Looking for a warm, cozy soup recipe that has all the fall vibes? This roasted carrot and butternut squash soup will be your new favorite all fall and winter. Amazing flavors from caramelized and roasted carrots, butternut squash, apple, shallot and garlic will make this soup one of your very favorite for the season.
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If your favorite season involves a hot, steaming bowl of soup and cozying up with a fuzzy blanket, this this creamy, delicious butternut squash soup recipe is for you.
Made with slow-roasted carrots, butternut squash, shallot, apple and thyme, this soup has all the amazing flavors of fall. The vegetables and blended and combined with broth and coconut milk, giving it an amazingly creamy, velvety consistency.
What do I need to make roasted carrot and butternut squash soup?
- Butternut squash – you can purchase a whole squash, and roast it in halves OR, purchase pre-cut, cubed squash and roast it on the pan as well.
- Whole carrots – grab a bunch of whole carrots from your produce section at the grocery store or farmers markets. These are available year-round.
- Large apple – for this soup, choose a sweeter apple that will add to the flavor of the soup. Varieties like Honey Crisp, Jazz, Cosmic (show above), or Braeburn are great for roasting in this soup.
- Shallot – choose one large or two medium shallots to roast alongside the squash and carrots. This will add a nice balance of flavor to the soup.
- Garlic – a couple whole cloves of garlic will add some nice flavor to the roasted vegetables.
- Thyme – adding a few sprigs of thyme to your roasted vegetables will enhance the flavors of the roasted vegetables.
Ingredients for creating a creamy soup:
- Chicken or vegetable stock – needed to thin out the texture of the pureed vegetables.
- Coconut milk – will help create a creamy, velvety texture to the soup. You could also substitute heavy cream or half and half if you would prefer a dairy option.
- Apple cider vinegar – used to help balance the flavor and sweetness of the soup.
- Ground ginger – ideal for adding flavor to the soup.
- Garlic salt – helps balance the sweetness and flavor of the soup.
- Ground nutmeg – a small bit of nutmeg adds a nice, seasonal flavor to the soup. This ingredient is optional.
- Maple syrup – helps add a bit of extra sweetness to create a rich flavor.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make roasted carrot and butternut squash soup?
Begin by roasting all of the vegetables on a lined sheet pan. If you’ve purchased a whole butternut squash, you don’t necessarily need to peel and dice it. Cut in down the center, and scoop out the seeds from the center. Cut of the stem and bottom area as well.
Roast the squash halves, alongside the peeled and cut carrots, apple (peeled and cut), shallot and whole cloves of garlic. Lightly coat with olive oil and sprinkle with salt and pepper before placing into the oven to roast.
Once the vegetables are done roasting, let them cool on the pan before handling. If you are roasting the squash in halves, you’ll need to scoop out the roasted squash from the outer peel before blending.
Love the flavor of roasted carrots? Try my Roasted Rainbow Carrots recipe or my Roasted Butternut Squash Medley.
Do I need an emersion blender to make butternut squash soup?
An emersion blender isn’t a must, but you will need some type of appliance, either a stand-alone blender or a food processor to puree the roasted vegetables for making the soup.
If you do have an emersion blender, simply place all the roasted vegetables and liquid into the pot, and use the emersion blender to puree all ingredients until smooth in texture.
How to use a regular blender for making soup:
If you’re using a blender, I recommend working in two batches to puree all of the vegetables. Add in half of the vegetables and half of the broth. Puree for approximately 45-60 seconds, or until everything is pureed and smooth in consistency.
Safety note: be sure to vent the lid when pureeing anything that is hot (shown above.) It is important to let the steam escape when blending the warm vegetables. Heat, steam and pressure will blow the lid off a blender if not properly vented. Most blenders had lids with removable center vents specifically for this purpose.
Ingredient Substitutions and Recommendations:
- For extra sweetness, add Sweet Potatoes – for some extra sweetness, add in a large (peeled and cubed) sweet potato to your roasted vegetables.
- To enhance the flavor, add Ginger or Curry – many recipes add in fresh ginger or a yellow curry to add an extra dimension of flavor to the soup.
- Topping Ideas: try these for topping your soup – crumbled bacon bits, coconut milk, toasted pepitas (pumpkin seeds), crumbled feta or goat cheese, toasted croutons, seasoned chickpeas, or even sprinkling of smoked paprika.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Serving the butternut squash soup:
Once the soup comes to a simmer, it is ready to serve. Ladle into bowls and top with your choice of toppings. I chose to add a drizzle of extra coconut milk, a sprinkle of thyme leaves and roasted pepitas for crunch.
Frequently asked questions about making carrot butternut squash soup:
Yes, carrots and butternut squash pair together well. Both are sweet winter vegetables that when roasted or cooked together, combine to form a delicious sweet, caramelized flavor and consistency.
First, season the vegetables with salt and pepper. Once the vegetables have been roasted and pureed, add in ground ginger and garlic salt. When ready to serve, feel free to sprinkle on a bit of smoked paprika if you like a subtle smokey flavor to go with the sweetness of the soup.
There are a few flavor options you could go with, depending on your personal preference. First, try adding ground ginger to your soup to give it some flavor dimension. Some also enjoy a small amount of curry in the soup for added flavor. You can also add in maple syrup or honey if your looking to enhance the sweetness of the soup.
You can add heavy cream, but it isn’t necessary. For this recipe I chose to give the soup a more creamy consistency by adding coconut milk. Heavy cream or half and half can be used as well.
What goes with butternut squash soup?
Salads, sandwiches and delicious breads are great served with this creamy, autumn soup. Here are some of our recommendations:
- Easy Cheesy Breadsticks
- Bacon Cheese Quick Bread by On My Kids Plate
- Roasted Carrot Salad with Apples and Pistachios
- Harvest Salad with Pears
- Roasted Brussels Sprouts Salad with Kale
- Cranberry Citrus Salad
- Apple Kale Salad with Chicken
- Chicken Bacon Ranch Sliders on Hawaiian Rolls
If you loved this soup recipe, check out some of our other soup ideas:
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Roasted Carrot and Butternut Squash Soup with Apple
Ingredients
Vegetables for roasting:
Soup Ingredients:
- 4 cups chicken or vegetable broth
- 1 cup coconut milk unsweetened
- 2 Tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg optional
Instructions
- Preheat oven to 400 degrees. Line a large rimmed sheet pan with parchment paper.
- To the prepared sheet pan, add the butternut squash. (For roasting the quash: you can either peel and cube the squash OR, cut the squash into halves and removing the internal seeds and membranes, leaving the skin on.) Also add the peeled and cut carrots, apple, shallot and garlic cloves.
- Drizzle the vegetables with the olive oil and add the salt and pepper to season. Roast the vegetables at 400 degrees for 55-60 minutes or until fork tender. (Note: if you're using peeled and cubed butternut squash, the roast time will be reduced to 35-40 minutes.)
- Once the vegetables are done roasting, let cool for 10-15 minutes before handling. Working in two batches (if you're using a regular blender), place half of the roasted vegetables into a blender with half of the chicken broth, scooping out the roasted squash from it's skin. Puree the vegetables and broth until smooth, making sure to vent the top of the blender lid to let heat and steam escape. Transfer the puree to a stock pot or Dutch oven. Repeat this process with the second batch of vegetables and broth. Note: if you have an emersion blender, all vegetables and stock can be immediately transferred to the stock pot with the broth and blended directly in the pot.
- To the puree, add in the coconut milk, apple cider vinegar, maple syrup, garlic salt, ground ginger and nutmeg. Stir together until well incorporated. Bring the soup to a low simmer to heat all ingredients together. Once simmering, remove from heat.
- Serve with your favorite toppings, including roasted pepitas, coconut milk drizzle, fresh thyme leaves, bacon bits, crumbled feta or goat cheese or croutons. Enjoy while hot.
Notes
Nutrition
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