Butternut Squash & Carrot Soup

I love recipes that can feed the whole family and this soup is one of them. Because you use low-salt stock you reserve a small portion for your baby. I suggest adding the stock gradually and taking out your baby’s portion when it resembles a puree and before it becomes thin and soup-like. Fantastically warming for an autumn evening!

Butternut Squash and Carrot Soup

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Servings 4
Calories 207 kcal


  • 1 butternut squash peeled and cut into chunks
  • 2 onions peeled and quartered
  • 3 carrots peeled and chopped
  • 4 cloves of garlic peeled
  • 1 inch cube of fresh ginger
  • 1 tbsp rapeseed oil
  • 1000 ml low salt chicken or veg stock


  • Toss the squash, onion, carrot, garlic and ginger into a large roasting tin.
  • Add the oil and mix with your hands ensuring everything is well coated.
  • Season with black pepper.
  • Cover with foil and roast in the oven at 160 degrees C for approx 1 hour or until the vegetables are soft.
  • Transfer to a large pan or bowl, add the stock and blend with a stick blender.
  • Serve in bowls with crusty wholegrain bread.


Nutrition per serving: 207kcal, 3.9g fat, 5g sugars
Allergens: May contain mustard, celery, eggs, soya
Age suitability: 7 months+
Keyword butternut squash and carrot soup

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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