Rich and Creamy Butternut Squash Carrot Soup Made Simple
Warm up with a bowl of butternut squash carrot soup, a simple and delicious recipe that combines roasted squash, carrots, and apples. This creamy soup is seasoned to perfection and can be topped with bacon or a drizzle of cream for a little extra indulgence.
I love making this butternut squash carrot soup because it’s a wonderful blend of sweet, savory, and creamy flavors—all from simple, wholesome ingredients. There’s something so satisfying about roasting the squash and garlic; it brings out such depth in the flavors!
And this soup is incredibly versatile. I can serve it as a light first course in a larger meal, or top it with shredded chicken and make it the main dish. We love to pair it with easy overnight bread or delicious yeast rolls!
Soup season is definitely one of my favorite times of year. Cozying up with this Butternut Squash soup, a bowl of Healthier Broccoli Cheddar, or a bowl of Sweet Potato Chili is comforting when it’s cold outside!
What Is Butternut Squash Carrot Soup?
Butternut squash carrot soup is a velvety and comforting dish that brings together the natural sweetness of roasted butternut squash and carrots.
This soup, blended with aromatic herbs, vegetable broth, and a touch of seasoning, is both hearty and nutrient-rich. Perfect for cozy evenings, it’s a must-have for anyone who enjoys simple yet flavorful soups.
Why Make This Butternut Squash Carrot Soup?
This delightful soup offers both nutrition and taste, making it a perfect choice for fall or any time you want a warm and nourishing meal. It also pairs well with an easy overnight sourdough loaf! Here are a few more reasons you’ll want to try it:
- Simple ingredients: This soup uses pantry staples and fresh vegetables for ease and convenience.
- Nutritious and gluten-free: It’s packed with vitamins, fiber, and healthy fats.
- Customizable: Make this soup your very own with unlimited options to make it dairy-free, or add your favorite toppings like sour cream or goat cheese.
- Family-friendly: It’s loved by adults and kids alike due to its naturally sweet flavor.
- Quick and easy: This scrumptious soup is ready in under an hour with minimal prep work, which is always a win.
Butternut Squash Carrot Soup for the Fall & Winter
Eating seasonally in the fall and winter is a nourishing way to embrace the colder months while enjoying the freshest and most flavorful produce.
Root vegetables like carrots and hearty squash, such as butternut squash, are rich in vitamins and antioxidants that support immunity and warmth during chilly days.
These versatile ingredients are perfect for roasting, soups, and stews, bringing comforting sweetness and depth to meals. Pairing them with other seasonal staples like kale, Brussels sprouts, and cranberries creates a balanced and vibrant diet that celebrates the natural rhythm of the seasons.
Autumn and winter are the perfect time for this warm, nourishing soup!
Butternut Squash Carrot Soup Ingredients
- Butternut squash
- Carrots
- Apples: Any variety of apples will do! I typically just use what we have on hand-Pink Lady or Fuiji.
- Olive oil
- Garlic bulb: Taking the time to roast the garlic adds so much deep, velvety garlic flavor! It’s certainly not necessary, as we’ve made this soup with garlic powder. But if you have time, it is so delicious.
- Yellow or sweet onion
- Salt and pepper
- Thyme, oregano, and cumin: These delicious spices add a depth of flavor.
- Chicken bone broth: I like to add chicken bone broth for extra nutrients! My go-to brand is Kettle & Fire from Thrive Market.
- Cottage cheese: We buy the Nancy’s Organic products from Azure Standard, but use any you like.
- Optional toppings: Add some bacon, heavy cream, shredded chicken, chives, or fresh goat cheese (I love the herbed variety!) for a little something extra.
Butternut Squash Carrot Soup Variations
- Go dairy-free: Swap cottage cheese with coconut milk for a creamy, vegan version.
- Add a little spice: Stir in cinnamon, cumin, or nutmeg for an autumnal twist.
- Upgrade the savory: Include the roasted garlic and finish with a drizzle of olive oil for extra depth of flavor.
- Boost the protein: Top with crumbled cooked bacon, roasted shredded chicken, or a bit of herbed goat cheese for some extra protein.
What to Serve with Butternut Squash Carrot Soup?
Complement this soup with sides or meals that balance the sweetness of the soup and create a well-rounded meal:
- Artisan or overnight bread: Perfect for dipping and soaking up every bit of soup-plus, you can make the bread ahead of time!
- Slow cooker pot roast: A fall-apart roast is the perfect savory pairing to follow this soup. Serve the soup first, then serve your roast.
- Herbed grilled cheese sandwich: There’s nothing better than soup and a warm sandwich on a cold day. Get creative with your cheese-gruyere, herbed goat, or pepper jack elevate a simple classic.
I hope you love this recipe!
Butternut Squash Carrot Soup
This creamy butternut squash carrot soup is a comforting, nutrient-rich bowl of flavor, perfect for cozy evenings and packed with fall favorites.
Ingredients
- 1 large butternut squash (about 3-3.5 lbs), cut in half with the seeds removed
- 3-4 medium carrots, peeled and diced
- 2 small apples, peeled and diced
- ½ Tablespoon olive oil
- 1 bulb garlic, top sliced off
- 1 medium yellow or sweet onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon each dried thyme, oregano
- 1/4 teaspoon cumin
- 4 cups chicken bone broth
- 1 cup cottage cheese, blended until creamy
- Optional toppings: cooked and crumbled bacon, a drizzle of heavy cream, shredded chicken, chives
Instructions
- Preheat the oven to 400 degrees F.
- Cut the butternut squash in half and place on a baking sheet, cut side up. Drizzle with olive oil, a pinch of salt, a pinch of pepper, and 1/2 tsp thyme.
- Flip the squash face down (cut sides down) on the baking sheet. Add the garlic and cover in olive oil. Bake in the oven for 40-45 minutes, until soft (the time it takes to soften depends on how thick it is). Set aside to cool.
- In a large pot or Dutch oven, heat 1-2 Tablespoons of olive or avocado oil on the stove. Add the diced onion, diced carrots, and chopped apples and cook until translucent. Add the broth and allow the ingredients to soften.
- Remove the butternut squash peel, and cut the butternut squash into cubes. Add the roasted squash and roasted garlic to the soup pan. Bring the soup to a simmer and cook for 10 minutes. Remove from heat.
- Add all the remaining spices to the pan.
- Add the blended cottage cheese to the pan, then puree the soup using an immersion blender. Mix until desired consistency is achieved.
Notes
- Feel free to swap sour cream with coconut milk for a creamy, vegan version.
- Stir in cinnamon, cumin, and nutmeg for an autumnal twist. I typically use 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- Include roasted garlic and finish with a drizzle of olive oil for extra depth of flavor. If you don't want to do the roasted garlic, season your squash with 1/2 teaspoonful garlic, then andd another teaspoon to the soup itself.
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- Simple Artisan Bread (to serve with the soup!)
- Protein-Rich Loaded Potato Soup
- The Best Pumpkin Sweet Potato Chili
- Easy & Delicious Slow Cooker Roast
