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Bowl of carrot and butternut squash soup with spoons and thyme sprigs on the side.

Roasted Carrot and Butternut Squash Soup with Apple

Erin Indahl-Fink
Looking for a delicious, creamy carrot butternut squash soup recipe? This creamy, velvety carrot and butternut squash soup is loaded with flavor from the roasted carrots, squash, apple, shallot and garlic. The perfect fall or winter soup recipe!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Soup, Lunch
Cuisine American
Servings 8
Calories 133 kcal

Equipment

Ingredients
  

Vegetables for roasting:

  • 20 oz. butternut squash medium
  • 4 medium carrots peeled and cut
  • 1 large apple peeled and cut
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 2 Tablespoons olive oil
  • salt and pepper to taste

Soup Ingredients:

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.
    Butternut squash, carrots, apple, shallot and garlic cloves on pan ready to be roasted.
  • 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

Storage: Store the soup in an airtight container and keep refrigerated. Will keep for 5-7 days refrigerated.
Freezing: store in air-tight freezer containers. Make sure soup has cooled completely before freezing. Will keep for up to 3 months frozen.
Advance Prep: to save yourself time, feel free to prep and roast the vegetables in advance. Store in the refrigerator in an airtight container until ready to puree and make the soup.

Nutrition

Serving: 1gCalories: 133kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 627mgPotassium: 416mgFiber: 3gSugar: 9gVitamin A: 12659IUVitamin C: 19mgCalcium: 59mgIron: 1mg
Keyword carrot butternut squash soup, butternut squash soup and apple, carrot and butternut squash soup
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