Butternut Squash Carrot Soup
As the weather cools down and soup season rolls in, there’s nothing quite like a bowl of delicious soup to warm you up. This comforting recipe is a blend roasted butternut squash soup and carrots. Together they create a velvety texture and depth of flavor, making it perfect for a chilly day.
Ingredients You’ll Need for Butternut Squash Carrot Soup:
- 1 whole butternut squash, peeled, seeded, and cubed (You can also just use pre-cubed squash)
- 3 large carrots, peeled and chopped
- Shallot or onion
- Garlic cloves, minced
- Chicken broth or veggie broth for a vegan option
- Coconut milk
- Extra-virgin olive oil
- Kosher salt
- Black pepper
- Fresh thyme, sage or rosemary
- Pinch of cayenne pepper (optional)
Step-by-Step Instructions:
- Start by roasting your butternut squash and carrots. Place them on a baking sheet, drizzle with olive oil, sprinkle with salt & pepper, and roast at 400°F for 25-30 minutes, or until tender. Roasting brings out the veggies’ natural sweetness and adds a rich caramelized flavor.
- While the veggies roast, in a large pot or Dutch oven, heat olive oil over medium heat. Add your chopped onion and sauté until softened, about 5-7 minutes. Add herbs & minced garlic and cook for another 2-3 minutes until fragrant. (I like to simmer some full thyme stems that I remove later.) Add cayenne if using.
- Once the done cooking, add the roasted veggies to the pot along with the broth. Bring to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
- Carefully blend the soup using an immersion blender or transfer to a high-speed blender. (Be careful when blending hot liquids in a regular blender.) Blend until you have a smooth, creamy soup.
- Stir in the creamy coconut milk or heavy cream if you prefer. Simmer for another 2-3 minutes to warm through. Taste and adjust seasoning with salt and pepper as needed. Serve with warm crusty bread or t(hese dinner rolls, )and garnish with pumpin seeds or crispy sage leaves if desired.
This soup can be stored in an airtight container in the fridge for up to 5 days, or freeze leftovers in a freezer-safe container for up to 3 months.
Modifications:
- No squash on hand? You can sub sweet potatoes no problem.
- You also don’t have to use a whole squash and can sub pre cubed butternut squash if desired.
- You can make this soup in an instant pot or pressure cooker, by either skipping roasting the veggies and sauteéing the aromatics, adding in the veggies and broth, and cooking on high pressure for 14 minutes, or just add the roasted veggies like above and cook for 6 minutes.
This recipe is perfect for plant-based diets or those looking for a wholesome, dairy-free soup. It’s a great way to add more vegetables to your meals and embrace the flavors of this time of year. The best part? It’s a go-to for lunch or dinner, especially on a cold day when you need something quick, warm, and comforting.
Butternut Squash Carrot Soup
Creamy Roasted Carrot and Squash soup is perfect for a chilly fall night.
Ingredients
- 1 whole butternut squash, peeled, seeded, and cubed (You can also just use pre-cubed squash)
- 3 large carrots, peeled and chopped
- 2 shallots or 1 small onion- small diced
- Garlic cloves, minced
- 4 cups chicken broth or veggie broth for a vegan option
- 1 cup coconut milk or heavy cream
- 1 tablespoon extra-virgin olive oil
- Kosher salt & black pepper to taste
- Fresh thyme, sage or rosemary - 1/4 cup of chopped herbs total
- Pinch of cayenne pepper (optional)
Instructions
Start by roasting your butternut squash and carrots. Place them on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and and roast at 400°F for 25-30 minutes, or until tender.
In a large pot or Dutch oven, heat olive oil over medium heat. Add your chopped shallots and sauté until softened, about 5-7 minutes. Add minced garlic and fresh and cook for another 2-3 minutes until fragrant.
Once the veggies have finished roasting, add them to the pot along with the broth. Bring to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
Carefully blend the soup using an immersion blender or transfer to a high-speed blender. Be cautious when blending hot liquids in a regular blender. Blend until smooth and creamy.
Stir in your choice of coconut milk or heavy cream to create that a creamy texture. Simmer for another 2-3 minutes to warm through. Taste and adjust seasoning with salt and pepper as needed.