This butternut squash and carrot soup recipe is creamy and incredibly cozy, perfect for those chilly fall and winter days. Butternut squash, carrots, onions, and garlic are roasted together and fill the soup with a rich, caramelized flavor. This recipe makes a simple yet satisfying soup that's ready in under an hour!
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When the chill starts to set in, my cravings kick into high gear and nothing satisfies quite like a warm bowl of soup. This butternut squash soup is definitely my go-to, right alongside my curried delicata squash soup and flourless cheesy potato soup.
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📖Why My Recipe Works
- Roasted Vegetables- With my version, there's no need to even get out the stock pot because you’re roasting all the vegetables instead. Roasting brings out deep, caramelized flavors, and when the squash is tender, you can simply scoop out the flesh, while the garlic and onions become soft and flavorful, and you'll only need to squeeze them out of their skins.
- Dried Thyme- I chose to use dried thyme instead of fresh because it doesn't burn during roasting, and is a better choice for a quick and easy winter soup.
80% of my readers say they prefer to roast the squash in the skin whole rather than peeling the squash and roasting or boiling chopped squash cubes.
🧾Ingredient Notes
- Butternut Squash- I used a whole squash and sliced it into half. This is our key ingredient for a sweet, nutty, and creamy soup. You can also use delicata or acorn squash.
- Carrots- Adds another level of flavor. Use any color.
- Chicken Stock- You can also use vegetable broth.
- Dried Thyme- Adds a herby flavor to the roasted vegetables.
- Heavy Cream- Just a little at the end gives the soup a rich flavor.
💭 Variations
Vegan butternut squash soup. To make this recipe vegan, substitute the chicken stock with vegetable broth and the heavy cream with coconut milk.
⏲️How to Make Carrot and Squash Soup
- Make sure the vegetables are well-spread on the baking sheet so that they caramelize evenly. Drizzle them with olive oil and season them generously with salt, pepper, and thyme before roasting.
- Flip the vegetables halfway through to ensure even roasting. If the garlic is already done, you can remove it. You'll know the squash and carrots are done when they're fork-tender with golden brown edges and a sweet aroma.
- Add the vegetables to your blender with the broth slightly warmed (I do this in the microwave) Start at a low speed, then increase to a higher speed, until you reach a smooth consistency. Transfer to a pot or bowl for serving and stir in the cream.
- After rinsing the seeds, pat them and dry them before spreading them on a baking sheet. Toss the seeds with oil and salt in a bowl or jar to coat them evenly. The seeds are done when they're golden brown and crunchy.
🥗Make it a Complete Meal
This roasted butternut squash soup goes well with a side of bread like my gluten-free crescent rolls or my classic southern cornbread. It's a great starter soup for hearty dinner recipes like sheet pan pork chops, trout almondine, or sun-ried tomato risotto. Or you can even make this soup as part of an elegant Thanksgiving dinner.
Expert Tip
If you're having a hard time cutting the squash, you can soften it in the microwave. Poke a few holes in the skin with a fork, then microwave it for 2-3 minutes. Let it cool then slice the squash in half, lengthwise.
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📖 Recipe Card
Butternut Squash and Carrot Soup
Ingredients
- 1 medium butternut squash 2-3 pounds
- 4 carrots trimmed, peeled and cut in half
- 1 large white onion cut in half
- 6 cloves garlic unpeeled
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ teaspoon dried thyme
- 3 cups chicken stock or vegetable broth
- ¼ cup heavy cream
Instructions
- Preheat oven to 400°F. Halve butternut squash lengthwise, remove seeds (see note).1 medium butternut squash
- Place squash (cut-side up), carrots, onions, and garlic cloves on a baking sheet. Drizzle with oil and sprinkle on the salt, pepper, and thyme.4 carrots, 1 large white onion, 6 cloves garlic, 2 Tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¾ teaspoon dried thyme
- Roast for 35-45 minutes, flipping the squash over halfway through. The squash and carrots are done when they fork tender. While the squash is roasting warm the broth (microwave or stovetop over low heat).
- Scoop out squash flesh. Remove the skin from the onion. Squeeze out the garlic from the skins. Place the roasted vegetable and broth in a blender, process until smooth.3 cups chicken stock
- Stir in the cream. Adjust consistency with more broth if needed. Salt and pepper to taste.¼ cup heavy cream
Notes
- If you notice the garlic burning remove it from the oven when you flip the squash.
- You can use an immersion blender to puree the soup but it won't get as smooth.
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