My dad’s recipe butternut squash and carrot soup is my favorite soup ever! With some Cooking with Sydney add-ons, it takes the soup to another level. Thanks dad for making this for me during the cold Chicago winters and for giving me the OK to share it on my blog. 🙂

This recipe makes about 7 cups of soup.


What you’ll need:

  • 3-4 cups or a medium sized butternut squash (Cubed)
  • 3 cups of San Marzano Peeled tomatoes
  • 2 cups Sliced carrots
  • 3 1/2 to 4 cups of Chicken or Vegetable stock – your preference
  • 1/2 Cup of diced onions
  • Heavy whipping cream
  • 1 tablespoon of garlic
  • 1 tablespoon of ginger
  • Seasonings:
    • Salt
    • Pepper
    • Red Pepper Flakes
    • Olive Oil
  • Crusty bread
    • grated parmesan cheese  + butter
Carrot, butternut squash, and tomato mixture before adding the veggie stock

What you’ll do:

Fo the soup – 

  1. Steam the carrots and butternut squash + season with S&P
  2. Sweat diced onions + season with S&P
  3. Add in minced crushed red pepper flakes, garlic, and ginger – cook until fragrant
  4. When carrots & butternut squash are tender, add them to the pot with the onions + garlic + ginger
  5. Add in whole peeled tomatoes and chicken or veggie stock (your preference)
  6. bring to a boil
  7. Once the mixture comes to a boil, stir, bring the temperature down to simmer/low and cover for 30 mins
  8. After 30 mins, stir, remove from heat and puree the mixture with an immersion blender
  9. Stir in heavy whipping cream and taste!!
  10. Season with S&P and serve
  11. Serve and add a couple drops of the cream, pepper, and fresh ginger if you’re daring.

For the bread –

  1. Slice the bread
  2. Butter the slices
  3. Top with grated parmesan cheese
  4. Put in the broiler on low for a couple of minutes.


(The third picture features a dollop of fresh crab)