There’s a place in Mt. Dora, Florida where the “girls” and I have gone for several years. A quaint and lovely tea room served the best ever Carrot-Butternut Squash Soup. We all couldn’t get enough of it. I reveled in the taste of it. I thought about it when I came home. I couldn’t wait to go back for more. But it would be another year before that would happen.

So, I decided to recreate it at home. And this is the result. Theirs was made with cream. I still think it’s pretty darned good. And a healthier version to boot.

We all know how healthy carrots are. Butternut Squash is also extremely health-promoting.

Health Notes

1. Carrots are one of the most excellent sources of Vitamin A.

2. Merely one cup provides mega amounts of alpha-carotene.

3. Loaded with antioxidant compounds

4. Great for heart health, healthy lungs, vision, bone-building Vitamin K, and more.

5. As with Carrots, Butternut Squash is an excellent source of Vitamin A which provides super antioxidant and anti-inflammatory properties.


Carrot-Butternut Squash Soup


  • 2 Butternut Squash peeled and cut into chunks
  • 1 large onion, coarsely cut
  • 1 small package of baby carrots or 4 – 5 large carrots cut into 1-inch slices
  • 1 (32-ounce) carton vegetable broth
  • 6 to 8 cups water
  • 1/2 cup sherry
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • Sea salt and freshly ground pepper


  • Saute butternut squash, onions and carrots in a bit of olive oil in a large pot
  • Add vegetable broth, spices and salt and pepper. Simmer until cooked
  • Remove from heat and process in blender until well blended, about a minute or two. Return to pot
  • Add sherry and bring to boil then turn down to simmer and cook for another 10 or 15 minutes
  • Serve in lovely mugs as an appetizer for your guests