butternut squash carrot soup recipe

Written ByJenny Smyth Posted on
butternut squash carrot soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best butternut squash carrot soup recipe

I’m so excited to share with you one of my family’s favorite recipes – butternut squash carrot soup! This hearty and comforting soup is a staple in our household, especially during the colder months.

It’s a perfect blend of sweet and savory flavors that will warm your heart and belly. The best part?

It’s incredibly easy to make and requires just a few ingredients, making it a great option for busy weeknights or weekend lunches. As a mom, I love that this recipe is not only delicious but also packed with nutrients, making it a great choice for my family’s health-conscious lifestyle.

My kids adore helping me in the kitchen, and they love being able to customize their own bowls with their favorite toppings. Whether you’re looking for a new recipe to add to your repertoire or just need something comforting after a long day, this butternut squash carrot soup is sure to become a favorite in your household too!

The combination of roasted butternut squash and carrots creates a rich and velvety texture that’s simply irresistible. And let’s not forget about the incredible health benefits – this soup is packed with vitamins A and C, potassium, and fiber, making it a nutritious choice for any mealtime occasion.

In fact, I’ve even started serving it at our family gatherings and potlucks because everyone loves it so much! So go ahead, give this recipe a try, and experience the magic of butternut squash carrot soup for yourself!

Butternut Squash Carrot Soup

Butternut Squash Carrot Soup

4.5 from 888 votes

This creamy butternut squash and carrot soup is a comforting fall dish with a smooth, velvety texture. Roasting the vegetables enhances their natural sweetness, and a touch of ginger adds warmth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
3 large carrots, peeled and sliced into 1/2-inch rounds
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
1 cup canned coconut milk (full-fat)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2On a large rimmed baking sheet, toss the butternut squash cubes and carrot rounds with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3Spread the vegetables in a single layer and roast for 25 to 30 minutes, stirring halfway through, until they are tender and lightly browned at the edges.
4While the vegetables roast, heat a large pot or Dutch oven over medium heat and add 1 tablespoon olive oil.
5Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes until translucent and softened.
6Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
7Add the roasted butternut squash and carrots to the pot, then pour in the 4 cups of vegetable broth.
8Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
9Remove the pot from the heat.
10Using an immersion blender, puree the soup directly in the pot until completely smooth and creamy.
11If using a countertop blender, work in batches, filling the blender no more than halfway and blending on low speed with the lid slightly ajar to release steam.
12Return the pureed soup to the pot and stir in the coconut milk, remaining 1/2 teaspoon salt, and ground nutmeg.
13Warm the soup over low heat for 3 to 5 minutes, stirring occasionally, until heated through.
14Taste and adjust seasoning with additional salt and pepper if desired.
15Ladle the soup into bowls and serve hot.
16For garnish, drizzle a little extra coconut milk on top and sprinkle with a pinch of nutmeg or a few fresh chives if you like.

🔧Equipment

Large rimmed baking sheet
Large pot or Dutch oven
Immersion blender or countertop blender
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 6g

📝Notes

For a vegan version, use vegetable broth and full-fat coconut milk. You can substitute the coconut milk with heavy cream for a richer non-vegan soup. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Watch Video Of How Butternut Squash Carrot Soup Works

This recipe is always a good idea for any occasion whether it’s a quick weeknight dinner or a special gathering with friends and family. One of my favorite things about this recipe is how versatile it is – you can serve it hot as a main course or chilled as a side dish at any time of year.

And don’t even get me started on how well it reheats – simply microwave or heat on the stovetop until warmed through. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Butternut Squash Carrot Soup

Q1: What is butternut squash carrot soup?

Butternut squash carrot soup is a delicious and comforting dish made with roasted butternut squash and carrots blended with aromatic spices and herbs. It’s often served as a main course or side dish during the fall and winter seasons.

Q2: What are the key ingredients in this recipe?

The main ingredients in this recipe include roasted butternut squash, carrots, onions, garlic, ginger, chicken broth, coconut milk, salt, pepper, nutmeg, cumin powder, paprika powder.

Q3: Can I use fresh instead of dried herbs?

Yes! You can definitely use fresh herbs like parsley or cilantro instead of dried ones if you prefer. Just be sure to chop them finely before adding them to the pot.

Q4: Is this recipe suitable for vegans?

No! This recipe contains chicken broth which is not suitable for vegans. However you can easily substitute it with vegan broth or vegetable stock if needed.

Q5: Can I store leftover soup in the fridge?

Yes! Butternut squash carrot soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Similar Posts