Taste true winter comfort in a bowl with this butternut squash and carrot soup! With less than 10 ingredients, this savory soup will keep showing up on your dinner menu all season long!Jump to Recipe
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This soup has been on repeat this fall, even though only the baby and I like butternut squash. It’s okay, we like more for us anyway.
Roasting the squash and carrots creates an incredible depth of flavor that will leave you thinking about this soup long after you’ve licked the last drop out of the bowl.This soup is naturally gluten free and with vegan and dairy free options, you can easily adapt this recipe to fit your specific needs.
Now.. onto the important things:
How to Roast Butternut Squash
There are several ways you can roast butternut squash, I opted for the EASIEST and most delicious way I know how, but I’ll let you in on the other ways as well in case you don’t like easy and delicious
Whole Butternut Squash Cut in Half and Roasted
This is the easiest PLUS tastiest way to roast a butternut squash in my humble opinion. You get the deep roasted flavor without having to peel or chop any tough skin or hard squash.
- Cut the butternut squash in half
- Remove the seeds and stringy pieces.
- Place the squash on a parchment paper lined baking sheet.
- Brush with light olive oil or avocado oil.
- Sprinkle with sea salt and pepper.
- Roast at 375 degrees F for 60-75 minutes or until easily pierced with a fork.
- When slightly cooled, gently remove the skin with a spoon.
Whole Roasted Butternut Squash
This is the easiest method by far, but lacks the roasted flavor profile you get when you at least cut the squash in half.
- Pierce a hole in the bottom stem of the squash to release steam.
- Place in a pan with 1/2 cup of water.
- Roast at 425 degrees for 60-75 minutes or until easily pierced with a knife or fork.
- Cut in half lengthwise.
- Remove the seeds and stringy pulp.
- Scoop out the squash with a spoon.
Cubed and Roasted Butternut Squash
This method may result in the tastiest version, but is time-consuming and somewhat frustrating to do with the tough squash skin. If you have a lot of time, it might not be a bad idea to try this butternut squash soup recipe with this method!
- Peel the butternut squash.
- Remove the seeds and stringy pulp.
- Dice the squash into 1 inch cubes.
- Toss with 1 tbsp of light olive oil or avocado oil.
- Sprinkle with sea salt and pepper.
- Roast at 400 degrees F for 30-40 minutes, stirring halfway through.
How to make Roasted Butternut Squash and Carrot Soup
1. Roast the butternut squash and carrots.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add the whole carrots to the baking pan. Cut the butternut squash in half, remove the seeds and pulp, and place skin side down on the baking sheet.
Brush the squash and carrots with avocado oil. Sprinkle with salt and pepper. Roast for 60-75 minutes. Flip the carrots after 20 minutes and remove after 40, when they are easily pierced with a fork.
Remove the squash from the oven and let cool slightly. Carefully take a spoon and remove the skin from the squash. Slightly smash the squash in a bowl and set aside.
2.Prepare the Soup Base for the Squash and Carrot Soup
Add avocado oil or light olive oil to a dutch oven or other heavy bottomed pan and turn on medium heat.
Let the oil heat up for 1-2 minutes, then add diced onion. Saute for 5-7 minutes until translucent. Add butter to the pan as well as the minced garlic. Stir constantly until butter is sizzling and garlic is fragrant (1-2 minutes).
Pour the broth into the pot, stirring up all the browned bits on the bottom of the pan. Bring the mixture to a boil then let simmer for 5-10 minutes.
3. Add Carrots and Butternut squash to soup
Add the carrots and slightly mash the butternut squash into the pot in 2-3 batches. After each batch, use an immersion blender to blend the squash and carrots until smooth.
If the soup seems too thick once all of the squash and carrots have been blended, add additional broth into the soup 1-2 tablespoons at a time until desired thickness has been reached.
4.Garnishing Your Butternut Squash and Carrot Soup
Some of my favorite ways to garnish this soup include:
Homemade bread croutons
Sour cream or plain greek yogurt
And any combination of the above!
Easy Meal Prep for Squash and Carrot Soup
I am a big fan of making weeknight meals as easy as possible, so save some time during the week by adding this to your weekend prep:
Roast the Squash and Carrots Ahead of time
Save almost an hour and a half by roasting your carrots and butternut squash ahead of time. Follow all of the directions for roasting the squash and carrots. Remove the skin from the squash, mash slightly into a bowl, cool, and refrigerate covered until ready to use in the soup.
Get started with this recipe by having your onion already diced and your garlic already minced (or use a jar of minced garlic).
What to serve with Roasted Butternut Squash and Carrot Soup
This soup is not equipped for a meal all on its own. It can be served before any dinner or with a sandwich or salad for a complete meal.
Serve it with:
A classic chicken caesar salad
A traditional grilled cheese for the ultimate comfort food dinner.
Tips, Tricks, and FAQ’s for Roasted Butternut Squash and Carrot Soup
For a Vegan Butternut Squash and Carrot Soup– Omit the butter (or use a plant spread like Earth Balance) and use vegetable broth instead of chicken broth.
For a Gluten Free Soup- This recipe should naturally be gluten free, but be sure to check labels on the chicken or vegetable broth and to use gluten-free toppings.
Did you make this recipe? Be sure to rate it below and tell me what you think!
Savory Butternut Squash and Carrot Soup
- Dutch oven or other heavy bottom pot
- Sheet pan
- 1 medium butternut squash about 2 pounds- yields approx 3 cups cubed squash.
- 2 large carrots
- 2 tbsp avocado oil 1 tbsp + 1 tbsp
- 1 medium onion
- 2 cloves garlic minced
- 1 tbsp butter
- 3 cups chicken broth
- salt and pepper to taste 1/4 tsp each to roast vegetables. 1/4 tsp each in onion and garlic mixture. Add more at end to taste.
- Toppings: Sour cream or greek yogurt, croutons, parsley Optional
To Roast Squash and Carrots
- Preheat oven to 375 degrees. Line a large sheet pan with parchment paper.
- Cut the butternut squash in half lengthwise. Remove seeds and stringy inside.
- Peel carrots.
- Place carrots on and squash (cut side up) on sheet pan. Brush with oil. Sprinkle lightly with salt and pepper.
- Bake for 60-75 minutes or until squash is easily pierced with a fork. After 20 minutes turn carrots over. The carrots will likely be done at the 40 minute mark and can be removed as soon as they are easily pierced with a fork.
- Once squash is done, remove from oven and let cool slightly 5-10 minutes. Then carefully take a spoon and remove the outer skin. The skin should easily slide off of the squash with minimal pressure. If not using right away, you may smash slightly and store in the refrigerator in a covered container once cooled.
For the Butternut Squash and Carrot Soup
- Add avocado oil to the dutch oven and heat over medium. Once heated (1-2 minutes) add diced onion, 1/4 tsp each of salt and pepper and saute until onion is translucent (5-7 minutes).
- Add butter (if using) and minced garlic. Stir while heating until butter is sizzling and garlic is fragrant (1-2 minutes).
- Pour the broth into the pot, stirring and making sure to scrape up any browned bits on the bottom of the pot. Bring the broth mixture to a simmer and let simmer for 5-10 minutes.
- Turn off the heat. Add the carrots and slightly mashed butternut squash to the pot in 2-3 batches. After each batch, use an immersion blender or a high speed blender to blend together until smooth. If the soup seems to be too thick after all of the squash and carrots are blended in, add some additional broth or water 1-2 tablespoons at a time. Season to taste and serve warm.
Not ready to make it just yet? Add this recipe to your favorite Pinterest board to save for later!