Roasted butternut squash and carrot soup is the perfect lunch for cold weather. This plant-based soup has all the warm fall flavors, like butternut squash and ginger, and a smooth, velvety texture.
If you're a fan of my carrot and celery soup, you should definitely try this recipe! The thick and creamy texture and sweet fall vegetables like butternut squash and carrots are the perfect way to enjoy soup season!
Why you will love this recipe
- This warming soup is packed with vegetables!
- Because of the sweet flavor, kids love butternut carrot soup. Plus, what mom doesn't love a recipe with hidden vegetables?
- The recipe is super easy to make.
- Double or triple the recipe for large crowds or meal prep and freeze per portion!
- It's vegan. While I don't always eat vegan, I do like to have a few simple plant-based recipes in my collection.
Ingredient notes
Carrots: they add sweetness and an amazing bright orange to the soup. White or yellow carrots are also a great option if you want to try something different.
Butternut squash: No vegetable screams fall more than butternut squash. Its sweet flavor and soft texture make your soup velvety smooth.
Stock: For this recipe, I always use vegetable stock. You can use stock cubes or fresh stock, but for the most nutritious soup, I recommend making your own vegetable stock from leftover veggies.
Spices: Cumin, ginger, and chili flakes are warming spices that are perfect for fall and winter.
How to make butternut squash and carrot soup
Begin by preparing and roasting the vegetables. This not only adds a lot of flavor but also makes the process of making butternut squash and carrot soup incredibly easy!
When your vegetables are done, carefully add them to a blender. You can puree them in a pan with a stick blender, but I prefer to do this step in a blender or food processor. Add the stock and mix until smooth.
Add the seasoning, and if your soup has cooled, place it on medium heat until it is warm. It is important to taste the soup before serving to determine if you need to add more seasoning.
Once your soup is ready, divide it between the bowls and drizzle olive oil, chili flakes, and a bit of cream or Greek yogurt over the soup before serving.
My tips for this recipe
- Take your time. Allow the vegetables time to develop their flavor. Roasting them in the oven enhances the flavors, making this soup exceptionally delicious.
- Add enough seasoning. Nobody likes a bland soup, so make sure to add enough spices and taste before serving to determine if you need to add more.
- Make your own vegetable stock. It's super easy! All you need is some leftover vegetables or scraps and seasoning.
- Make sure your veggies are fresh. Fresh vegetables give your butternut squash and carrot soup the best flavor and texture.
- Recipes with butternut squash are perfect for fall and winter.
- Use frozen veggies. When the ingredients are out of season or if you are on a budget, you can absolutely use frozen vegetables. This not only saves you some money but also less work!
Frequently asked questions
I like to serve my soup with bread and a salad like fig salad or a spinach salad with apple and feta but if you want to try something else serve the soup with German potato salad or Mediterranean yellow rice.
Absolutely! I like to use a stick blender on the stove, but a blender or food processor works well, too! Be careful when you blend hot vegetables.
Storage
Butternut squash carrot soup can be stored in the fridge for two to three days in an airtight container.
This soup is also suitable for freezing. In the freezer, butternut squash and carrot soup will last for about six months. I like to divide the soup into one-meal portions before freezing. That makes it so much easier to take the soup with you as a quick lunch.
More easy soup recipes to try next
Ingredients
- 1 butternut squash
- 5 lage carrots
- 2 yellow onions
- 4 cloves garlic
- 2 large tomatoes
- 1 cup vegetable stock
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes
- ½ teaspoon salt
Instructions
- Preheat your oven to 430 F (220 C).
- Prepare your vegetables and cut them into 1-inch cubes (about 2,5 cm).
- Line a tray with parchment paper and add the vegetables. Make sure to lay them out in a single layer so all the pieces cook at the same time.
- Place the tray in the center of the oven and roast the vegetables for about 40 minutes or until soft.
- Transfer the hot vegetables to a blender and add the stock. If you like your soup to be a little thinner you can add more stock.
- Blend until smooth and season with salt, ginger, and pepper.
- Divide the soup between the bowls and garnish with chili flakes, olive oil, and cream.
Lisa says
Looks fantastic, I can't wait to make it!
Maayke says
Let me know how your soup turned out!
Delaney says
Sounds perfect for fall!
Maayke says
I love making fall recipes with squash.