If you love a cozy, feel-good bowl of soup, this Butternut Squash and Carrot Soup is about to be your new favourite. It’s creamy, naturally sweet, and packed with all the warm, comforting flavours you crave on a rainy or chilly day!
We all know that butternut squash soup is a classic. And for good reason, am I right?! It’s rich, creamy, and basically fall in a bowl. But add some sweet, vibrant carrots to the mix, and boom— you’ve got something next-level delicious without much added effort. Plus, it’s healthy, comforting, and perfect for those cozy, chilly nights!
To me, there’s just something so special and soothing about a hot pot of soup simmering away on a stove. It just makes me feel like everything’s right in the world. The cozy warmth, the smells filling up the kitchen. There really is nothing better than a big pot of homemade soup to hit that feel-good spot.
When I first served this soup up to my boyfriend,
INGREDIENTS YOU’LL NEED TO MAKE BUTTERNUT SQUASH AND CARROT SOUP
This butternut squash and carrot soup is made with simple ingredients that come together to create a big bowl of comfort. Think creamy, slightly sweet, and totally satisfying—perfect for cozy nights when you want something hearty but not heavy. Here’s a breakdown of each ingredient and what makes it so special:
- Butternut Squash: The star of the show! Butternut squash is naturally sweet with a smooth, creamy texture when cooked, making it perfect for soups. It’s packed with vitamins A and C, potassium, and fiber, which give it that nourishing, feel-good quality. Its mild flavour pairs beautifully with other veggies like carrots, bringing both sweetness and depth to the soup.
- Carrots: Sweet and slightly earthy, carrots bring a natural sweetness to the soup and balance out the richness of the butternut squash. Carrots are loaded with beta-carotene, which gives them their vibrant orange colour, and they’re also a great source of vitamins and antioxidants that support overall health. Plus, they blend beautifully with the squash for that silky texture!
- Onions: Provide a savory base that adds a touch of sweetness when sautéed. Their natural sugars caramelize as they cook, creating a mild, savory depth that enhances the other flavours in the soup. Onions are also high in antioxidants and are known to support immune health. White or yellow onions work best in this recipe.
- Garlic: Brings an aromatic, savory punch to the soup, adding complexity to the flavour profile. It complements the sweetness of the squash and carrots while adding richness. Garlic has numerous health benefits, including its ability to support heart health and boost immunity.
- Olive Oil: Used to sauté the onions and garlic. Olive oil adds a subtle, fruity richness to the soup, and it’s loaded with heart-healthy monounsaturated fats and antioxidants. You can use a different oil instead, such as avocado, if you prefer. If you’re not worried about keeping this carrot and butternut squash soup vegan, butter also works! It adds a creamy texture and a slightly richer flavour.
- Broth: The base liquid for the soup, vegetable broth (or chicken broth) adds a savory depth of flavour and helps to blend the ingredients together. Using broth adds an extra layer of richness without being overly heavy. It’s low in calories and provides additional nutrients, depending on the type you choose.
- Cumin: Adds an earthy, slightly spicy warmth to the soup that gives it a little extra kick. It enhances the flavours of the squash and carrots and adds a unique flavour layer.
- Turmeric: Gives the soup a beautiful golden colour and adds a subtle, peppery warmth. It’s loaded with curcumin, a powerful anti-inflammatory compound that’s been praised for its health benefits, including supporting digestive and immune health.
- Smoked Paprika: Brings a mild smokiness and a hint of spice, balancing out the sweetness of the squash and carrots. It gives the soup a deeper, more complex flavour that is perfect for cozy fall vibes.
- Salt and Pepper: Salt enhances the natural flavours of all the ingredients, while black pepper adds a bit of sharpness. Together, they help to round out the soup’s flavour and bring all the ingredients together in perfect harmony.
- Coconut Milk: Adds creaminess and a subtle hint of sweetness, making the soup rich and velvety. It’s a great dairy-free option that adds a comforting texture. If you’re not concerned about dairy, heavy cream works just as well for an ultra-rich finish.
- Ginger: Adds a fresh, zesty kick that complements the sweetness of the carrots and squash. Both fresh and ground ginger work well in this recipe.
- Lemon Juice: A squeeze of fresh lemon juice brightens up the soup and cuts through the richness. The acidity balances out the natural sweetness of the squash and carrots, adding a refreshing contrast to the creamy base. It also helps to elevate the soup’s overall flavour.
- Parsley: Adds a burst of colour and a fresh, herby kick that really ties everything together! You can use fresh cilantro or basil instead, if you prefer.
HOW TO MAKE BUTTERNUT SQUASH AND CARROT SOUP (KEY TIPS)
You can find full instructions for how to make this healthy recipe for carrot butternut squash soup in the recipe card down below, but here are a few quick tips to keep in mind:
- Cut the butternut squash into even size chunks. Start by trimming off both ends and peeling it with a vegetable peeler or sharp knife. To ensure even cooking, slice it in half lengthwise, scoop out the seeds, and then cut each half into evenly sized chunks. This will help everything cook at the same rate, so you get a smooth, even blend!
- Don’t skip the sautéing. Sautéing the onions, garlic, and spices before adding the broth really enhances their flavours. This step adds a savory base and helps bring out the sweetness in the squash and carrots. It’s a small extra step but totally worth it!
EXTRA TIP: If you want to bring out even more sweetness and depth of flavour, roast the butternut squash and carrots at 400°F for 20-25 minutes before adding them to the soup. This caramelizes the natural sugars, making the soup richer and more flavourful!
- Adjust the consistency. If you prefer a thicker soup, blend it less. If you like it more soupy, just add a little extra broth or water while blending until you get your desired texture.
- Taste and season as you go. Once you’ve blended everything together, taste the soup and adjust the seasoning. Sometimes a little extra salt, pepper, or lemon juice can make all the difference, so feel free to tweak it to your taste!
- For a smooth, velvety texture, use an immersion blender directly in the pot to blend the soup. If you don’t have one, you can carefully transfer the soup to a regular blender in batches—just be sure to let it cool a bit first to avoid splashing hot liquid everywhere! Both methods will give you that perfectly creamy consistency.
- Use full-fat coconut milk for creaminess. For a richer, creamier texture, go for full-fat coconut milk. It adds a silky smoothness and a slight sweetness that complements the squash and carrots perfectly.
- Don’t skip the garnish. Top the soup with a sprinkle of fresh chopped parsley or cilantro or some roasted pumpkin seeds to add a pop of colour and texture. It makes the soup feel a little more special and adds a fresh contrast to the creamy base.
- Make it ahead. This soup actually tastes better the next day as the flavours have more time to meld together! It’s also freezer-friendly, so you can make a big batch and store it for later.
FREQUENTLY ASKED QUESTIONS
Absolutely! Adding carrots to butternut squash soup is a fantastic idea. Carrots complement the natural sweetness of the squash and add an extra layer of flavour and texture. When simmered together, the carrots help enrich the soup with a subtle earthiness, while also making it even more vibrant and colourful. Plus, both ingredients cook at similar rates, so they blend together beautifully when pureed. Whether you’re looking to enhance the soup’s taste or just want a more hearty and nutrient-packed dish, carrots are a perfect addition!
You don’t necessarily have to cook the carrots before adding them to your soup, as they’ll cook through just fine while simmering with the rest of the ingredients. However, if you’re looking to deepen the flavour of your soup, you can roast or sauté the carrots with the onions and garlic beforehand. This extra step allows the carrots to caramelize a little, which brings out their natural sweetness and enhances the overall flavour of the soup.
Butternut squash and carrot soup will keep in the fridge for about 3 to 4 days when stored in an airtight container. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let the soup cool completely before transferring it to a freezer-safe container or zip-top bag.
When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat it on the stove over medium heat, stirring occasionally. If it seems too thick after reheating, you can add a little extra broth or water to adjust the consistency. If you’re using a microwave, heat in short intervals, stirring in between, until it’s hot all the way through. This way, you can enjoy a warm, comforting bowl of soup whenever you like!
MORE COZY AND DELICIOUS SOUP RECIPES
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CREAM OF MUSHROOM & CHICKEN SOUP
MOM’S FAMOUS FRENCH ONION SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
BUTTERNUT SQUASH AND CARROT SOUP
Ingredients
- 1 medium (~2.5 lbs) Butternut Squash peeled, seeded, and cubed
- 3 large Carrots peeled and chopped
- 1 small Onion diced
- 3 Cloves Garlic minced
- 1 tbsp Extra Virgin Olive Oil (or butter)
- 4 cups Vegetable Broth (or chicken broth)
- 1 tsp Ground Cumin
- ½ tsp Turmeric
- ½ tsp Smoked Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ cup Coconut Milk (or heavy cream)
- 1 tbsp Fresh Ginger (or ½ tsp ground ginger) grated
- 1 tbsp Lemon Juice
- Fresh Parsley or Cilantro optional, for garnish
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add onion and sauté until softened (about 3 minutes).
- Stir in garlic, ginger, cumin, turmeric, and paprika, and cook for another 30 seconds until fragrant.
- Toss in the butternut squash and carrots, then pour in the vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 20 minutes, or until the veggies are tender.
- Use an immersion blender to puree the soup until silky smooth. (Alternatively, transfer in batches to a blender, being careful with the heat.)
- Stir in coconut milk (or heavy cream) and lemon juice. Adjust seasoning with more salt and pepper if needed.
- Simmer for 2 more minutes.
- Ladle into bowls and garnish with fresh herbs, if desired.
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Notes
Nutrition
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