Squash Carrot Soup

This recipe come to us via Marni Wasserman from Marni Wasserman’s Food Studio and Lifestyle Shop.


  • 1 medium onion, chopped
  • 1 tbsp camelina oil
  • 4 cups vegetable stock or filtered water
  • 2 cups carrots chopped
  • 1-2 cups butternut or kabocha squash or sweet potatoes, peeled and diced
  • 2 medium apples, cored and diced
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp fresh ginger root

*** For added nutrition and a balanced meal, serve with some brown rice and steamed green vegetables such as swiss chard, kale, or broccoli and top with pumpkin seeds or parsley for added texture and colour!


In a large soup pot, sauté the onions in camelina oil on medium heat until they become translucent.

Add the stock, carrots, squash or sweet potatoes, apples and salt, pepper, nutmeg and ginger.

Bring to a boil.

Turn down heat and simmer for 30 minutes. Take 2 ladles’ worth of vegetables and 1 ladle of stock and blend in a blender or food processor until smooth or you can puree the entire pot.

Return to soup pot and stir together before serving.

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