Skinny Soup Recipe: Butternut Squash and Carrot

Share on LinkedIn0Share on Facebook40Pin on Pinterest206Print this pageShare on Google+0Share on StumbleUpon55Tweet about this on TwitterShare on Yummly214Share on Reddit0


If you’re searching for a skinny soup recipe that is hearty enough to satisfy, but low in fat and calories, you want to try this carrot and butternut squash.

This post contains affiliate links. skinny-soup-recipe

Skinny Soup Recipe: Butternut Squash and Carrot

I’m finally starting to feel that bit of chill in the air and finding myself heating up the tea kettle more and more for afternoon tea, and have already scheduled my appointment with my beloved Box Butler to bring my cozy fall sweaters out of hiding and back into my wardrobe. While I still am the same salad addict as always (Have you checked out my favorite Easy Southwest Style Kale Salad yet?), soup steals my heart in the chilly months. I will say this though – I absolutely HATE buying canned soup because it’s loaded with huge amounts of unnecessary sodium. So, I love making my favorite, Skinny Butternut Squash and Carrot Soup, homemade so that I have control over the ingredients.

Tips for making this skinny soup recipe

For me, I make this in large batches and freeze it for my lunches, because my boys rarely like to look at vegetables. More for me, right? But seriously you will love how filling this is for lunch and uber healthy, keeping you right on track with your fitness goals and healthy lifestyle. My only warning is not to let your hand slip whenever sprinkling in the Rosemary and pepper because it can produce and unwanted spicy taste (I learned from experience).

5.0 from 2 reviews
Skinny Butternut Squash and Carrot Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This butternut squash and carrot soup is a really easy, healthy, and hearty fall recipe that you can make in large batches and freeze for the perfectly proportioned fall lunch.
  • 1 bag of frozen organic butternut squash
  • 1 bag frozen organic carrots
  • 2 large red apples
  • 16 oz organic chicken broth
  • 1 sweet onion
  • Sprinkle of salt, pepper, and rosemary
  1. Put your crock pot on low
  2. Peel and dice your apples and onion into small pieces, throw in crock pot with chicken broth
  3. Empty your bags of carrot and butternut squash into the crock pot
  4. Sprinkle in just a small amount of salt, pepper, and rosemary
  5. Let sit in crock pout on low for 5 hours, stirring occasionally
  6. Once everything is warm and softened, remove from crock pot and pour into your food processor and blend until you reach your desired consistency


My absolute favorite food processor to use is our Ninja Master Prep Professional – I use it for everything in the kitchen from making hummus to smoothies and everything always turns out perfect!

Favorite appliances that I used to make this skinny soup recipe:

What’s your favorite skinny soup recipe?

Fashionably Yours,



  1. This looks delicious and I love that it is so easy to make. Thanks for this recipe!

  2. YUM! It looks and sounds absolutely delicious and I love how simple it is to make. Definitely pinning it for later reference 🙂

  3. Yum! I love soups! This will be perfect to make with the chillier weather here in NYC!

Leave a Comment


Rate this recipe: