Butternut Squash Carrot Soup

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July 16, 2024July 16, 2024By Admin
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Butternut Squash Carrot Soup

Our creamy butternut squash carrot soup recipe is perfect for a chilly day this fall or winter. Made with roasted butternut squash, carrots, onion, and garlic, and blended with coconut milk and chicken broth for a velvety smooth finish, it’s the perfect recipe for soup season.

There’s nothing I love more than a creamy homemade soup! Some of my favorites are Cream of Crab Soup and Creamy Chicken and Wild Rice Soup. But this butternut squash carrot soup is one of my favorite soup recipes for Fall. From the roasted veggies which contribute intense, robust flavor, to the creamy texture from the coconut milk. 

Butternut squash can be a bit intimidating due to its size and shape. However, using store-bought pre-chopped butternut squash cuts your prep time in half and is available at most grocery stores this time of year. If you want to use whole squash, keep reading for instructions on how to prepare it below.

This soup is my go to in the cooler Fall months when I am craving a delicious soup using seasonal ingredients. Also, it’s probably an odd pairing, but I like to enjoy this soup with smoked sausage on the side like andouille. I think it adds a savory depth and a satisfying contrast to the creamy sweetness of butternut squash soup.

In my opinion, butternut squash soup is superior to pumpkin soup and has a little bit more soul to it too. Fun Fact: Butternut squash originated in Central and South America and has been cultivated by indigenous peoples in these regions long before the arrival of Europeans. Pumpkins, on the other hand, originated in North America.

What you’ll love about this recipe:

  • ROASTED VEGGIES – Squash, carrots, onion, and garlic are roasted in the oven resulting in a Maillard reaction which enhance and develop all of the savory, nutty, earthy flavors.
  • VELVETY TEXTURE – This comforting soup recipe has a smooth, velvety texture from the blended veggies and creamy coconut milk.

Ingredients

  • Butternut Squash: Provides a creamy texture and a natural sweetness. You can use other types of squash like acorn squash or pumpkin. To save time and effort, buy pre-cut butternut squash from the store. If using a whole squash, you would likely need about 2 to 3 medium to large fresh butternut squashes.
  • Carrots: Add an additional sweetness and a subtle earthiness. Baby carrots are fine to use. Sweet potatoes can also be an alternative.
  • Yellow Onions: White onion, sweet onions, shallots, or leeks can be used as a substitute. 
  • Garlic: When roasted with the squash and carrots, it adds aromatic flavor. Use less if desired.
  • Oil: Coconut oil or olive oil are recommended for roasting the vegetables.
  • Coconut Milk: Provides creaminess and a mild sweet flavor, enhancing the soup’s texture and richness. Coconut milk is also less likely to curdle or separate when heated, making it easier to incorporate into soups without fear of a grainy texture. Heavy cream or half-and-half can be used as alternatives.
  • Chicken Broth: Adds a flavorful, savory base and depth of flavor to this soup. We love to make our own using Better Than Bouillon. Vegetable stock can be used if you want a vegan butternut squash soup. 
  • Kosher Salt: We always use Diamond Crystal’s kosher salt. Sea salt or table salt can be used, or any other brand, just cut the amount in half.
  • Ground Black Pepper: Enhances and balances the flavors of the soup, adding depth and a touch of spice.
  • Roasted Pumpkin Seeds: Totally optional, but I like the crunchy texture and a nutty flavor.

Special Equipment & Tools

  • Baking Sheets: At least 2, to hold the butternut squash, carrots, onions, and garlic for roasting.
  • Large Pot: For combining and boiling the roasted vegetables with coconut milk and chicken broth.
  • Immersion Blender or Regular Blender: To puree the soup until smooth. We use a Vitamix high-speed blender.
  • Knife and Cutting Board: For any additional chopping or peeling required.
  • Spatula or Spoon: For stirring and transferring ingredients.
  • Ladle: For portioning the soup into bowls.
  • Peeler: For peeling the carrots.

Butternut Squash Soup Recipe Directions

  • Preheat your oven to 400°F. Toss chopped butternut squash, chopped carrots, chopped onion, and peeled garlic cloves with some oil in a roasting pan. 
  • Roast them for about 45 minutes until they’re nice and soft. Then, transfer everything to a big pot, add some coconut milk and chicken broth (or veggie broth), and let it boil on medium-high heat for about 5 minutes. 
  • Use an immersion blender (or a regular blender in batches) to puree the soup until it’s smooth. Be careful so that the hot liquids don’t splash everywhere.
  • Season with salt and pepper, pour it into bowls, and garnish with roasted pumpkin seeds and a swirl of creamy coconut milk. Enjoy!

Recipe Tips & Tricks

  • Use Store-Bought Pre-Cut Butternut Squash: Buying pre-cut butternut squash from the store is a convenient shortcut that makes prep work easier.
  • Adjust Consistency: After blending, if the soup is too thick, you can add a bit more broth or coconut milk to reach your desired consistency.
  • Taste Before Seasoning: Always taste the soup before adding more salt and pepper. The broth and coconut milk can already have varying levels of saltiness, so adjust seasoning at the end to avoid over-salting.
  • Garnish Right Before Serving: Add the roasted pumpkin seeds and a swirl of coconut milk just before serving. This not only makes the soup look appealing but also keeps the seeds crunchy.
  • Customization: Feel free to customize the soup with additional spices like red pepper flakes, cayenne pepper, cumin, curry powder, or a pinch of nutmeg for extra warmth and flavor.

What Goes Good With Butternut Squash Carrot Soup

  • Smoked Sausage: I love the smoky, spicy flavor of andouille sausage with this sweet and creamy butternut squash soup. 
  • Crusty Bread: A loaf of crusty bread, like a baguette or sourdough, is perfect for dipping and soaking up the soup. You can also serve it with a side of butter or a garlic herb spread.
  • Grilled Cheese Sandwich: A classic grilled cheese sandwich.
  • Salad: A fresh, light salad like a simple green salad with a tangy vinaigrette or a fall-inspired salad with apples, nuts, and a balsamic dressing.
  • Crackers or Breadsticks: Crunchy crackers or breadsticks can be a nice, simple accompaniment. 

How to Prepare Whole Butternut Squash 

Preparing butternut squash involves peeling, seeding, and cutting it into cubes or slices before roasting.

  • Peeling: Start by peeling the tough outer skin of the butternut squash using a sharp vegetable peeler. This can be a bit challenging due to the firmness of the squash, so be careful and use a stable cutting surface.
  • Cutting: Once peeled, cut the squash in half lengthwise. Scoop out the seeds and stringy pulp using a spoon. Then, cut the squash into cubes or slices as needed for your recipe.
  • Storing: If you have leftover prepared butternut squash, store it in an airtight container in the refrigerator for up to 5 days, or freeze it for longer storage.

How to Store Leftover Butternut Squash Soup

Allow soup to cool to room temperature before storing. Use an airtight container or mason jars to store the soup. If you plan to reheat in smaller portions, consider dividing it into individual serving sizes. This makes it easier to reheat only what you need!

How Long is Butternut Squash Soup Good For?

Butternut squash soup lasts in the refrigerator for up to 3 days. 

How to Freeze Butternut Squash and Carrot Soup

  • For longer storage, you can freeze butternut squash soup. Use a freezer-safe container or heavy-duty freezer bag. If using bags, lay them flat in the freezer for easy stacking and quicker thawing.
  • When you’re ready to eat the soup, thaw it in the refrigerator overnight if it’s frozen. Reheat it on the stove over medium heat, stirring occasionally until it’s hot. You may need to add a bit of water or broth if the soup has thickened during storage.
  • The soup can be stored in the freezer for up to 3 months. 

Note: Coconut milk freezes well, but it can sometimes separate slightly upon thawing. Just stir the soup well after reheating if this happens.

Summary

Enjoy the rich flavors of roasted butternut squash and carrots, blended with creamy coconut milk for a smooth finish. Perfect for cozy evenings when the weather is cold. Try it out and let us know your thoughts in the comments!

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Butternut Squash Carrot Soup

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  • Author: Krysten and Marrekus Wilkes
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: soup
  • Method: oven, roasting, blender
  • Cuisine: american
Print Recipe

Ingredients

  • 3 pounds pre-cut butternut squash (about 2 to 3 medium to large butternut squashes)
  • 3 large carrots, peeled and chopped (about 12 baby carrots)
  • 2 small yellow onions, peeled and quartered
  • 1 medium head of garlic, peeled
  • 2 tablespoons olive oil (or coconut oil)
  • 2 cans full fat coconut milk, plus more for garnish
  • 3 cups chicken broth
  • Kosher salt and ground black pepper, to taste
  • Roasted pumpkin seeds, for garnish (optional)

Instructions

  1. Preheat the oven to 400 F.
  2. Place butternut squash, carrots, onions, and garlic cloves in a roasting pan. Drizzle with oil and toss to coat.
  3. Cover and roast in the oven until vegetables are soft, about 45 minutes.
  4. Transfer vegetables to a large pot.
  5. Add coconut milk and vegetable stock to the pot and boil on medium high for 5 minutes.
  6. Remove soup from heat and use an immersion blender to puree soup until smooth. Alternatively, transfer soup, in batches, to a blender and puree until smooth.
  7. Season with salt and pepper to taste.
  8. Divide soup into bowls. Garnish with roasted pumpkin seeds, if using, and add a swirl of coconut milk before serving.

Notes

This recipe uses our original creamy roasted garlic butternut squash soup recipe as a base.

Keywords: butternut squash carrot soup, butternut squash soup

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