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Chilled Squash and Carrot Soup

Rated as 3.71 out of 5 Stars

"This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. --Elaine Sabacky of Litchfield, Minnesota"
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30 m servings
Original recipe yields 4 servings


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  • Prep

  • Ready In

  1. In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
  2. In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.


  • Nutritional Analysis: One serving (1-1/4 cups) equals 127 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 637 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.


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Sooooo Good!!!! My whole family loved this recipe, we make this at least once a week.

i liked the ease of this recipe. i made it the first time and had guests coming over, so i was a little nervous. in the end, i altered it a bit, as i thought it might be too bland and grated som...

I thought it was very bland.. a waste of a very expensive butternut squash. I added some cinnamon and spices but it just over powered the squash. Maybe just need to tweak the amounts or someth...

i love it