Printable Carrot and Squash Soup

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making carrot and squash soup at


  • 500 gram butternut squash, cubed
  • 300 grams of carrots, diced small
  • 80 grams sweet onion
  • 1 stalk of chopped celery
  • 1 teaspoon dill
  • 4 cups of water
  • 1 cup of milk
  • stock cube is optional, or substitute water for veggie stock
  • seasoning of your choice


  • Saute onion and celery in butter till translucent
  • Add water, carrots, squash, dill and stock cube if using.  Instead of water you could use veggie stock.
  • Cook till soft.  Let cool.
  • Puree in blender to the consistency you like.
  • Add milk and mix well.

Eat now or divide into portions for freezing.

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