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.

Butternut Squash Carrot Soup in a bowl, served with rice and parsley.

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

Ingredients to make Butternut Squash Carrot Soup.
Soup Seasonings and Broth
Vegetables on a baking sheet to make the soup.
Roasted Vegetables to Make Soup

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

  1. First, let’s roast the vegetables. Preheat the oven to 400 degrees F
  2. Line a baking pan with aluminum foil and spray with nonstick
  3. Add the cubed squash, prepared carrots and onion
  4. Spray the top of the vegetables with nonstick
  5. Wrap the garlic in aluminum foil and add to the tray
  6. Bake in the oven for 35-40 minutes or until vegetables are soft. 
  7. (Optional) While the vegetables are roasting, make the rice, quinoa or another grain to pair with the soup.
  8. Once the vegetables are done in the oven, remove and let sit for about 5-10 minutes
  9. Add the broth, paprika, cumin, honey, butternut squash, carrots, onion and garlic to a blend
  10. Blend until smooth and creamy
  11. Add extra broth if you want it to be thinner
  12. Pour over the rice
  13. Grab a spoon and enjoy!

Frequently Asked Questions

Is this recipe vegetarian and vegan friendly?

It can be! Just replace the chicken broth with vegetable broth and you are good to go.

Do I have to roast the vegetables before adding them to the blender?

Yes! Roast the butternut squash, carrots, onion and garlic on a baking sheet before blending.

Is this recipe gluten free friendly?

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.

Can I use baby carrots that are already peeled?

Yes, you can. However, they still need to be chopped into smaller chunks and roasted in the oven.

How do I store this soup for leftovers?

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.

A spoon lifted above a bowl of butternut squash and carrot soup.
Butternut Squash Carrot Soup in a bowl, served with rice and parsley.

Butternut Squash Carrot Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
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.

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!

Nutrition

Calories: 142kcal, Carbohydrates: 34g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Cholesterol: 2mg, Sodium: 487mg, Potassium: 701mg, Fiber: 5g, Sugar: 18g, Vitamin A: 20886IU, Vitamin C: 30mg, Calcium: 99mg, Iron: 2mg
Author: Jessica Selensky
Course: dinner, lunch
Cuisine: American
Keywords: Butternut Squash, Butternut Squash Soup, Carrot, Carrot Soup, Dinner Recipe, Easy Lunch, Healthy Meal, Soup, Soup Recipe, Vegetable Soup, Winter Meals, Winter Recipes

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