Butternut Squash and Carrot Soup

Looking for a cozy bowl of comfort that’s healthy and satisfying? This Butternut Squash and Carrot Soup is the ticket. I’ve made countless versions over the years but this one has the perfect balance of sweetness and warmth, with a hint of ginger that makes it even cozier. This soup is naturally dairy-free and vegan-friendly, without compromising on that rich, velvety texture we all crave in a winter soup. Let’s get into it!

Why you’ll love this Butternut Squash and Carrot Soup

This butternut squash and carrot soup stands out for a few key reasons:

• Perfect Balance of Flavors: The natural sweetness of butternut squash and carrots is complemented by aromatic ginger and savory onions.
• Versatile Texture: You can make it as smooth or chunky as you like, adapting to your preference.
• Simple Ingredients: This soup uses easy-to-find vegetables and pantry staples, making it accessible for any home cook in any part of the world.
• Nutritious and Filling: Packed with vitamins, fibre, and natural sweetness and creaminess, it’s super healthy and satisfying.
• Make-Ahead Friendly: The flavors actually improve the next day, making it perfect for meal prep. It’s freezer-friendly too!

What You’ll Need to Make This Soup

Ingredients:

• Butternut squash: The star of the show, providing a sweet and nutty flavor.
• Carrots: Enhancing sweetness and adding vibrant color.
• Onions: Adding depth and savory notes to the soup.
• Garlic: Bringing aromatic flavor.
• Ginger: To add a spicy warmth.
• Bay leaves: To add aroma.
• Oil: I use avocado but you can use any oil you prefer.
• Salt: To enhance the flavor of the soup.
• Black pepper: To add a mild heat and depth of flavor.
• Stock: Vegetable or chicken, to adjust the soup’s consistency. Make sure it’s not too salty!

Equipment:

You don’t need much fancy equipment to make this soup. Just the basics!

• Food processor, stick (immersion) blender, or regular blender
• Cutting board and knife
• Large pot or Dutch oven

How to Make This Soup

The steps are simple. This soup comes together in 30-40 minutes!

1. Dice the onions and add them to a Dutch oven with the oil and cook on medium-low heat for 10-12 minutes or until lightly browned.

1. While the onions cook, peel and mince the garlic and ginger. Set aside.

1. Peel, de-seed, and dice the butternut squash into 1 inch chunks and set aside. *Optional: Set aside some of the squash cubes to roast separately to use as garnish later.

1. Peel the carrots and chop them into rough 1/4 inch slices and set aside with the squash.

1. When the onions are brown, add the garlic and ginger to the pot and stir until aromatic, approximately 30 seconds.
2. Add the squash and carrots to the pot and cover with vegetable stock.

1. Add the bay leaves and cover the pot with a lid. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer, partially covered, for 20 minutes or until the carrots and squash are very soft.
2. While the soup is cooking, consider cooking up some bacon, and roasting the squash seeds for extra crunch!

1. When the carrots and squash are nice and soft, remove the bay leaves and blend the soup until you reach the desired consistency.

1. Adjust the seasoning with salt and pepper, and adjust the consistency by adding a splash more water or stock if needed.
2. Top with your choice of garnishes.

What to Serve with This Soup

This hearty soup is a meal in itself, but it pairs wonderfully with:

• Crusty bread or garlic toast for dipping
• A simple green salad for freshness
• Grilled cheese sandwich for a comforting combo

Garnish ideas

• I love roasting the butternut squash seeds to sprinkle on top. Croutons are also a great option!
• Crispy bacon is a perfect way to add a crispy, smoky, salty twist.
• Set aside a chunk of the butternut squash to cut into cubes and roast separately.
• Sour cream or yogurt: A creamy topping is always a hit. The thick part of coconut milk is also a great option.

Success Tips

• Always adjust for seasoning! The sweetness of vegetables can vary, so adjust seasoning accordingly.
• If you prefer a smoother soup, use an immersion blender or a regular blender instead of a food processor.
• Make a big batch and freeze portions for quick, comforting meals later.

Frequently Asked Questions

There you have it – a delicious and comforting Butternut Squash and Carrot Soup that’s sure to become a fall and winter favorite. Give it a try and let me know what you think in the comments below!

Butternut Squash and Carrot Soup

This cozy Butternut Squash and Carrot Soup combines the natural sweetness of butternut squash and carrots with aromatic ginger. The soup comes together quickly and uses simple ingredients. It's naturally vegan, freezer-friendly, and can be customized with various toppings like roasted squash seeds, crispy bacon, or croutons. Perfect for meal prep, this hearty soup makes an ideal winter comfort meal that's nutritious and satisfying.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch

Cuisine American, British

Servings 6

Calories 125.2 kcal

Equipment

• Food processor, stick (immersion) blender, or regular blender
• Cutting board and knife
• Large pot or Dutch oven

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 butternut squash
• 4 carrots medium-large
• 2 onions medium
• 3 cloves garlic
• 2 tablespoons ginger approx 2 inch piece
• 2 bay leaves
• 1.5 litres vegetable or chicken stock unsalted or low-sodium
• 1 tablespoons oil pick your favorite
• salt and pepper to taste

Instructions

 

• Dice the onions and add them to a Dutch oven with the oil and cook on medium-low heat for 10-12 minutes or until lightly browned.
• While the onions cook, peel and mince the garlic and ginger. Set aside.
• Peel, de-seed, and dice the butternut squash into 1 inch chunks and set aside.
• Optional: Set aside some of the squash cubes to roast separately to use as garnish later.
• Peel the carrots and chop them into rough 1/4 inch slices and set aside with the squash.
• When the onions are brown, add the garlic and ginger to the pot and stir until aromatic, approximately 30 seconds.
• Add the squash and carrots to the pot and cover with vegetable stock.
• Add the bay leaves and cover the pot with a lid. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer, partially covered, for 20 minutes or until the carrots and squash are very soft.
• While the soup is cooking, consider cooking up some bacon, and roasting the squash seeds for extra crunch!
• When the carrots and squash are nice and soft, remove the bay leaves and blend the soup until you reach the desired consistency.
• Adjust the seasoning with salt and pepper, and adjust the consistency by adding a splash more water or stock if needed.
• Top with your choice of garnishes.

Nutrition

Calories: 125.2kcalCarbohydrates: 26.1gProtein: 2.2gFat: 2.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.5gTrans Fat: 0.01gSodium: 1028.4mgPotassium: 639.7mgFiber: 4.3gSugar: 8.4gVitamin A: 20613.1IUVitamin C: 32mgCalcium: 85.2mgIron: 1.1mg

Keyword butternut squash, Carrots, soup

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