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.
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.
I want this soup to have a smooth creamy texture I recommend removing the skin before roasting. You could leave it on if you prefer though.
Yes, you can freeze this. Just leave it to cool to room temperature
then transfer it into a freezer-safe container and store it in the freezer for up to 3 months. Defrost the soup in the fridge overnight before reheating it on the stove top or in the microwave.
Once the soup has cooled transfer any leftovers to an airtight container
and keep it in the fridge for up to 3 days. Reheat on the hob until piping hot.
- 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
Butternut Squash Carrot Soup Recipe
- 2 tablespoon olive oil divided into two portions
- 1 medium butternut squash peeled, seeds scooped out and cut into chunks
- 4 medium carrots peeled and cut into thick slices
- 1 large brown onion finely diced
- 1 stalk of celery finely diced
- 3 cloves of garlic finely minced or put through a garlic press.
- 1 tablespoon ground cumin divided into two parts
- 1 teaspoon sweet Spanish smoked paprika you can sub this for regular smoked paprika
- 3 or 4 sprigs of fresh thyme
- 1 Litre (1¾ pints) of stock made with vegan vegetable bouillon and boiling water
- ¾ teaspoon sea salt divided into two portions
- ½ teaspoon freshly ground black pepper divided into two portions
- Heat the oven to 180°C (250°F) fan oven.Spread the chopped butternut squash and carrots in a single layer on a large baking tray.Sprinkle half the cumin, salt and black pepper over the vegetables and toss well.Drizzle a tablespoon of olive oil over the vegetables place in the oven and roast for 30 minutes or until the veggies are soft. Test them by piercing them with a sharp knife.
- Meanwhile, heat a tablespoon of olive oil in a large saucepan.Add the chopped onion and celery along with a small pinch of salt and cook over low to medium heat for 30 minutes. Stir often to make sure the onion doesn't burn. It should be golden brown and soft. If you find it is burning turn the heat down.
- Next, add the garlic and the remaining spices. Cook for a minute until you start to smell the garlic.
- Add the roasted butternut squash and carrot to the saucepan and stir well so that the vegetables are covered in the spices. Add the stock, the remaining salt and pepper and the thyme, bring to a boil then reduce the heat and simmer for 10 minutes.Fish put the thyme sprigs, check the seasoning then blend the soup until smooth.Top with pumpkin seeds and red pepper flakes when serving.
- Leftovers - Any leftover soup can be stored in the fridge once cooled and should be consumed within 3 days.
- Freezing - This soup is suitable for freezing. Transfer the cooled soup to an airtight container and store it in the freezer for up to 3 months. Defrost overnight in the fridge before reheating it on the hob.
- Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.