The Best Carrot and Butternut Squash Soup
By: Merritt
Roasted carrot and butternut squash soup is a delicious, healthy, and easy winter recipe that is perfect for any chilly day! I love to call this soup my three ingredient butternut squash since its made with onions, carrots, and butternut squash! With some add-ins like garlic, chicken broth, and some nutmeg, this carrot and butternut squash soup is truly so easy and tasty!
Having a delicious soup recipe on hand is the best way to get through the cold winter days and anything with butternut squash is the perfect cozy dish! Butternut squash is a naturally sweet gourd that pairs so well with carrots, onions, garlic, and nutmeg. My favorite part is that you can freeze this carrot and butternut squash and save for any time you want some soup!
Common Questions for Roasted Carrot and Butternut Squash Soup:
Does Butternut Squash Have to Peeled For Carrot and Butternut Squash Soup?
Yes, you need to peel your butternut squash before roasting it for this soup. The skin can be tough to blend and is not something you want to eat.
You can peel the butternut squash after roasting, but I think this takes longer since you will be roasting a whole butternut squash instead of pieces!
What is the Best Way To Make Squash Soup Thicker?
I prefer a thicker squash soup that is creamy and good for dipping bread in. To make squash soup thicker you can add less chicken stock in after the vegetables roast. This will help create a thicker soup since you will be adding less water.
You can also let the soup simmer for a bit to cook off some of the excess liquid. Leaving the soup to simmer will help evaporate water from the stock that is added.
Why Is My Carrot and Squash Soup Bland?
Roasted carrot and squash soup is a naturally sweet and savory soup that can have a lot flavor if you add the right seasonings!
Seasoning with salt at each step will help prevent bland soup. This includes prior to roasting, when you add the stock, and after blending. Seasoning at these steps will also help prevent over salting at the end.
Adding plenty of spices will also help prevent bland soup. I add black pepper and nutmeg to my soup. Along with lots of garlic, these three ingredients will add so much flavor.
Adding parmesan or feta at the end is a great way to save a bland soup! The creaminess and saltiness of parmesan or feta will compliment the sweetness of the vegetables and bring our their natural flavor.
What Goes With Roasted Carrot and Butternut Squash Soup?
This soup is lightly sweet, very savory, and so easy to pair with salad, steak, or bread. I have listed some of my favorite pairings below!
Pairing your soup with a hearty protein like steak or chicken can be a great option for a very filling meal. I love cooking up some Lemon Dill Chicken or Flank Steak and serving it along side this butternut squash and carrot soup.
Salad is an easy pairing and keeps the dinner feeling light! My Green Cabbage Slaw or Toasted Chickpea salad is are really great options for adding a salad with this soup.
Ingredients for Roasted Carrot and Butternut Squash Soup:
Recipe for Roasted Carrot and Butternut Squash Soup
- 1 large butternut squash Feel free to use any pumpkin or squash for this soup!
- 3-4 large carrots Carrots add sweetness and fiber to this soup. I peel my carrots before roasting to remove any dirt from the store!
- 1 yellow onion You can also use white or sweet onions for this soup.
- 5 garlic cloves The garlic is left wole and roasted with the other vegetables.
- 4 cups Stock You can use chicken or vegetable stock for this recipe. Stock adds flavor.
- 2 Tbs olive oil The olive oil is for roasting the vegetables. Make sure your squash, onions, and garlic are well coated. You may need an extra tablespoon or two.
- Fresh cracked black pepper Black pepper adds flavor and depth. I add black pepper before roasting the vegetables and for serving.
- 2 tsp fresh grated nutmeg Fresh nutmeg brings out all the flavors of this soup and is a must for serving!
- salt, to taste Seasoning with salt brings out the flavor of all the vegetables!
Topping Ideas
- Roasted butternut squash seeds
- fresh paremsan
- feta cheese
- cracked black pepper
- crackers
Equipment Needed For Carrot and Butternut Squash
- baking sheet
- Immersion Blender or Blender
- Soup Pot
Directions For Roasted Carrot And Butternut Squash Soup
Roast the Carrots and Butternut Squash
Preheat the oven to 375 F
Peel and remove the seeds from the butternut squash. Set the seeds aside for roasting and topping on the soup. See directions below for how to roast squash seeds.
Cube the butternut squash into rough 1 inch pieces and place on a baking sheet.
Wash and rough chop the carrots into similar size pieces as the butternut squash. Add to the baking sheet with the butternut squash.
Rough chop the onion and add to the baking sheet with the squash and carrots.
Add the whole garlic cloves to the baking sheet.
Add olive oil, salt, and pepper and stir to combine. I use my hands to make sure everything is covered.
Bake until the carrots and squash are fork tender, about 20 minutes.
Blend the Carrot and Butternut Squash Soup
Add the roasted carrots, squash, and onion to a large soup pot.
Add the stock and spices.
Blend with an immersion blender until smooth.
Taste and adjust for seasoning, adding more nutmeg, black pepper, or salt.
Roasted Carrot and Butternut Squash Soup
Ingredients
- 1 large butternut squash soup
- 3-4 large carrots (1 lb)
- 1 yellow onion
- 5 garlic cloves, whole and peeled
- 4 cups chicken or vegetable stock
- 2 Tbs olive oil
- Fresh cracked black pepper
- 2 tsp fresh grated nutmeg
- salt, to taste
Instructions
Notes
Cook time includes the baking time for the vegetables.
Nutrition Facts
Calories
83Fat
3 gCarbs
14 gProtein
1 gCholesterol
0 mgNote: Nutritional information is an estimate only. Exact counts will vary based on exact ingredients used.
