Scott O'Brien

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Butternut carrot soup


  • 1 medium butternut squash sliced in half and seeds scooped out
  • 2 large carrots chopped into large pieces
  • 1 head garlic
  • 1 shallot halved and skin removed
  • 1 tablespoons olive oil
  • 1/2 cup milk or coconut milk
  • 1-2 cups chicken or vegetable stock
  • Light sprinkle of Chili Flakes


  1. Preheat oven to 425
  2. Put halves of squash face down with other vegetables (garlic in it’s own foil). Bake for 50-60 minutes until tender
  3. Remove from oven, put into blender with remaining ingredients and Brrrrr. Dinner is done :)