Butternut Squash, Carrot, Ginger & Tumeric Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Author: Joanne



  • 1 large brown onion skin removed and diced
  • 2 cloves garlic skin removed and minced
  • 2 inches fresh ginger root skin removed and grated
  • 2 tbsp ground tumeric or use fresh tumeric root if available
  • 2 cups butternut squash if you have pre-roasted use this, otherwise remove skin and dice a fresh one
  • 2 large carrots washed, ends removed, peeled if not organic, diced
  • 600 mls vegetable stock use 1 stock cube
  • pinch ground black pepper
  • pinch sea salt optional


  • 100 g chickpeas from a tin, rinsed, drained
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp harissa seasoning
  • 1 tbsp tamari
  • pinch gound black pepper
  • pinch sea salt
  • 1 sprig fresh rosemary



  1. Add the onion to a pan with a drop of oil and fry gently for a few minutes to soften.

  2. Add the garlic and ginger, stir.

  3. Add the butternut squash, carrots and the stock. Stir and place a lid on the pan.

  4. Bring to the boil then turn down the heat and allow to simmer for 15-20 minutes or until the vegetables soften.

  5. Meanwhile, prepare the topping.


  1. Place all the topping ingredients, excluding the rosemary, into a frying pan with a drop of oil, give it all a good stir and fry until the skin of the chickpeas becomes crispy ( a few minutes).

  2. Remove the pan from the heat and set to one side until the soup is ready.

  3. Once the vegetables have softened, use a hand blender to blitz the soup smooth and creamy, add a little water if needed depending on the desired consistency. Season to your taste.

  4. Pour the soup into the bowls and sprinkle the spiced chickpeas and rosemary on top before serving.
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