Carrot & Squash Soup
Updated Feb 15, 2021, Published Oct 09, 2013
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Carrot & Squash Soup
Ingredients
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 2-pound red kuri squash (or other favorite squash such as pumpkin or buttercup), seeded and sliced into 1-inch thick slices
- Salt and pepper, to taste
- 2 tablespoons extra-virgin olive oil, plus more for roasting vegetables
- 4 cups vegetable broth
- 2 tablespoons butter
- 12 fresh sage leaves
For garnish:
- Crème fraîche, or sour cream
- ¼ pound bacon, cooked and crumbled (optional)
- Fresh thyme leaves
Instructions
- Preheat the oven to 350ºF.
- On a baking sheet, arrange the carrots and parsnips.
- On another baking sheet, arrange slices of squash.
- Season the vegetables with salt, pepper, and a drizzle of olive oil on top.
- Roast for about an hour or until they are soft and tender.
- When the vegetables are ready, remove from the oven and peel the skin off of the squash.
- Add all of the vegetables to the pot with the vegetable broth and bring to a boil.
- Then reduce heat and let simmer for about 20 minutes.
- Strain the soup ingredients from the broth, reserving all of the broth.
- Pulse the cooked vegetables in a food processor or with an immersion blender, gradually adding in the broth until forming a smooth purée of desired consistency. If it is not thin enough for you after adding in all of the vegetable broth, you can add in water a little at a time and purée again until the desired texture is achieved.
- Then add salt and pepper to taste.
- To make the sage chips, heat the 2 tablespoons of olive oil and butter in a skillet on medium-high heat.
- Once hot, add in sage leaves.
- Let the leaves fry for about 5 minutes before lifting them out of the pan with a slotted spatula and setting on paper towels to soak up the excess oil. They should be stiff when you take them out of the pan.
- Immediately sprinkle sea salt on the chips – if you wait too long the salt won’t stick.
- To serve, spoon a dollop of crème fraîche or sour cream onto each bowl of soup.
- Garnish with crumbled bacon (if using), sage chips, and thyme.
Nutrition
Calories: 434kcalCarbohydrates: 50gProtein: 8gFat: 24gSaturated Fat: 8gCholesterol: 33mgSodium: 1230mgPotassium: 1683mgFiber: 10gSugar: 15gVitamin A: 12965IUVitamin C: 57.7mgCalcium: 138mgIron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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