carrot butternut squash soup recipe

Written ByJenny Smyth Posted on
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The Best carrot butternut squash soup recipe

This carrot butternut squash soup recipe is one of my family’s favorite dishes. It’s a staple in our household, especially during the colder months.

I love making it because it’s so easy to prepare and customize to our tastes. The combination of roasted carrots and butternut squash with aromatic spices and creamy coconut milk is a perfect blend of flavors and textures that never fails to impress my kids and husband alike.

We’ve had this soup for lunch, dinner, and even as a comforting meal when we’re feeling under the weather. It’s also an excellent option for potlucks, picnics, or any occasion where you need a delicious and healthy side dish or main course that can be easily reheated and served to a crowd.

I often serve it with crusty bread or over rice for added comfort. My kids adore it because they can customize their portions with their favorite toppings, such as crispy bacon bits, chopped fresh herbs, or shredded cheddar cheese.

As for me, I appreciate how nutritious this recipe is, packed with vitamins A and C from the carrots and squash, along with potassium from the coconut milk. The best part is that it’s also incredibly versatile – you can adjust the spice level to suit your taste preferences and make it more substantial by adding beans or other protein sources if needed.

Creamy Carrot Butternut Squash Soup Recipe

4.8 from 1859 votes

This hearty and comforting Carrot Butternut Squash Soup is perfect for chilly evenings. It is packed with sweet carrots and butternut squash, making it a nutritious and flavorful meal.

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

🥘Ingredients

For the Soup

2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 cups diced butternut squash
4 cups diced carrots
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp ground cumin

For Garnish

1/4 cup chopped fresh parsley
1/4 cup Greek yogurt

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and cook until it becomes translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
4Add the diced butternut squash and carrots to the pot.
5Stir well to combine with the onion and garlic.
6Cook for 5 minutes, stirring occasionally.
7Add the vegetable broth, salt, black pepper, paprika, and ground cumin.
8Stir well to combine all ingredients.
9Bring the soup to a boil over high heat.
10Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the butternut squash and carrots are tender.
11Stir occasionally to prevent sticking.
12Using a blender, carefully blend the soup in batches until smooth.
13Be cautious when blending hot liquids.
14Return the blended soup to the pot and heat over medium heat until warmed through.
15Taste and adjust seasoning if needed.
16Ladle the soup into bowls.
17Top with chopped fresh parsley and a dollop of Greek yogurt.
18Serve immediately and enjoy the rich, comforting flavors of this Carrot Butternut Squash Soup.

🔧Equipment

Large pot
Wooden spoon
Blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 8g

📝Notes

Tips: For an extra creamy soup, add 1/2 cup of heavy cream or coconut milk. You can also add a pinch of cayenne pepper for a slight kick.

My family has grown up on this carrot butternut squash soup recipe – we’ve enjoyed countless bowls throughout the years, experimenting with different toppings and seasonings along the way. What started as an occasional comfort food soon became a staple in our household due to its ease of preparation (the prep time itself isn’t too lengthy), adaptability (it works well as either a side dish or main event), nutritional value (all those vitamins A & C!)

, flavor profile (sweet yet savory), storage capabilities (freezes beautifully!) , reheating convenience (quickly warms up in minutes!)

, serving versatility (serve chilled or hot), overall versatility… I mean honestly what’s not to love?!

❓ Frequently Asked Questions About Creamy Carrot Butternut Squash Soup

Can I use pre-cut vegetables for this recipe?

I do not recommend using pre-cut vegetables for this recipe. Pre-cut vegetables may have a shorter shelf life and have lost some of their freshness. Fresh vegetables will give you the best flavor and texture for your soup.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let the soup cool completely before transferring it to an airtight container. When you are ready to eat it, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or until the vegetables are tender. Blend the soup using an immersion blender or a regular blender until smooth.

Can I make this soup vegan?

Yes, you can make this soup vegan by using vegetable broth instead of chicken broth. You can also omit the butter and use olive oil instead. Make sure to check the labels of your ingredients to ensure they are vegan-friendly.

Can I add other vegetables to this soup?

Yes, you can add other vegetables to this soup. Some great additions include sweet potatoes, parsnips, or turnips. Just make sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.

Can I make this soup spicy?

Yes, you can make this soup spicy by adding some red pepper flakes or a diced jalapeno to the soup. You can adjust the amount of spice to your liking. I like to add a pinch of red pepper flakes to my soup for a little kick.

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