Crème de Butternut squash and carrot

When I was little my mom used to make us soup ever day. We had every vegetable in the rainbow on our soup. I have to admit, at that age it was very boring. Soup is such a comfort food. I love to see the face on my friends and family after having a bolw, they look to at peace. I first tasted Butternut in France (as many other veggies) and fell deeply in love with the sweetness and earthiness. This soup brings the best of me. I love to have it at night before going to bed ! Ready to cuddle!

[vc_row][vc_column width=”1/2″][vc_column_text]


  • 1 medium size butternut squash
  • 1 onion
  • 2 shallots
  • 1 tbsp. of rosemary (heaven restores you in life)
  • 1 tbsp. of thyme
  •  200 ml of soy cream
  • 1 cube of vegetable stock
  • 4 carrots
  • 1 tea spoon of nutmeg
  • 2 tea spoons of olive oil
  • 1 tea spoon of veg butter
  • 1 to 2 cups of water (depens of the consistency you are looking for)
  • sal and peprer to taste
  • seeds for garnish

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]


In a pot stir-fry the onion and shallots in the oil and veg butter.

Peel the butternut and carrots, cut into 3cm squares add to the pot, fry with the rosemary and thym until they change color.

Add water and stock, put a lid on and let them boil for 30 mins or until soften.

Add salt and pepper to taste.

Once everything is cook and soft add nutmeg, salt and pepper to taste. Let i boil for 5 mins and blend until you have a even mixture.

Add soy cream and blend

Tip : if you use a blender do not blend boiling hot.

Let it sit for 10 mins in pot and serve. Garnish with seeds and serve with fres baguette.

Enjoy !







Share your thoughts