Butternut Squash and Carrot Soup Recipe (Vegan)

Creamy, filling and delicious, this roasted butternut squash and carrot soup is also very easy to make. Made with just a few simple ingredients and lovely warm spices this soup is one of my favourite Autumn soups.

Jump to:

• 🛒 What You'll Need
• 🔪 How To Make Roasted Butternut Squash & Carrot Soup
• 👩‍🍳 Top Tips
• 💭 FAQs
• 🔄 Variations
• 🍽 More Butternut Squash Recipes
• 🍲 More Tasty Soup Recipes
• Butternut Squash Carrot Soup Recipe

I love soup season. Homemade soup is one of my favourite things to make. Whether it's a creamy broccoli and cauliflower soup or spicy carrot and lentil soup, as soon as September rolls around, I'm making soup. There really is nothing better than a big bowl of soup on a chilly day!

With its silky smooth texture and warming spices, this delicious soup is so easy to make and always goes down a treat with the whole family. Roasting the squash and carrots brings out their natural sweetness, add in those warming spices and you have a lovely comforting soup recipe.  Just serve it with some pumpkin seeds, homemade soda bread or some crusty bread for a delicious lunch or light dinner.

🛒 What You'll Need

• Butternut Squash - fresh butternut squash is best for this recipe as we're roasting it.
• Carrots - you'll need at least 4 medium to large carrots. I always peel them unless they are organic carrots then I leave the skin on.
• Onion and Celery - like all soups you'll need one large brown onion and a stalk of celery.
• Herbs and Spices - I use ground cumin and sweet Spanish smoked paprika for this soup. This type of paprika is mild yet smoky. I also add a couple of sprigs of fresh thyme.
• Stock - to make the vegetable stock I use vegetable bullion and just boiled water. You can also make your vegetable broth if you like.
• Other ingredients needed - you will also need garlic, olive oil, salt and freshly ground black pepper. Pumpkin seeds and red pepper flakes for serving.

🔪 How To Make Roasted Butternut Squash & Carrot Soup

Please see the recipe card below for full instructions and an ingredient list.

1. Preheat the oven to 180°C (350°F) fan oven. Spread the chopped butternut squash and carrots on a large baking sheet in a single layer. Sprinkle half the cumin over the vegetables, season with salt and freshly ground black pepper. Drizzle a tablespoon of olive oil over the veggies, toss well then bake in the oven for about 30 minutes.

2. While the veggies roast, heat a tablespoon of olive in a large pot. Add the chopped onion, celery and a small pinch of salt to the pan. Cook over low to medium heat for about 30 minutes until the onion is soft and golden.

3. Next, add the remaining spices, thymes prigs and garlic to the pan and cook for a minute.

4. Then, add the roasted veggies to the saucepan. Stir well so that the veggies are covered in the spices. Add the stock and simmer for about 10 minutes. Finally, remove the thyme sprigs before blending the soup with a hand-held blender or immersion blender.

👩‍🍳 Top Tips

• Try and cut the carrots and butternut squash into equally sized pieces. This will ensure that they are all cooked at the same time.
• Be careful when blending the soup. The soup will be piping hot and will spit which can burn. I try to hold the blender at arm's length when blending hot liquids. You could pour the soup into a regular blender if you like just be careful when pouring it in.
• The onion really needs to cook for about 30 minutes, cooking it this long will bring depth of flavour to the soup.

💭 FAQs

🔄 Variations

• Make it extra creamy - you could add in some coconut milk or coconut cream to give this soup a lovely velvety texture. If you're vegetarian then try adding double or heavy cream for a lovely creamy soup.
• Add in more veggies - it's so easy to add more veggies to this recipe, try adding some sweet potatoes or other root vegetables. Just make sure they all cook at the same time when roasting.
• Switch up the spices - you can easily try other spices with this soup. Curry powder works really well, as does garam masala. Fresh ginger also works well in this soup and is worth a try too.
• Add some sweetness - If you like you could add a little sweetness to this soup by adding a little maple syrup 

🍽 More Butternut Squash Recipes

• Butternut Squash and Chickpea Curry - This butternut squash and chickpea curry is so tasty! It's very easy to make and is one of my all-time favourite vegan curry recipes. It's great for a tasty weeknight dinner and really good for making ahead too.
• Butternut Squash Stuffed Shells - Giant pasta shells stuffed with perfectly roasted butternut squash, kale and ricotta. Baked in a rich tomato sauce and topped with creamy mozzarella. Perfect for a cosy weekend dinner.
• Roast Butternut Squash and Parsnip Soup - Warmly spiced roasted butternut squash and parsnips soup, topped with spiced chickpeas and a crumbling of feta.

🍲 More Tasty Soup Recipes