Butternut Squash Carrot Soup

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I'm over the cold. Ready for spring and summer. But seeing as how the entire country and many parts of the world are not cooperating with my 80 degree weather requests, I'm upping the ante on soups with this game changing Butternut Squash Carrot Soup!

Butternut Squash Carrot Soup from www.whatsgabycooking.com (@whatsgabycookin)


I've spent the last few days in Seattle which is basically like being in the freezer. I can't even text my fingers are so numb. Clearly this California girl doesn't handle anything below 60 degrees 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 wait! There's more: can't get enough of this star ingredient? You have to try my epic Creamy Butternut Squash Pasta.

Butternut Squash Carrot Soup from www.whatsgabycooking.com (@whatsgabycookin)

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 Soup from www.whatsgabycooking.com (@whatsgabycookin)

Butternut Squash, Carrot and Pepper Soup

Author: Gaby Dalkin
4.9 from 12 votes
I’m upping the ante on soups with this game changing Butternut Squash Carrot Soup!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Soup, Dinner, Lunch
Cuisine American
Servings 6 people


For the Soup:

  • 2 medium butternut squash sliced in half and seeds 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
  • ½ teaspoon red pepper flakes
  • ¼ cup freshly grated Parmesan cheese


For the soup:

  • Preheat oven to 425
  • 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.
  • 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.

For the garlic bread:

  • Preheat oven to 350°F.
  • 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.
  • Remove from oven, let cool a minute, slice and serve.


You can always use some sweet potato or pumpkin in place of the butternut squash.

Nutrition Information

Calories: 629kcal | Carbohydrates: 79g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 911mg | Potassium: 1223mg | Fiber: 8g | Sugar: 12g | Vitamin A: 31433IU | Vitamin C: 82mg | Calcium: 232mg | Iron: 7mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. What would the roasting dIrections be if I used precut butternut cubes from Costco? Thanks & I love your site, cookbooks.

  2. As recommended by my daughter, I made this soup tonight and it was delicious! I will definitely be making this again. Bonus was the recipe is gluten and dairy free!

  3. I'm going to make this today! Question: I can never find medium sized squash.. approximately how many cups would this equate to? Thanks for all of your beautiful recipes.

  4. 5 stars
    Most Favorite soup ever! I used to use an immersion blender and now I have upgraded to my vitamix and it is so smooth now! Love love love

  5. So easy and delicious! Plus the house smells great from the roasted vegetables. Had one bowl today with a grilled gouda cheese sandwich and then another bowl for afternoon snack with a dollop of Creme Fraiche ( very highly recommend this). Husband loved it as well. Used chicken stock and coconut milk as the liquids- great texture and creamy taste.
    If I freeze this, should I leave out the coconut milk and add it when I reheat the soup?

  6. What a great recipe!!! So easy to make. I love that everything simply goes on a single sheet pan before blending.

    SO delicious!

  7. I hope this isn't a stupid question, but could I just use an immersion blender instead of putting everything into the blender?

  8. Soup and a good bread are the perfect dinner for me! I love this veggie combination. It certainly makes the winter cold more bearable.

  9. Hi there! When roasting the head of garlic, do you remove the skin at al.l/chop the whole head in half prior to roasting? Thanks!

    1. Also wondering this - should I cut the bulb in half and roast - assuming i take all the cloves out before putting in the blender?

  10. Hey Gaby! Do you think this soup would freeze well? I'm pregnant and am planning a list of recipes I can make and freeze for once the baby gets here. I love this soup and would be curious if this one could be one of my go-to's.

    And please let me know if you have any other freezer friendly favorites! I made your Bolognese Pesto Lasagna from your cookbook last week (amazing!!!) and I actually made another batch of just the bolognese to freeze and either make into lasagna or just for on top of pasta. Hoping to get a nice list put together! Thanks!

4.92 from 12 votes (7 ratings without comment)

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