Carrot and Butternut Squash Soup
Carrot and butternut squash soup turns two humble vegetables into a thick, creamy bowl of comfort. This version simmers on the stovetop in one pot, so there’s no roasting and barely any cleanup. It’s hearty enough for a winter dinner, but light enough for a quick weekday lunch.
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Why This Carrot and Butternut Squash Soup Recipe Works
This carrot and butternut squash soup skips the oven and builds flavor in one pot. Most recipes roast the vegetables on a sheet pan before blending everything together. This version caramelizes the squash and carrots right in the pot for deep flavor and less cleanup.
I season this soup with thyme and a touch of nutmeg instead of the usual curry or cumin. Nutmeg brings out the natural sweetness in the squash without turning the soup spicy. It’s a small swap, but it gives the soup a warmer, more rounded flavor in every bowl.
If you love a good blended soup, do not stop here. Try this Carrots and Cauliflower Soup, or warm up with this Potato Leek and Bacon Soup. This French Onion Gnocchi Soup is another cold-weather favorite worth making.
Ingredients
- Butternut squash: Gives the soup its creamy body and natural sweetness once blended. Pre-cubed squash works if you want to skip the peeling and cubing.
- Carrots: Add extra sweetness and a boost of color. Baby carrots work fine if that is what you have on hand.
- Onion: Builds the savory base flavor before anything else goes into the pot. Yellow or white onion both work well here.
- Garlic: Adds depth without overpowering the squash. Add an extra clove if you love a stronger garlic flavor.
- Chicken broth (or vegetable broth): Forms the savory backbone of the soup. Swap in vegetable broth to keep this soup vegetarian.
- Water: Thins the soup to the right consistency without watering down the flavor.
- Olive oil: Softens the onion and garlic before the vegetables go in. Avocado oil works as a substitute.
- Salt and black pepper: Season the soup to taste. Add a little more once you taste test near the end.
- Dried thyme: Brings a warm, herby note that pairs well with squash. Fresh thyme works if you have it on hand.
- Ground nutmeg: Brings out the squash’s natural sweetness. A small pinch of cinnamon works in a pinch.
- Milk or heavy cream (optional): Adds extra creaminess without needing a roux. Coconut milk is a good dairy free option.
How To Make Butternut Carrot Squash Soup
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for 30 seconds, until fragrant. Stir in the butternut squash and carrots and cook for 5 minutes, until lightly caramelized at the edges.
- Pour in the broth and water. Add the salt, pepper, thyme, and nutmeg, then stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 25–30 minutes, until the squash and carrots are very tender.
- Use an immersion blender to puree the soup until smooth, or carefully blend it in batches in a regular blender.
- Stir in the milk or cream, if using. Taste and adjust the seasoning as needed before serving.
Tips for Making Butternut Squash and Carrot Soup
- Cut the vegetables into even pieces. Even pieces of squash and carrot cook at the same rate. This keeps every bite tender instead of some pieces mushy and others firm.
- Let the vegetables caramelize before adding broth. A few extra minutes in the pot browns the edges of the squash and carrots. That browning adds a deeper flavor than boiling them right away.
- Blend in batches if using a regular blender. Hot soup expands fast and can splatter. Working in small batches keeps things safe and gets the soup fully smooth.
Common Mistakes to Avoid When Making Butternut Squash and Carrot Soup
- Skipping the sauté step. Adding raw onion and garlic straight to the broth leaves the soup tasting flat. Sautéing first builds a flavor base you cannot get any other way.
- Using too much liquid. Extra broth or water makes the soup thin and watery. Stick to the recipe amounts, then thin it out later if you need to.
- Not tasting before serving. Squash and carrots vary in sweetness, so seasoning needs shift every time. Always taste and adjust the salt, pepper, or nutmeg right before serving.
Frequently Asked Questions
Here are answers to the most common questions about this butternut squash and carrot soup recipe.
Yes, this soup tastes even better the next day. Make it up to 3 days ahead, then store it covered in the fridge until you’re ready to reheat.
Yes, frozen squash works well and saves prep time. Add it straight to the pot, no need to thaw it first.
Add less water for a thicker soup, or a splash more broth for a thinner one. Stir in a little extra cream if you want it richer.
Yes, every ingredient in this recipe is naturally gluten free. Just double check your broth’s label if you have a strict allergy.
How to Store and Reheat
Storage: Let the soup cool, then store it in an airtight container in the fridge. It keeps well for up to 4 days.
Freezing: Freeze the cooled soup in a freezer-safe container for up to 3 months. Leave an inch of space at the top since the soup expands as it freezes.
Reheating: Warm the soup on the stove over medium-low heat, stirring often. You can also microwave it in 1-minute bursts, stirring between each one.
Carrot and Butternut Squash Soup
Equipment
- large pot or dutch oven
- Cutting board and chef's knife
- Immersion blender or blender
- measuring cups and spoons
Ingredients
- 1 medium butternut squash about 2 1/2 to 3 pounds, peeled, seeded, and cubed
- 3 large carrots peeled and sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ½ cup milk or heavy cream optional, for extra creaminess
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the butternut squash and carrots. Cook for 5 minutes, stirring occasionally, until the edges start to caramelize.
- Pour in the chicken broth and water. Add the salt, pepper, thyme, and nutmeg, then stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 25 to 30 minutes, until the squash and carrots are very tender.
- Puree the soup with an immersion blender until smooth. You can also blend it in batches in a regular blender.
- Stir in the milk or cream, if using. Taste and adjust the seasoning before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.