Cream of Carrot and Squash Soup

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 423 ratings

A light and delicious soup, garnish with cream and fresh herbs and serve with crusty bread.

recipe updated Feb 11, 2023


  • Onion icon
    150 g
  • Carrot icon
    150 g
  • Butternut squash icon
    Butternut squash
    300 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    750 g
  • Fresh parsley icon
    Fresh parsley
    1 tablespoon
  • Double cream icon
    Double cream
    as needed


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 1 min, 120°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion and carrot into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Remove lid
  12. Add butternut squash, ground cumin, fresh thyme and salt & pepper to the kCook bowl
  13. Cook with filler cap removed - 5 min, 140°C, speed 2
  14. Then add vegetable stock and fresh parsley to the kCook bowl
  15. Cook with filler cap fitted - 30 min, 98°C, speed 3
  16. Blend with filler cap fitted - 2 min, speed 12
  17. Serve
  18. Garnish with double cream to taste
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