Butternut Squash Carrot Soup

Taking a classic cold weather soup and turning it into something even more delicious! Get ready… Butternut Squash Carrot Soup is upping the soup ante in a big way!

Butternut Squash Carrot Soup

I’ve spent the last few days in NYC which is basically like living in the freezer. I can’t even text my fingers are so numb. Clearly this California girl didn’t prepare well. But what to do when there’s a major chill in the air and you’re hungry? Obviously Butternut Squash Carrot Soup with a big fat piece of garlic bread is the answer!

But this soup isn’t just any soup, it’s a combination of some of my favorite fall veggies like butternut squash, carrots, red bell peppers, garlic and shallots that all get roasted for almost an hour! Then it’s into the soup they go with milk or heavy cream or coconut milk if you’re going for the vegan style! (and while I couldn’t ever be fully vegan, because we all know I love cheese, this soup with coconut milk is out of this world)

Serve it up alongside a warm and toasty piece of my famous herby garlic bread and it’s pure perfection. I mean, give me a spoon and this could be lunch or dinner on any given night!

Butternut Squash, Carrot and Pepper Soup

Butternut Squash, Carrot and Pepper Soup

Ingredients

    For the Soup:
  • 2 medium butternut squash, sliced in half and seed scooped out
  • 2 large carrots, chopped into large pieces
  • 1 red bell pepper, halved and seeds removed
  • 1 head garlic
  • 1 shallot, halved and skin removed
  • 2 tablespoons olive oil
  • 1 cup milk or coconut milk
  • 2-4 cups chicken or vegetable stock
  • 1 teaspoons red pepper flakes
  • For the Garlic Bread:
  • 1 16-ounce loaf of Italian bread or French bread
  • 1 stick unsalted butter, softened
  • 2 large cloves of garlic, smashed and chopped
  • 1 heaping tablespoon of freshly chopped basil
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup freshly grated Parmesan cheese

Instructions

    For the soup:
  1. Preheat oven to 425
  2. Place the halves of squash on a large baking sheet with the carrot, bell pepper, garlic and shallot and drizzle with olive oil and season with salt and pepper, roast for for 50-60 minutes until the squash is fork tender.
  3. Once cooked, remove the baking sheet from the oven. Scoop out the insides of the butternut squash and discard the skins. Transfer all the vegetables to a high powered blender and add the liquids and red pepper flakes. Start with 2 cups of stock and puree for 2-3 minutes until completely smooth. If you want a thinner soup, add more stock until it reaches the desired consistency. Transfer the liquids back into a pot and bring to a simmer. Season with salt and pepper and serve as needed with a side of garlic bread.
  4. For the garlic bread:
  5. Preheat oven to 350°F.
  6. Cut the bread in half, horizontally. Mix the butter, garlic, and basil together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles. Watch very carefully while broiling.
  7. Remove from oven, let cool a minute, slice and serve.
https://whatsgabycooking.com/butternut-squash-carrot-soup/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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19 Comments

  1. Delicious soup! My husband and I threw it together in no time after work last night. I tossed all the veggies with oil before roasting and especially drizzled oil into the head of garlic. I used the coconut milk instead of cream. Definitely needed salt too. The garlic bread is a must. What a satisfying tasty meal!

  2. Loved it! I just made it and it’s great! I would just suggest adding salt and pepper. I would also put less garlic next time.

  3. Hey, Your recipe sounds great, but maybe the wording is confusing me a little. Are you saying to roast all vegetables at the same time? Thanks. I am having a ladies luncheon next month, and this would be great served in small bowls, topped with the garlic bread.

  4. This was the first butternut squash recipe I tried. I assumed the olive oil was for drizzling over the vegs. prior to roasting. I also added a good pinch of kosher salt. I used about 3 lbs of squash. The flavor is wonderful. I wanted to make this for a ladies luncheon next month, so wanted to test drive it first. It is comfort food all dressed up. I used low sodium chicken broth and whole milk, but plan to drizzle it with a little swirl of heavy cream just to dress it up when I serve it. I am planning to have the garlic bread to serve with the soup, I used my immersion blender, and that worked quite well. This is the first recipe on the site I have tried, and loved it. Thanks Gaby
    ( plan to try the garlic bread Sunday for Valentines Day for my husband, with shrimp cocktails,steaks and beer)

  5. I have similar recipes for this type of soup, but can’t bring myself to make any recipe but this one. This soup fills me with joy, from the look of the vegetables on the roasting pan, to the smell as they cook, and of course the final product. I absolutely love this recipe. It is so incredibly delicious and comforting. I found 3 lbs of butternut squash is perfect for the balance of flavors. If you are having a thanksgiving dinner you can’t go wrong with this soup as your starter. Topped it with cheesy homemade croutons. I always say I am going to freeze some, without the cream of course, but I never have any left.

  6. Love this recipe! Soup is a staple for the holiday, winter season! I’ll try this recipe out and let you know how it goes!

  7. Made this for a Friendsgiving last night (we’re all in veterinary school) and OMG it’s fantastic and the flavor profile is amazing! Made another batch to keep some in the freezer for busy surgery weeks and cold weather. Love love love

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