This Carrot and Butternut Squash Soup is smooth, cozy, and full of roasted fall flavor. Butternut squash, carrots, onion, and garlic are roasted until tender and caramelized, then simmered with broth and a few simple spices before being blended into a creamy soup.
As a cookbook author and professional recipe developer, I love taking simple ingredients and using a few easy techniques to make them taste a little more special. Roasting the vegetables makes a huge difference here. Instead of simply simmering everything together, the squash and carrots get lightly caramelized in the oven, which gives this soup a richer, slightly sweet flavor without adding any sugar.
This recipe feels comforting enough for a cozy fall dinner, but it's still simple enough to make for lunch or meal prep during the week. Top each bowl with crispy sage, roasted pepitas, and a drizzle of good extra-virgin olive oil for an easy finishing touch that makes the soup feel a little more elevated.
If you're looking for more soup recipes, try my Wild Rice Mushroom Soup, Lemon Chicken Orzo Soup, or Kale, White Bean, and Sausage Soup.
Jump to:
- Why You'll Love This Carrot and Butternut Squash Soup
- Ingredients
- How to Make Carrot and Butternut Squash Soup
- Tina's Tips for the Best Carrot and Butternut Squash Soup
- Substitutions and Variations
- How to Make Crispy Sage
- Storage
- Can You Freeze Carrot and Butternut Squash Soup?
- What to Serve with Butternut Squash and Carrot Soup
- Frequently Asked Questions
- Carrot and Butternut Squash Soup
Why You'll Love This Carrot and Butternut Squash Soup
- The vegetables are roasted first. Roasting the squash, carrots, onion, and garlic gives the soup much more flavor than simply boiling the vegetables.
- It's naturally creamy. The blended squash and carrots create a silky texture without needing heavy cream.
- It uses simple ingredients. A handful of vegetables, broth, spices, and pantry staples come together to make a flavorful soup.
- It's easy to make vegetarian. Just use vegetable broth instead of chicken broth.
- It's great for meal prep. The soup reheats well and can be made ahead for easy lunches and dinners throughout the week.
Ingredients
Here's what you'll need to make this roasted carrot and butternut squash soup.
- Butternut squash: You'll need about 4 cups of peeled, seeded, and cubed butternut squash. Cutting the squash into evenly sized pieces helps everything roast at the same rate.
- Carrots: Carrots add natural sweetness and pair perfectly with the butternut squash.
- Yellow onion: Roasting the onion alongside the vegetables gives it a softer, sweeter flavor.
- Garlic: Four whole garlic cloves roast until tender and mellow.
- Extra virgin olive oil: This helps the vegetables caramelize in the oven.
- Kosher salt and black pepper: Simple seasoning lets the flavor of the roasted vegetables shine.
- Chicken broth or vegetable broth: Either works well. Use vegetable broth to keep the soup vegetarian.
- Paprika: A small amount adds warmth and a subtle savory flavor.
- Ground turmeric: Turmeric complements the sweetness of the carrots and squash while adding even more golden color to the soup.
- Unsalted butter: This is optional, but stirring in a tablespoon at the end gives the soup a slightly richer finish.
- Crispy sage, roasted pepitas, and olive oil: These are optional toppings, but they're an easy way to add texture and make each bowl feel extra special.
How to Make Carrot and Butternut Squash Soup
Roast the veggies
Preheat the oven to 425°F. Add the butternut squash, carrots, onion, and garlic to a large baking sheet. Drizzle everything with olive oil and season with ½ teaspoon kosher salt and the black pepper. Toss well, spread into an even layer, and roast for 35 to 40 minutes. Toss the vegetables halfway through cooking. They're ready when they're tender and lightly caramelized around the edges.
Simmer the soup
Transfer the roasted vegetables to a large pot. Add the chicken or vegetable broth, paprika, turmeric, and remaining ½ teaspoon kosher salt. Stir and bring the mixture to a gentle simmer over medium heat. Simmer for 10 to 15 minutes so all of the flavors come together.
Blend
Use an immersion blender to blend the soup until completely smooth. You can also carefully transfer the soup to a blender and work in batches. Stir in the butter, if using, and add a little extra broth if you'd like a thinner consistency. Taste and adjust the salt and pepper as needed.
Top each bowl with crispy sage, roasted pepitas, and a drizzle of extra virgin olive oil before serving.
Tina's Tips for the Best Carrot and Butternut Squash Soup
- Cut the vegetables into similar sizes. This helps the squash and carrots cook evenly.
- Give the vegetables room to roast. Spread them into an even layer rather than piling them on top of one another. This encourages caramelization instead of steaming.
- Don't skip the browned edges. Those lightly caramelized spots on the squash, carrots, and onion add tons of flavor.
- Start with four cups of broth. Once the soup is blended, you can always add more to adjust the consistency.
- Blend thoroughly. Let the immersion blender run until the soup is completely smooth for the silkiest texture.
- Taste after blending. Different broths have different amounts of sodium, so adjust the final seasoning only after everything has been blended together.
Substitutions and Variations
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Make it vegan: Use vegetable broth and skip the optional butter. You can finish the soup with an extra drizzle of olive oil instead.
- Add a little heat: Add a pinch of cayenne pepper or crushed red pepper flakes along with the paprika and turmeric.
- Make it richer: Stir in a splash of heavy cream or coconut milk after blending.
- Add fresh herbs: Thyme or rosemary can be roasted with the vegetables for another layer of fall flavor.
- Use pre-cut squash: Store-bought cubed butternut squash is a great shortcut. You'll need about 4 cups.
How to Make Crispy Sage
- Crispy sage is one of my favorite toppings for creamy fall soups because it adds both texture and savory flavor.
- Heat a small amount of olive oil or butter in a skillet over medium heat. Add fresh sage leaves in a single layer and cook for about 30 seconds to 1 minute per side, until crisp. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- The leaves crisp quickly, so keep an eye on them while they're cooking.
Storage
- Store leftover carrot and butternut squash soup in an airtight container in the refrigerator for up to 4 days.
- Reheat the soup in a saucepan over medium-low heat, stirring occasionally. The soup may thicken as it sits, so add a splash of broth while reheating if needed.
- You can also reheat individual portions in the microwave.
Can You Freeze Carrot and Butternut Squash Soup?
- Yes. This soup freezes very well, especially because it doesn't rely on cream for its texture.
- Allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months.
- Thaw overnight in the refrigerator and gently reheat on the stovetop. Add a little broth if the soup is thicker after freezing.
What to Serve with Butternut Squash and Carrot Soup
This soup works well as a light meal on its own, but I especially love serving it with something crisp or savory on the side.
Try it with:
- Grilled cheese or a toasted Italian sandwich
- Crusty sourdough or focaccia
- A simple arugula salad
- Crostini or bruschetta
- A fall pasta salad
For a larger dinner, serve smaller bowls of the soup as a starter before roasted chicken, pork chops, or a cozy pasta dish.
Frequently Asked Questions
Roasting creates caramelization around the edges of the vegetables, which develops deeper flavor. It gives this soup a richer taste than you would get from simply boiling the squash and carrots in broth.
Simply stir in additional chicken or vegetable broth a little at a time until the soup reaches your desired consistency.
Yes. Carefully transfer the soup to a high-powered blender and blend it in batches until smooth. Don't overfill the blender when working with hot liquids.
Carrot and Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 4 large carrots peeled and cut into 1-inch pieces
- 1 small yellow onion cut into wedges
- 4 garlic cloves peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 4 cups chicken broth or vegetable broth plus more as needed
- ¼ teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 tablespoon unsalted butter optional
- Crispy sage for serving, optional
- Roasted pepitas for serving, optional
- Extra virgin olive oil for serving, optional
Instructions
- Roast the vegetables. Preheat the oven to 425°F. Add the butternut squash, carrots, onion, and garlic to a large baking sheet. Drizzle with olive oil and season with ½ teaspoon kosher salt and the black pepper. Toss until evenly coated, then spread the vegetables into an even layer. Roast for 35 to 40 minutes, tossing halfway through, until the vegetables are tender and lightly caramelized around the edges.
- Simmer the soup. Transfer the roasted vegetables to a large pot. Add the chicken or vegetable broth, paprika, turmeric, and remaining ½ teaspoon kosher salt. Stir to combine and bring to a gentle simmer over medium heat. Simmer for 10 to 15 minutes.
- Blend the soup. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.
- Finish the soup. Stir in the butter, if using. If the soup is thicker than desired, add additional broth a little at a time until it reaches your preferred consistency. Taste and adjust the salt and pepper as needed.
- Serve. Divide the soup between bowls and top with crispy sage, roasted pepitas, and a drizzle of extra virgin olive oil, if desired.
Did You Make This Recipe?
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