The moment the leaves begin to crunch underfoot, I know it’s time to whip up a comforting pot of Roasted Butternut Squash Carrot Soup. This delightful blend of sweet butternut squash and vibrant carrots creates a sensory experience that's both heartwarming and nourishing. Not only is this thick and creamy soup a quick prep, taking less than an hour to make, but it’s also a healthy, gluten-free, and vegan option that satisfies even the pickiest of eaters. Each spoonful is a warm embrace, rich with flavors enhanced by aromatic garlic and a hint of earthy cumin. Whether it’s a chilly evening or a cozy gathering with friends, this Roasted Butternut Squash Carrot Soup is a must-try. Are you ready to transform your kitchen into a fall wonderland with this wholesome dish?
Why Is This Soup a Must-Try?
Comforting Warmth: The rich flavors of roasted butternut squash combine beautifully with sweet carrots, creating a cozy dish for chilly nights.
Nutrient-Packed: Packed full of vitamins A and C, this soup is not only comforting but also contributes to a healthy lifestyle.
Quick & Easy: With simple ingredients and less than an hour to prepare, you'll spend less time in the kitchen and more time enjoying your meal!
Versatile & Adaptable: Swap ingredients to fit your pantry—try sweet potatoes instead of carrots or any plant milk you prefer.
Crowd-Pleasing Flavor: Perfect for cold evenings, this soup is sure to impress friends and family alike. Pair it with warm crusty bread or a fresh side salad for a complete meal! For more cozy recipes, check out my Marry Me Chicken Soup.
Butternut Squash Carrot Soup Ingredients
• Here’s what you need to make this delightful soup.
For the Soup
- Butternut Squash – The star ingredient that brings natural sweetness and a creamy texture; can be swapped for any seasonal squash.
- Carrots – Adds vibrant color and subtle sweetness; substitute with sweet potatoes if you'd like a different twist.
- Garlic – Infuses the soup with rich, savory depth; fresh garlic works best for maximum flavor.
- Vegetable Broth – The flavorful base for the soup; consider homemade broth for an extra special touch.
- Plant Milk (e.g., almond, coconut) – Provides creaminess; feel free to use your favorite non-dairy milk here.
- Cumin – Adds warm, earthy tones; omit if you’re out, or replace with coriander for a similar effect.
- Olive Oil/Avocado Oil – Essential for roasting and caramelizing the vegetables; any neutral oil can work instead.
- Salt and Pepper – Key for seasoning the dish; customize with herbs or spices to elevate the flavors.
This Butternut Squash Carrot Soup is not only a treat for your taste buds but also a wholesome addition to your regular meals!
Step‑by‑Step Instructions for Butternut Squash Carrot Soup
Step 1: Prep the Butternut Squash
Begin by preparing the butternut squash for your Butternut Squash Carrot Soup. Carefully cut off the top and bottom, then slice it in half vertically. Use a sturdy spoon to scoop out the seeds and stringy bits. Peel the skin with a vegetable peeler before chopping the squash into even-sized chunks, about 1-inch pieces for uniform cooking.
Step 2: Roast Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash chunks, sliced carrots, and whole garlic cloves with a generous drizzle of olive oil, along with salt and pepper to taste. Spread the vegetables evenly on a baking sheet, ensuring they are not overcrowded. Roast for 20-25 minutes, or until they are tender and caramelized, stirring halfway through for even roasting.
Step 3: Blend the Mixture
Once the vegetables are perfectly roasted and aromatic, remove them from the oven and let them cool for a few minutes. Transfer the sautéed butternut squash, carrots, and garlic into a high-speed blender. Pour in the vegetable broth and plant milk, then sprinkle in the cumin. Blend on high until the mixture turns smooth and creamy, adjusting the consistency with more broth or milk if needed.
Step 4: Heat and Serve
Pour the blended butternut squash carrot soup back into a pot over medium-low heat. Stir occasionally and let it gently warm for about 5-10 minutes. Taste and adjust the seasoning with more salt and pepper, if desired. Once steaming, ladle into bowls and, for an extra touch, garnish with dairy-free yogurt, roasted almonds, or a drizzle of maple syrup to enhance the lovely flavors before serving.
Make Ahead Options
If you're a busy home cook, this Butternut Squash Carrot Soup is a fantastic meal prep choice! You can roast the butternut squash and carrots up to 24 hours in advance; simply refrigerate them in an airtight container. When you're ready to enjoy this comforting dish, blend the prepped vegetables with vegetable broth and plant milk, adding cumin for flavor. To maintain the soup's creamy texture, gently reheat it on the stovetop rather than the microwave, which can affect consistency. Just before serving, garnish as desired. This way, you’ll have a warm, delicious soup ready for busy weeknights with minimal effort!
Butternut Squash Carrot Soup Variations
Feel free to get creative and make this comforting soup uniquely yours with these delightful twists!
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Spicy Kick: Add a teaspoon of cayenne pepper or smoked paprika for a warm heat that elevates each spoonful. The added spice dances on your taste buds, balancing beautifully with the sweetness of the squash and carrots.
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Creamy Coconut: Substitute plant milk with full-fat coconut milk for a rich, tropical creaminess. This variation brings a lushness to the soup while enhancing its natural sweetness, transporting you to a sunny paradise.
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Herb-Infused: Mix in fresh herbs like thyme or rosemary during the blending process for added depth of flavor. A sprinkle of these aromatic herbs will fill your kitchen with a delightful fragrance and complement the soup’s sweetness perfectly.
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Nutty Texture: Top with toasted sesame seeds or pine nuts to introduce a crunchy contrast to the smooth soup. The nuttiness adds another layer of depth and a satisfying crunch, making every bite an adventure.
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Lentil Power: Stir in cooked red lentils after blending for an extra protein boost. Not only does this modification enhance the nutrient profile of the soup, but it also contributes to a heartier texture that makes it even more filling.
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Citrus Zing: A squeeze of fresh lemon or lime juice before serving brightens the flavors and adds a refreshing note. This surprising twist can awaken your palate, balancing out the gentle sweetness of the vegetables with a burst of acidity.
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Smoky Variations: Introduce a touch of smoked salt or chipotle powder for a smoky undertone. This intriguing flavor profile can transport your taste buds to a cozy campfire setting, enriching the overall experience.
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Sweet & Savory: Drizzle with balsamic glaze or maple syrup for a sweet contrast that adds complexity. This finishing touch can transform your soup from savory to a balanced harmony of flavors, perfect for those cool evenings.
What to Serve with Thick and Creamy Roasted Butternut Squash Carrot Soup
Create a memorable meal by complementing your comforting soup with these delightful pairings.
- Crusty Bread: The perfect vessel for scooping up every last drop of soup, adding a satisfying texture contrast.
- Mixed Greens Salad: A light, fresh salad with a citrus vinaigrette balances the soup's richness while introducing a crisp bite.
- Roasted Brussels Sprouts: Their nutty flavor and crispy texture make a fantastic companion, enhancing the earthy notes of the soup.
- Spiced Chickpeas: Crunchy and full of flavor, these chickpeas can garnish your soup or serve as a tasty side.
- Garlic Breadsticks: Soft and fragrant, they enhance the comforting experience, ideal for dipping into the velvety soup.
- Creamy Vegan Grits: The buttery richness of grits offers a comforting side with a creamy texture that pairs beautifully with your soup.
- Sparkling Water: A refreshing drink cuts through the richness of the soup, keeping your meal light and enjoyable.
- Chai Latte: Warm spiced flavors in a latte complement the soup wonderfully, creating a cozy atmosphere for your dinner.
- Apple Crisp: Finish your meal on a sweet note with this delightful dessert, combining warmth and the sweetness of autumn's harvest.
Storage Tips for Butternut Squash Carrot Soup
Fridge: Store your Butternut Squash Carrot Soup in an airtight container for up to 4 days. Allow it to cool completely before refrigerating for best results.
Freezer: This soup is perfect for freezing! Place it in freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months.
Reheating: To enjoy, let the soup thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, stirring frequently until warmed through.
Serving Tips: For a delightful experience, add a splash of plant milk or a dollop of dairy-free yogurt when serving to enhance creaminess.
Expert Tips for Butternut Squash Carrot Soup
- Knife Skills: Use a sharp chef's knife to safely cut the butternut squash without slipping or injuring yourself. A dull knife can be dangerous!
- Even Roasting: Ensure your vegetables are evenly spaced on the baking sheet. Overcrowding can cause steaming instead of roasting, leading to a less flavorful Butternut Squash Carrot Soup.
- Cooling Before Blending: Allow the roasted veggies to cool slightly before blending. This prevents any hot spills from the blender, ensuring a smoother, safer blending process.
- Customize Seasoning: Don’t be afraid to adjust seasonings. Taste before serving and feel free to add more salt, pepper, or even a pinch of nutmeg for extra warmth in your comforting soup.
- Save Time on Cleanup: Line your baking sheet with parchment paper to make cleanup a breeze after roasting the vegetables.
Butternut Squash Carrot Soup Recipe FAQs
How long to roast butternut squash and carrots for soup?
Roasting butternut squash and carrots typically takes about 20-25 minutes at 400°F (200°C). Make sure to toss the veggies halfway through the roasting time for even caramelization. You’ll know they’re ready when they’re tender and lightly browned!
Does roasting butternut squash make better soup?
Absolutely! Roasting butternut squash enhances its natural sweetness and brings out a deeper, richer flavor, which elevates the taste of your Butternut Squash Carrot Soup. The caramelization adds a wonderful complexity that simply cannot be achieved with boiling or steaming.
Should you roast carrots before making soup?
Very! Roasting carrots before adding them to your soup not only enhances their sweetness but also adds a lovely depth of flavor. The caramelized edges contribute to a more robust taste, making your soup irresistibly delicious!
Can you cook butternut and carrots together?
Yes, you can absolutely cook butternut squash and carrots together, whether you roast them side by side or simmer them in a broth. Roasting gives both vegetables a chance to develop rich flavors while blending beautifully in the soup.
How should I store leftover Butternut Squash Carrot Soup?
Store your leftover Butternut Squash Carrot Soup in an airtight container in the fridge for up to 4 days. Be sure to let it cool completely before refrigerating to maintain its texture. For longer-term storage, freeze it in airtight, freezer-safe bags for up to 3 months. Remember to leave some space in the container as the soup will expand when frozen!
Can pets eat butternut squash and carrots?
Yes, both butternut squash and carrots are safe for pets in moderation. They can be a healthy treat for dogs and cats when cooked without any additives like salt or spices. Always consult your veterinarian before introducing new foods to your pet’s diet, but these veggies are generally a great option!
Delicious Butternut Squash Carrot Soup to Warm Your Soul
Equipment
- Oven
- baking sheet
- High-Speed Blender
- Pot
Ingredients
For the Soup
- 1 medium Butternut Squash Can be swapped for seasonal squash
- 3 medium Carrots Substitute with sweet potatoes if desired
- 3 cloves Garlic Fresh garlic works best
- 4 cups Vegetable Broth Homemade broth recommended
- 1 cup Plant Milk (e.g., almond, coconut) Use your favorite non-dairy milk
- 1 teaspoon Cumin Omit or replace with coriander if out
- 2 tablespoons Olive Oil/Avocado Oil Any neutral oil can be used
- to taste Salt and Pepper Customize with herbs or spices as desired
Instructions
Step-by-Step Instructions for Butternut Squash Carrot Soup
- Begin by preparing the butternut squash: Cut off the top and bottom, slice it in half vertically, scoop out seeds, peel the skin, and chop into even 1-inch pieces.
- Preheat your oven to 400°F (200°C). Toss butternut squash chunks, sliced carrots, and garlic with olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast for 20-25 minutes.
- Once roasted, let the vegetables cool slightly, then transfer them to a blender. Add vegetable broth, plant milk, and cumin, and blend until smooth.
- Pour the soup back into a pot over medium-low heat. Warm for 5-10 minutes, adjusting seasoning if necessary. Serve garnished with dairy-free yogurt, roasted almonds, or maple syrup.
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