This roasted butternut squash carrot soup is cozy, creamy, and full of seasonal flavour. It’s the kind of recipe you’ll want on repeat once the weather cools down because it’s comforting, nourishing, and simple to make.
The natural sweetness from roasted squash, carrots, and apple blends beautifully with fresh ginger and garlic for a hint of warmth. A swirl of cream or coconut milk ties it all together into a silky, satisfying bowl.
If you’re looking for other seasonal recipes, check out my Mini Beetroot & Blue Cheese Galette recipe and my Winter Bulgar Salad.
Why You’ll Love This Roasted Butternut Squash Carrot Soup
- Full of fall flavour: Roasting the squash and carrots brings out their natural sweetness, creating a deep, rich flavour that makes this roasted butternut squash carrot soup feel like a hug in a bowl.
- Creamy and comforting: The combination of roasted vegetables, apple, and cream (or coconut milk) makes it smooth and satisfying.
- Nourishing: Packed with vitamins A and C, fiber, and antioxidants to help support your immune system during cooler months.
- Freezer-friendly: Make a big batch and store leftovers for an easy lunch or dinner later in the week.
What You’ll Need to Make this Roasted Butternut Squash Carrot Soup
You only need a handful of simple ingredients to make this roasted butternut squash carrot soup, and a lot of them might already be in your kitchen.
- Butternut squash: The star ingredient. Roasting brings out a caramelized, sweet flavour and gives the soup its creamy texture.
- Carrots: Add natural sweetness and vibrant color.
- Onion, garlic, and fresh ginger: Create a flavourful base that adds depth and a hint of spice.
- Honeycrisp apple: Balances the savoury flavours with a touch of natural sweetness.
- Vegetable broth: Keeps the soup light and flavourful.
- Heavy cream or coconut milk: Makes it rich and velvety.
- Olive oil and butter: Add richness and help with roasting and sautéing.
- Salt: Enhances all the flavours.
Additions & Substitutions
Additions:
- Add a sprinkle of cinnamon, nutmeg, or curry powder if you like a spiced flavour.
- Top with roasted pumpkin seeds for crunch and extra protein.
Substitutions:
- Frozen vegetables: You can roast frozen butternut squash and frozen carrots. Just add a few extra minutes to the roasting time and roast until tender and golden.
- Dairy-free: Use coconut milk or oat milk instead of heavy cream for a vegan option.
- Different squash: Sweet potatoes or pumpkin work perfectly in place of butternut squash and create a similar creamy texture.
Roasted Butternut Squash Carrot Soup FAQs
Yes, you can roast frozen butternut squash. Simply spread it on a parchment-lined baking sheet and roast slightly longer, about 30 to 35 minutes, until fork tender and caramelized.
Coconut milk is the best substitute for heavy cream. It keeps this roasted butternut squash carrot soup creamy and rich without using any dairy.
Absolutely. Both sweet potatoes and pumpkin will add sweetness and a smooth texture, making them great alternatives for this recipe.
Cinnamon, nutmeg, curry powder, or a little smoked paprika all pair well with the natural sweetness of the roasted vegetables.
Yes. Let your roasted butternut squash carrot soup cool completely, then store it in freezer-safe containers for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk if needed.
For a balanced meal, serve your roasted butternut squash carrot soup with a side of crusty whole-grain bread, a mixed greens salad, or a slice of avocado toast. It’s also delicious with a grilled cheese sandwich or roasted pumpkin seeds on top for added protein.
Roasted Butternut Squash Carrot Soup
Ingredients
- ½ butternut squash sliced lengthwise and seeds removed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small cooking onion diced
- 3 garlic cloves minced
- 1 ” fresh ginger peeled & minced
- 3 large carrots peeled & chopped into large chunks
- 2 cups vegetable broth
- 1 large honeycrisp apple peeled & chopped into large chunks
- ½ cup heavy cream or coconut milk
- Salt to taste
Instructions
- Preheat the oven to 400F. Add the squash to a parchment paper lined baking sheet. Drizzle the oil and a pinch of salt to the inside of the squash, then place face down on the baking sheet and roast for 25-30 minutes or until fork tender. I like to flip the squash over halfway through cooking.
- Meanwhile, in a large pot, melt butter over medium heat. Add the diced onion, and saute until soft and fragrant. Then add the minced garlic and ginger, and cook for about 1 minute, while stirring constantly.
- Add the carrots and broth to the pot. The vegetables won’t be fully submerged, but there should be enough liquid to cover most of them.
- Bring to a boil, and then reduce the heat to a simmer. Let simmer, covered, for 15 minutes.
- Add the apple chunks, and continue to simmer for another 15-20 minutes or until everything is soft and can easily be pierced with a fork.
- Once your squash is done, scoop the flesh from the skin and add it into the pot with the carrots and apple.
- Working in batches, spoon the vegetable chunks and some liquid to a blender. Blend until smooth, and return to the pot. You can also use an immersion blender, working directly in the pot.
- Once all the apple and vegetable chunks have been blended and added back to the pot, add the cream, taste and season with salt. Since your cream is likely chilled, you may need to cook the soup for a few more minutes to bring it back to a hot temperature.
- Transfer to a bowl, garnish with shredded apple, or a drizzle of cream and enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
If you’re looking for more salad and salad dressing recipes I have just the thing. My Summer Salads Recipe Book includes 21 super simple salad recipes that are perfect for summer. They all take 30 minutes or less to make, and are perfect for meal prepping during the week or bringing to a backyard BBQ. It’s completely free and you can grab your copy right here.
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