Roasted Butternut Squash Carrot Soup is a classic fall and winter soup. Roasting the squash and the carrots brings out the natural sweetness and adds a depth of flavor to the soup.
Butternut and carrot soup
Butternut squash and carrots are a perfect match in this soup. Butternut squash is great on its own, but add some carrots and you have a delicious combination.
The vegetables are first roasted which adds even more flavor. Smoked paprika, ginger, and a bit of thyme add just the perfect amount of seasoning. This tasty soup will warm you up and fill you up!
Key ingredients for roasted butternut soup
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Butternut Squash - Buy a whole, medium-sized squash. Mine was 22 ounces.
- Carrots - Use whole carrots, not peeled and cut baby carrots.
- Onion - A white or yellow onion works best.
- Broth - I like to use chicken broth, but if you prefer a vegetarian soup, use vegetable broth.
- Seasoning - Smoked paprika, ground ginger and a bit of dried thyme.
How to make butternut squash carrot soup
- Cut the ends of the squash and then cut the squash in half lengthwise.
- Scoop out seeds.
- Drizzle squash with olive oil, rubbing it across all surfaces. Place squash on a baking sheet so the cut side is down. Place in preheated oven for 30 minutes.
- Rub onion and carrots with a bit of oil and add them to the baking sheet along with the squash. Return to the oven for another 25-30 minutes until everything is fork-tender.
- Let the veggies cool for about 10 minutes until it's cool enough to handle.
- Roughly chop onion and carrots and place in a heavy-duty blender. Scoop the squash out, leaving the peel behind. Place squash in the blender.
- Add about 1 cup of chicken broth and puree mixture stopping to scrape down sides and adding additional broth if needed.
- Heat a large dutch oven or soup pot over medium heat. Add about a ½ tablespoon of oil and then add garlic. Stir for about 30 seconds, just until fragrant. Add squash puree, seasonings and remaining chicken broth. Stir until well combined.
- Heat for about 10-15 on medium-low heat just until everything is heated through. Taste soup and adjust seasonings or salt if needed.
- Serve hot with a bit of cream or milk drizzled over the top.
- Garnish with fresh thyme.
Recipe tips
- Puree squash to your liking. I prefer a bit of texture in my butternut squash soup. I don't want it lumpy, but I also don't want it like baby food. Decide for yourself how you like your soup.
- If a chunk of carrot or onion is found in the soup, discard it (or leave it if it's small enough)
- This soup can be made ahead of time and then reheated just before serving.
- If the soup becomes too thick, add a bit more broth or water.
- If you want a creamier soup, you can stir a ½ cup of milk or cream into the soup while it's heating.
Frequently asked questions
The soup should be cooled then covered and refrigerated and used within 3-4 days.
You can either place soup back into a pot and heat over medium-low heat until heated through. Or you can place a single portion into a microwave-safe bowl and heat for 1-2 minutes until heated through.
Yes, this soup freezes well. Allow soup to fully cool and then place in a freezer-safe container. Then place in freezer. Try to use the soup within 4-6 months for best results. Don't add milk or cream to the soup until after it is thawed.
More delicious soups
- Enchilada Soup
- Creamy Tomato Soup
- Clam Chowder
- Corn Chowder
- Creamy Chicken and Wild Rice Soup
- Creamy Broccoli Soup
- Slow Cooked Tomato Soup
- Turkey Tortilla Soup
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my soups here!
Butternut Squash Carrot Soup Recipe
Equipment
- Cookie Sheet
- Parchment paper
- Measuring Spoons
- Chef Knife
- Dutch Oven (or large heavy duty pot)
- Blender
Ingredients
- 1 butternut squash, about 22 ounces (halved and seeded)
- 2-3 tablespoons olive oil
- 4 whole carrots (peeled)
- 1 medium white onion (peeled and halved)
- 1 clove garlic (minced)
- 4 cups chicken broth (or veggie broth or water)
- ½ teaspoon smoked paprika
- ¼ teaspoon ground ginger
- ⅛ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup cream or half-n-half (optional)
- fresh thyme (optional)
Instructions
- Preheat oven to 425°F
- Place squash on a parchment lined baking sheet skin side down. Drizzle squash with olive oil, rubbing it across all surfaces. Turn squash over so the cut side is down. Place in preheated oven for 30 minutes.1 butternut squash, about 22 ounces, 2-3 tablespoons olive oil
- Rub onion and carrots with a bit of oil and add them to the baking sheet along with the squash. Return to the oven for another 25-30 minutes until everything is fork tender.4 whole carrots, 1 medium white onion
- Let cool for about 10 minutes until it's cool enough to handle.
- Roughly chop onion and carrots and place in a heavy duty blender. Scoop squash out, leaving the peal behind. Place squash in the blender.
- Add about 1 cup of chicken broth and puree mixture stopping to scrape down sides and adding additional broth if needed.4 cups chicken broth
- Heat a large dutch oven or soup pot over medium heat. Add about a ½ tablespoon of oil and then add garlic. Stir for about 30 seconds, just until fragrant. Add squash puree, seasonings and remaining chicken broth. Stir until well combined.1 clove garlic, ½ teaspoon smoked paprika, ¼ teaspoon ground ginger, ⅛ teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon pepper
- Heat for about 10-15 on medium low heat just until everything is heated through. Taste soup and adjust seasonings or salt if needed.
- Serve hot with a bit of cream or milk drizzled over the top.¼ cup cream or half-n-half
- Garnish with fresh thyme.fresh thyme
Notes
- Puree squash to your liking. I prefer a bit of texture in my butternut squash soup. I don't want it lumpy, but I also don't want it like baby food. Decide for yourself how you like your soup.
- If a chunk of carrot or onion is found in the soup, just discard it (or leave it if it's small enough)
- This soup can be made ahead of time and then reheated just before serving.
- If the soup becomes too thick, add a bit more broth or water.
- If you want a creamier soup, you can stir a ½ of cup of milk or cream into the soup while it's heating.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was first published in November 2016. The recipe, photos, and content have all been updated.
Adina says
Nothing beats a good butternut squash soup, so aromatic and comforting. I have to make some again, very soon. 🙂
Kathy says
I had some as leftovers in my lunch this week! Soooo good the next day too!
karrie @ Tasty Ever After says
I love butternut squash soup! Total comfort food 🙂
Kathy says
I agree...it's filling, warm and tastes delicious!
Amanda says
It's supposed to be snowy here tomorrow so I think I need this soup to warm up. The curry powder sounds great!
Kathy says
We haven't had a snow yet...just up in the mountains. The temps are chilly though and a great soup is just what we need!