Freshly grated Parmesan, to serve


    • Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft.
    • Chop the carrots and butternut squash into 1.5cm dice and add to the pan.
    • Season and cook for another 6-7 minutes until the vegetables start to soften.
    • Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock.
    • Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.
    • Break the spaghetti into small pieces into the soup or add the pasta shells.
    • Stir well and return to the boil.
    • Simmer for about 10 minutes or until the pasta is cooked and the soup has thickened slightly.
    • Check for seasoning and ladle into soup bowls. Sprinkle with the Parmesan and serve.




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