Carrot & Butternut Squash Soup

Sauruses are big fans of carrots, and often have leftover pulp from making juice. Some people throw the pulp away but Sauruses think that’s silly, because the pulp is nutritious and tasty – perfect for making vegan soups, bread, and cake, as it’s already finely grated.

Up until recently, the Saurus had never tried butternut squash, so she decided to add it into her carrot soup! Turns out that the two mix incredibly well, and make a sweet and creamy soup. The herbs complement the main ingredients, and the cocount milk adds further creaminess. As always, the spices listed are a rough guideline, and should be adjusted to your individual tastes – Sauruses don’t really measure their spices too carefully, and tend to use their intuition instead!

Carrot & Butternut Squash Soup by

Servings 4 servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time: 30 minutes


  • 500 g butternut squash flesh
  • 500-550 g grated carrot (or carrot pulp)
  • 1 can coconut milk (400g)
  • 1 l veggie stock


  • 2 tsp turmeric
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tsp chilli powder
  • 1 tsp paprika
  • black pepper


  1. Prepare the butternut squash by peeling, de-seeding, and chopping it into small chunks. The amount listed in the ingredients is for the edible flesh only.
  2. Bring approximately 1l of veggie stock to boil. Add the butternut squash, and let it boil for about 10 minutes. While you wait, you can grate your carrots if you haven't already.
  3. Add the carrot and spices, and check the tenderness of the butternut squash. When the squash is fully cooked, blend the soup smooth with a handheld processor.
  4. Add the coconut milk and stir. When the soup reaches boiling point again, it is ready to be served. Make sure you taste, and adjust the spices depending on what you want.

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