Butternut squash and carrot soup with garlic croutons

Crisp, garlicky croutons add crunch to this warming soup from home cooks Patricia and Paul Walsh
Butternut squash and carrot soup with garlic croutons
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the soup

  • 2 tbsp olive oil
  • 1 large red onion, chopped
  • 1 large butternut squash, chopped
  • 500 g carrots, chopped
  • 500 ml chicken stock
  • salt and black pepper

For the croutons

  • 3 tbsp olive oil, for frying
  • 4 slices white bread, crusts removed, cubed
  • 2 cloves garlic, crushed
  • 4 tbsp single cream, to serve

Tips and Suggestions

Look out for reduced-salt varieties of stock or make your own, instead of using cubes or granules. For more information on healthy eating see eatwell.gov.uk.


1. For the soup: heat the olive oil in a saucepan over a medium heat and fry the onion for about 10 minutes until softened and translucent.

2. Stir in the squash and carrots and fry for 5 minutes or until lightly browned.

3. Pour in the stock, bring to a boil then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.

4. Use a handheld blender to blend the soup until smooth then season, to taste, with salt and black pepper.

5. For the croutons: heat the olive oil in a frying pan over a medium heat. Add the bread cubes and garlic and fry for about 5 minutes or until the bread is crisp and golden. Remove from the pan and drain on kitchen paper.

6. Serve the soup in warm bowls, drizzle with a swirl of cream and serve the croutons alongside.

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