EspañolThis carrot and squash soup is comforting, nourishing, and perfect for cold days. The combination of carrots and squash creates a sweet, creamy texture and it's ready in half an hour.
I created it when I was in college. Since it has become one of my favorites.
With Cream or Without Cream
In Mexico, we call vegetable soups blended with milk or heavy cream “cremas.”
My mom always made them with evaporated milk, and that's how I learned to make them. However, over the years, I've adapted them to use heavy cream instead of milk, or sometimes without any dairy at all.
This carrot and squash soup is an adapted version of my mom's original recipe and doesn't use evaporated milk. But don't worry, I'll give you substitutions in case you want to make it like my mom did or without cream. Let's go!
Ingredients and Substitutions
Carrots: I prefer to use regular-sized carrots, but baby carrots will save you time on peeling.
Squash: The traditional squash for this soup is the light green-and-white variety, known in the US as Mexican squash. You can substitute with zucchini or yellow summer squash.
Heavy cream: You can substitute it with half-and-half or evaporated milk. If you want a dairy-free soup, use chicken or vegetable broth.
Chicken bouillon concentrate: Either in powder or paste form. Or you can use chicken or vegetable broth.
Butter: To give it even more flavor. You can substitute with olive oil.
A Diary-Free Vegetable Soup
For some reason, as I get older, dairy sometimes bothers me a little bit, so I regularly adjust the soups I make.
The good thing about this recipe is that it uses squash, and when it's cooked and blended until smooth, it gives an amazing creamy yet light consistency.
For that reason, this is one of those recipes where the milk substitution can be done without any problem.
Chicken Bouillon or Chicken Broth
My family used to use chicken bouillon concentrate in powder, and that is how I used to use on all my recipes.
Little by little, I've been replacing it with other products, like the chicken broth I save from cooking chicken or the chicken stock I buy at the store.
Another product I use is called “Better than Bouillon,” which I easily find in stores or at Costco.
Use what you like; in this recipe, I've replaced the powdered bouillon with chicken broth. But I'll still give you substitutions if you want to use it.
Silvia's Tips
- The flavor of this soup is delicate because we want the carrot to shine, and the chicken broth adds depth. However, if you want something with more seasoning, you can add an herb like thyme or marjoram.
- Make a double batch if you want to serve it in bowls, since this recipe makes four cups.
This recipe was updated on February 12, 2026.
Cream of Carrot and Squash Soup
Ingredients
- 10 oz carrots (approx 3 large carrots)
- 7 oz Mexican squash or zucchini (approx 2 small)
- 3 cups chicken broth
- 1/3 cup heavy cream
- 1 tablespoon butter unsalted
- salt and pepper to taste
- pepitas for garnish optional
Utensilios
- Vegetable peeler
- Saucepan
Instructions
- Wash, peel, and slice the carrots into rounds. Place them in the saucepan and add 1 1/2 cups of the chicken broth.
- Cook the carrots over high heat until they come to a boil, reduce the heat, cover, and simmer until soft, about 10-12 minutes, depending on the size of your carrot slices.
- Meanwhile, wash, cut the squash ends, and chop them into chunks. Add to the carrots for the last 5 minutes of cooking. When both vegetables are soft, turn off the heat and let them cool down for about 5-10 minutes
- Pour the rest of the chicken broth into a blender. Add cooked vegetables with all the liquid they cooked in, and blend until smooth.
- In the same saucepan where you cooked the vegetalbes, melt the butter and add the carrot and squash mixture. Heat for 2 minutes.
- Finally, add the cream and season with salt and pepper to taste.
- Serve with pepitas and a little cream on top, if desired. Enjoy!
Nutrition
Notes
- Instead of chicken broth, you can use 3 cups of water and one tablespoon of chicken bouillon powder or paste.
- If you want to use evaporated milk, use one can instead of one cup of liquid and the heavy cream.
- If you don't want to use dairy, blend the vegetables with the chicken broth until everything is well incorporated and silky smooth. The squash will give it a creamy yet light texture. Use olive oil instead of butter.
- This soup has a delicate flavor because we want the carrot to shine but if you want a bit more flavor, you can add an herb like thyme or marjoram.
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