Seriously Soupy: Butternut Squash and Carrot Soup

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Today was the first day the weatherperson actually used the term, “sweater weather.”  I couldn’t be happier.  Fall is almost here.  I asked Serena to share a soup that celebrates the fall harvest.  Here’s what she has to say:

One of the first soups I ever made on Seriously Soupy was a Butternut Squash and Carrot Soup. By far this is one of my favorite soups, and before I started the site, I would make it basically once a week as a great side for dinner and a vitamin-rich baby food. From there I decided to create the site, and learn even more about the vast and exciting world of soup making.

Although many soups have been since I begun the site in 2009, I always come back to making a classic butternut squash that personifies fall and the cooler temps, along with the silky and rich texture from the squash that I paired with carrots and subtle spices like cinnamon and nutmeg.

Soupy Tip: Make this soup vegan by simply taking out the cream, and adding a little less water for a richer and thicker texture.


  1. Looks quite yummy.

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