Butternut Squash And Carrot Soup Recipe

When the weather starts to turn crisp, and the leaves fall in shades of amber and gold, there’s nothing more comforting than a bowl of hot, creamy soup. If you’re a fan of soups that are both hearty and healthful, Butternut Squash and Carrot Soup is a dish you absolutely need to try. This velvety soup combines the natural sweetness of roasted butternut squash with the subtle earthiness of carrots, creating a bowl of pure comfort. Perfect for chilly evenings, this recipe has a delicate balance of flavors and textures that will leave you feeling nourished and satisfied.

Let’s dive into how to make this dish, along with some tips to elevate your soup game and suggestions on how to customize it to suit your preferences!

Butternut Squash And Carrot Soup Recipe

If you love soups that feel like a warm hug, this Butternut Squash and Carrot Soup will become your go-to comfort food. The base of this soup is incredibly creamy, thanks to the natural starchiness of the squash, and the sweetness of the roasted carrots complements it perfectly. It’s rich, silky, and wholesome-ideal for cozy dinners or a light lunch.

Ingredients Needed

Before you start cooking, here’s everything you’ll need to gather for this comforting bowl of goodness. The ingredient list is simple yet effective:

• Butternut Squash (1 medium-sized): The star of the show. This squash is rich in nutrients like fiber and vitamin A. Its sweetness when roasted adds depth to the soup.
• Carrots (3 medium): These add another layer of sweetness while providing a subtle earthiness. Carrots also pack a punch in terms of vitamins, especially beta-carotene.
• Onion (1 medium): A slightly caramelized onion adds savory depth to the soup’s flavor.
• Garlic (3 cloves): For that perfect aromatic touch. Garlic adds a pungent, earthy undertone that balances the sweetness of the squash and carrots.
• Vegetable Stock or Broth (4 cups): A flavorful base to tie all the ingredients together. You can use chicken stock if you prefer a non-vegetarian version.
• Olive Oil (2 tbsp): For sautéing the vegetables. It also helps to give the soup a smooth texture.
• Salt and Pepper: To taste. The salt will enhance the natural sweetness of the vegetables, while the pepper will add a bit of warmth.
• Ground Nutmeg (¼ tsp): Nutmeg enhances the sweetness and depth, making the soup feel extra cozy and autumnal.
• Heavy Cream or Coconut Milk (optional, ½ cup): To make the soup extra creamy. You can also use almond milk for a dairy-free version.

Cooking Instructions

Ready to turn all those ingredients into a soul-warming bowl of soup? Let’s get cooking! This recipe is simple, and the best part is the hands-off roasting step, which really brings out the flavors of the vegetables. Here’s how to prepare the soup:

1. Preheat the oven to 400°F (200°C).
2. Prepare the squash and carrots: Peel and chop the butternut squash into 1-inch cubes and slice the carrots into thick rounds. Place them on a baking sheet.
3. Toss with olive oil: Drizzle the squash and carrots with 1 tablespoon of olive oil, and season with salt and pepper. Toss everything together to make sure they are evenly coated.
4. Roast: Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, and the carrots are soft and sweet. You’ll know it’s done when the edges of the squash begin to brown slightly.
5. Sauté the aromatics: While the veggies roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
6. Add garlic: Add the minced garlic to the onions and sauté for another 1-2 minutes, until fragrant.
7. Combine the roasted vegetables and stock: Once the squash and carrots are done roasting, add them to the pot with the onions and garlic. Pour in the vegetable stock and stir everything together. Bring it to a simmer over medium heat, letting the flavors meld for about 10 minutes.
8. Blend: Using an immersion blender or transferring the soup in batches to a regular blender, puree the soup until it’s smooth and creamy. Add the heavy cream or coconut milk at this point for extra richness if desired.
9. Season to taste: Taste the soup and add salt, pepper, and nutmeg to your liking. If you prefer a thinner soup, feel free to add more stock until you reach your desired consistency.
10. Serve: Ladle the soup into bowls, and garnish with a drizzle of cream or a sprinkle of fresh herbs like thyme or parsley.

Ingredient Insights

This soup might seem simple, but the ingredients work together in beautiful harmony, offering more than just flavor-they bring in nutrients, texture, and richness.

• Butternut Squash: Apart from its sweet flavor, butternut squash is an excellent source of vitamin A and fiber. It helps to maintain healthy vision and supports digestion, making it a great addition to any meal. The natural sweetness of roasted squash also means you don’t need to add too much sugar or sweeteners to your dish.
• Carrots: Known for their beta-carotene (which the body converts into vitamin A), carrots are not only good for eye health but also for your skin and immune system. The earthy sweetness of carrots pairs beautifully with the squash, creating a depth of flavor that’s both comforting and satisfying.
• Nutmeg: A pinch of nutmeg adds a cozy, almost warming quality to the soup, making it perfect for fall and winter. It’s a natural flavor enhancer that helps to balance the richness of the squash and carrots.

Expert Tips

Want to take your soup to the next level? Here are a few expert tips that will help you make your Butternut Squash and Carrot Soup even better:

• Roast the vegetables for extra flavor: Roasting the butternut squash and carrots before adding them to the soup brings out their natural sugars and adds a caramelized richness. Don’t skip this step!
• Use an immersion blender: This tool makes the blending process so much easier and less messy. Plus, it helps you get that smooth, velvety texture without needing to transfer the soup to a blender in batches.
• Don’t over-season: It’s easy to get carried away with spices, but the natural flavors of the vegetables are the stars here. Add spices like nutmeg and cinnamon in moderation, and adjust them after tasting.
• Add a squeeze of lemon: Right before serving, try adding a squeeze of fresh lemon juice to the soup. The acidity balances out the sweetness and adds a little brightness to the dish.
• Make it spicy: If you like a bit of heat, consider adding a pinch of cayenne pepper or some finely chopped jalapeños while sautéing the onions.

Recipe Variations

This Butternut Squash and Carrot Soup is quite versatile and can be customized based on your preferences or dietary needs. Here are a few variations you can try:

• Vegan Version: Use coconut milk or almond milk instead of heavy cream. Ensure the stock is vegetable-based for a fully plant-based soup.
• Roasted Garlic: Add a whole head of roasted garlic for a deeper, sweeter garlic flavor.
• Add Apple: For a touch of tartness and extra sweetness, try adding one chopped apple while roasting the squash and carrots. It complements the flavors beautifully.
• Herb Infusion: Add a few sprigs of thyme, rosemary, or sage while simmering the soup for an extra layer of aromatic flavor. Just be sure to remove the herbs before blending.

Final Words

This Butternut Squash and Carrot Soup is truly a celebration of fall produce. It’s hearty, nutritious, and deeply satisfying without feeling too heavy. Whether you’re cooking for yourself or for guests, this soup is sure to impress. Plus, the best part is that it only gets better the next day, making it perfect for meal prep.