Butternut Squash Carrot Soup

Why I Love This Recipe

The moment October arrives I start making this soup on repeat and do not stop until spring. That is not an exaggeration. It is just that good. The thing that makes this soup different from a lot of butternut squash soups out there is the roasting step and the red bell pepper and carrots.

Roasting the vegetables rather than just simmering them in stock concentrates all the natural sugars in the squash and the carrots, deepens the garlic into something mellow and nutty, and gives the whole soup a richness and complexity that a stovetop version simply cannot replicate. The red bell pepper adds a subtle sweetness and brightness that you cannot put your finger on but would absolutely notice if it was missing.

Also: as you know I love all your reviews. One reader made this even though she does not typically like butternut squash and gave it five stars, which is the highest endorsement I could ever imagine. For the most comforting full fall dinner, serve this alongside my Ham and Cheese Biscuits instead of the garslic bread when you want something a little more substantial.

Ingredients

Substitutions & Swaps

🎃 Butternut Squash

• Kabocha Squash - A sweet, dense winter squash that roasts beautifully and makes a rich, creamy soup. Roast until completely tender.
• Acorn Squash - A slightly nuttier alternative. Use a similar amount of flesh and roast until fork-tender.
• Sweet Potatoes - An easy alternative that adds natural sweetness and blends into a smooth, creamy soup. Roasting time may vary depending on how they're cut.

🥕 Carrots

• Parsnips - Add a slightly earthy, sweet flavor that works well with the roasted squash.

🥛 Milk or Cream

• Heavy Cream - Makes the soup especially rich and silky. Use the quantity specified in the recipe or adjust gradually to your preferred consistency.
• Full-Fat Coconut Milk - A creamy dairy-free alternative that pairs beautifully with roasted squash. Use vegetable stock as well if you're making the soup vegan.
• Unsweetened Oat Milk - A lighter dairy-free alternative. Choose an unflavored variety and expect a slightly less rich finish.

🍲 Chicken or Vegetable Stock

• Vegetable Stock - Keeps the soup vegetarian and works well with the roasted vegetables. Use it with coconut milk for a vegan soup.
• Chicken Stock - Adds a savory flavor if you aren't making a vegetarian version.

🍞 Garlic Bread

• Ciabatta - Its sturdy crust and airy interior work well with the garlic butter.
• French Baguette - A crusty alternative that's easy to slice and toast. Adjust the baking time for thinner pieces.

How to Make Butternut Squash Carrot Soup

Step 1: Preheat oven to 425°F.

Place the halves of squash on a large baking sheet with the carrot, bell pepper, garlic, and shallot, drizzle with olive oil, and season with salt and pepper; roast for 50-60 minutes until the squash is fork-tender.

Step 2: 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. 

Step 3: Transfer the blended soup to a pot and bring to a simmer. Season with salt and pepper and serve with garlic bread.

Step 4: 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.

Step 5: Spread butter mixture over the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes. Remove pan from oven.

Step 6: Sprinkle Parmesan cheese and crushed red pepper over the bread, if desired. Return to the oven on the highest rack and broil on high for 2–3 minutes, until the edges begin to toast and any added cheese is bubbling. Watch carefully while broiling.

Remove from oven, let cool a minute, slice and serve.

🎃🥕🍞 Tips & Tricks for the Best Butternut Squash Carrot Soup

Roasting the vegetables is the secret to this cozy, creamy soup. A few simple tips will help you get the best flavor and texture every time.

• Roast the vegetables until tender. The butternut squash, carrots, bell pepper, garlic, and shallots need enough time in the oven to soften and develop flavor. The squash should be easily pierced with a fork before blending.
• Season before roasting. Toss the vegetables with olive oil, salt, and pepper before they go into the oven. This helps build flavor from the beginning.
• Remove the squash skins. Once roasted, scoop the soft squash flesh away from the skins before adding it to the blender.
• Start with 2 cups of stock. Blend the roasted vegetables with the milk or coconut milk and 2 cups of stock, then add more stock gradually until the soup reaches your preferred consistency.
• Blend until completely smooth. A high-powered blender works especially well for this soup. Blend for about 2 to 3 minutes, or until the vegetables are fully pureed and the texture is silky.
• Warm the soup before serving. Transfer the blended soup to a pot and bring it to a gentle simmer. Taste and adjust the salt, pepper, and red pepper flakes as needed.
• Use softened butter for the garlic bread. Mix softened butter with garlic and basil so it's easy to spread evenly over the bread before baking.
• Watch the garlic bread under the broiler. Once you've added the Parmesan and red pepper flakes, broil just until the cheese bubbles and the edges turn golden. Keep a close eye on it because broilers work quickly.

Butternut Squash Carrot Soup FAQs

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