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Savory Butternut Squash and Carrot Soup

This simple savory butternut squash and carrot soup comes together quickly when using pre-roasted squash and carrots. Add homemade croutons and enjoy this ultimate winter comfort food!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: Fall seasonal, Soup
Servings: 6 cups
Calories: 93kcal


  • 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.


If using an immersion blender, you will need to blend for 1-2 minutes in between each batch of squash added to incorporate everything well. 
To store: store cooled soup in a covered container in the refrigerator for 3-5 days. 
To freeze: This soup freezes well. Store in an airtight container in the freezer for up to 3 months. TO unthaw, let sit in the refrigerator overnight and reheat on the stove. 
Optional toppings: Sour cream or plain greek yogurt, croutons, parsley.