Carrots and Butternut Squash Soup with Rosemary

Carrots & Butternut Squash Soup with Rosemary:


  • 1 box of cut butternut squash. About 4 cups.
  • 2 cups chopped carrots
  • 2 tbsp Olive oil
  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 2 Rosemary sprigs
  • Salt and pepper
  • 1 carton vegetable broth or 5 cups broth


  • In a pot heat 2 tbsp olive oil. Add garlic and onions and sauté until translucent. Add carrots and butternut squash, salt and pepper and stir. Add 2 cups water and place rosemary sprigs on top of vegetable mixture and cook covered for 15-20 minutes until vegetables are tender.
  • Add 1 carton vegetable broth and cook for additional 5 minutes.
  • Take out the rosemary sprigs and discard. At this point the soup is ready if you want a chunky vegetable soup. Or blend soup into a creamy consistency with a hand blender.
  • Serve topped with extra black pepper and drizzle of olive oil.

6 thoughts on “Carrots and Butternut Squash Soup with Rosemary”

  1. Your Carrots and Butternut Squash Soup looks good and appetizing. I make this soup a lot and use ginger in place of garlic.
    I add variety of dried herbs for garnish.Will try your recipe and thanks for another post. 😊 Devi

  2. Today is Shashi’s Birthday … She is a magnificent Cook and is great at cooking all types of Cuisine … i have uploaded a photo of your mom and her during my wedding …

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