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!
Another delicious soup to try with carrots is the Ginger Carrot Soup.
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 stock.
- 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 the 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 they're cool enough to handle.
- Roughly chop onion and carrots and place them 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.
Miriam - londonkitchendiaries.com says
What a beautiful, comforting recipe! Great autumn dish - just what I was looking for! Have a lovely weekend!
Kathy says
Perfect! I hope you love it as much as we do!
Ashley says
Oh how I love a good butternut squash soup! There is just something about it! This version sounds delightful!!
Kathy says
It does make a great soup. It's the perfect color and have an amazing consistency. Mmmmmmmmmm!
Stacey @ The Sugar Coated Cottage says
What a beautiful recipe! Curry and rum, count me in! I like that you roasted the veggies first! Take care.
Kathy says
Thanks, Stacy! The curry and rum make a great combination in this soup.
Nicole @ Young, Broke and Hungry says
Butternut squash soup is my favorite! The addition of curry powder is such a genius move.
Kathy says
Just a touch of curry! Too much is....well...to much. But just a bit has perfect flavor!
Jessica @ Citrus Blossom Bliss says
This soup sounds fabulous! I've never seen a butternut squash soup with rum in it, but I think I like it! My one chef friend used to add fall spices like nutmeg to his butternut squash soup and it felt so perfect for autumn. I can't wait to make soup and read a good book!!
Kathy says
This recipe came from a restaurant I used to work in! It was favorite in the restaurant and a favorite in our house!
Manali@CookWithManali says
butternut squash soup is my favorite these days! looks so comforting!
Kathy says
Thanks, Manali! I hope you give it a try.
Anu - My Ginger Garlic Kitchen says
Love butternut squash dishes. And this is one absolutely comfy and delicious looking soup bowl. Beautiful presentation! Yes to this deliciousness! 🙂
Kathy says
The color of the squash is such a perfect color. It does make a beautiful soup!
Rachelle @ Beer Girl Cooks says
I absolutely love the idea of my butternut roasting while I'm reading a book. This soup is definitely perfect for this weekend and those dropping temps!
Kathy says
There's nothing better than letting the oven do the work while we sit and relax! 🙂
Mary Ann | The Beach House Kitchen says
Yay to the end of parent-teacher conferences!I guess both of us had soup on the brain Kathy! This sounds just delicious and totally perfect for this time of year. It's one of my favorites. Can't wait to try your recipe. Happy Monday!
Kathy says
It is great for fall....and winter! Soups are perfect this time of year.
Cheyanne @ No Spoon Necessary says
I'm glad the parent-teacher conferences went well.. and better yet, glad they are over for you! Soup is definitely one of the best cozy, comforting meals and I happen to LOVE butternut squash soup!! I adore that you also roasted the carrots and onions in here!! GENIUS! Can't wait to try this! Cheers, friend!
Kathy says
I haven't always been a fan of butternut squash. When I was a kid I would do everything I could to avoid anything thing orange or with the name squash in it! Good thing I've changed my ways! 🙂
Kathy says
I love cozy, warm meals. This soup is total comfort food....just like being wrapped in a warm blanket!
David @ Spiced says
Oh, this sounds like a great winter soup! And I totally second your thought about curling up on the couch with a good book. That sounds pretty much like my ideal place right about now. Oh, and fun addition with that rum in there...I like it! 🙂
Kathy says
Thanks, David!A little extra rum never hurts! 🙂
Dawn @ Girl Heart Food says
I love butternut squash too and such a wonderful fall recipe! I've never added rum before. Bet that really adds a lovely flavour 🙂 Great pics too!!
Kathy says
Thanks, Dawn! This recipe comes from a restaurant I worked at in college. The rum just adds a bit of extra deliciousness...you'd never know it was in there.
Megan - The Emotional Baker says
I've been craving soup lately. This one looks like a winner, so creamy and delicious!!
Kathy says
I've been in a soup mood too! Must be the weather....
Laura ~ Raise Your Garden says
This looks luscious Kathy! I've never put any rum in my soup before, will have to try. It's definitely going on the to-do list this week! Thanks for sharing.
Kathy says
You'd never know the rum was in there, but it does add a bit of extra flavor!
allie @ Through Her Looking Glass says
What a beautiful soup Kathy. I can only imagine as principal, that parent teacher conferences must be such a busy time for you. What a great soup to unwind with - love that all the veggies are roasted. Grabbing my spoon! Have a great week.
Kathy says
Between the kids and work, every week seems to be crazy busy! Thank goodness for weekends....and soup!
mira says
Love butternut squash soup! This one looks perfect! Pinning!
Kathy says
It one of my favorite fall soups! Thanks 🙂
Nicoletta @sugarlovespices says
We love squash soups, any kind, and we agree on roasting it before. But we never roasted the carrots and onions, and this must be so good for the final flavor. Great looking and tasty soup!
Kathy says
The roasting of the veggies does add extra flavor!
Kate @ Framed Cooks says
Ah, we could all use a nice bowl of soup about now, and this one looks perfect!! Pinning. 🙂
Kathy says
There's nothing like a bowl of soup to warm you up on a cold day. This one hit the spot!
Trish says
I've never added run to mine... Always use coconut milk... I'll try this next time!!!
Kathy says
A little rum just makes things a bit yummier! 🙂
Geraldine | Green Valley Kitchen says
I love butternut squash soup, Kathy. I make it the same way - roast it in its skin since it's such a bear to peel. I have a bit of a cold at the moment and would love a big bowl of this soup.
Kathy says
It is so much easier to scoop out the pulp once its cooked. Peeling it can be difficult otherwise. I hope you feel better!