Butternut Squash Carrot Soup
This Butternut Squash Carrot Soup is the ultimate comfort meal. It’s easy to make and incredibly delicious. The flavors pair perfectly together and create a thick, creamy texture.
Now that cold weather is here, I am always looking for recipes that will warm me up!
While soup can keep you warm, it might not always keep you full.
However, this Roasted Squash and Carrot Soup is not only delicious, but hearty and filling too.
This is the perfect recipe to enjoy during the colder months! It is easy to make and great for meal prep throughout the week.
Main Ingredients
- Butternut Squash
- Carrots
- Sweet Onion
- Chicken Broth or Vegetable Broth
- Garlic
- Paprika
- Honey
Nutritional Benefits
Butternut Squash
High in fiber, contains antioxidants and is rich in Vitamins A, B, and C as well as Potassium, Magnesium and Calcium.
Carrots
Rich in Vitamin A which is very beneficial to vision. Studies have also linked carrots to lowering cholesterol. Carrots contain Calcium and Vitamin K which are important for bone health.
Paprika
Contains fiber which is good for digestion and is also anti-inflammatory.
Garlic
May lower blood pressure and boost your immune system. Garlic may also reduce the likelihood of memory problems.
Onion
Contains many antioxidants, may help with heart health and blood sugar regulation.
Honey
May help prevent heart disease, lower blood sugar and reduce cholesterol.
Chicken Broth
High in protein, vitamins and minerals.
How to Make Butternut Squash Carrot Soup
- First, let’s roast the vegetables. Preheat the oven to 400 degrees F
- Line a baking pan with aluminum foil and spray with nonstick
- Add the cubed squash, prepared carrots and onion
- Spray the top of the vegetables with nonstick
- Wrap the garlic in aluminum foil and add to the tray
- Bake in the oven for 35-40 minutes or until vegetables are soft.
- (Optional) While the vegetables are roasting, make the rice, quinoa or another grain to pair with the soup.
- Once the vegetables are done in the oven, remove and let sit for about 5-10 minutes
- Add the broth, paprika, cumin, honey, butternut squash, carrots, onion and garlic to a blend
- Blend until smooth and creamy
- Add extra broth if you want it to be thinner
- Pour over the rice
- Grab a spoon and enjoy!
Frequently Asked Questions
It can be! Just replace the chicken broth with vegetable broth and you are good to go.
Yes! Roast the butternut squash, carrots, onion and garlic on a baking sheet before blending.
Yes! This recipe is naturally gluten free and uses no flour to thicken the soup. Just make sure to use a gluten-free friendly grain to pair with the soup.
Yes, you can. However, they still need to be chopped into smaller chunks and roasted in the oven.
Store in an airtight container for up to 5 days in the fridge. You can also freeze the soup for up to 1 month in a freezer safe container.
Butternut Squash Carrot Soup
Ingredients
- 2 cups Chicken broth/stock, or Vegetable broth/stock
- 3 cups Butternut squash, Peeled and cubed
- 1/2 lb Carrots, Peeled and chopped in chunks
- 1 small Sweet Onion, Quartered
- 3-5 cloves Garlic, Roasted
- 2 tbsp Honey
- 1 tsp Paprika
- 1/2 tsp Ground Cumin
- Rice, Quinoa or Grain, Optional, for serving
Instructions
- First, let's roast the vegetables. Preheat the oven to 400 degrees F
- Line a baking pan with aluminum foil and spray with nonstick
- Add the cubed squash, prepared carrots and onion
- Spray the top of the vegetables with nonstick
- Wrap the garlic in aluminum foil and add to the tray
- Bake in the oven for 35-40 minutes or until vegetables are soft
- (Optional) While the vegetables are roasting, make the rice, quinoa or another grain to pair with the soup
- Once the vegetables are done in the oven, remove and let sit for about 5-10 minutes
- Add the broth, paprika, cumin, honey, butternut squash, carrots, onion and garlic to a blend
- Blend until smooth and creamy (add extra broth if you want it to be thinner)
- Pour over the rice
- Grab a spoon and enjoy!