Easy Carrot and Butternut Squash Soup

I love a simple, healthy, soup that reminds me of everything fall and is packed with flavor, and my Easy Carrot and Butternut Squash Soup recipe is that. Made with wholesome ingredients like carrots, butternut squash, and garlic, making it a nutrient dense, delicious, & cozy meal. 🧡✨ 🧄

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How to Make Easy Carrot and Butternut Squash Soup

Ingredients

• 6 Large Carrots peeled & chopped 
• 20 Ounces Frozen Butternut Squash
• 1 Large Yellow Onion chopped
• 5 Cloves Garlic
• 2 Cup Chicken Stock
• 1 Lemon juiced
• 1 Tablespoon Cumin & Oregano
• 1 Teaspoon Salt & Pepper

Optional Toppings

• Greek Yogurt
• Pumpkin Seeds
• Trader Joe’s Pepita Salsa
• Parsley, Thyme, Basil, Cilantro
• Coconut Milk

Step-By-Step Instructions

Preheat and prep.
Preheat your oven to 400°F (200°C). Spread the peeled and chopped carrots, chopped onions, frozen butternut squash cubes, and whole garlic cloves evenly across the baking sheet.

Season and roast.
Drizzle the vegetables and garlic with olive oil, and sprinkle with the cumin, oregano, salt, and pepper. Toss everything to ensure an even coating. Roast in the preheated oven for about 25 minutes, or until the carrots are fork-tender and the garlic is soft. Roasting brings out the natural sweetness of the veggies, giving the soup an even deeper, richer flavor.

Blend the roasted vegetables.
Once the vegetables are roasted, transfer carefully to a blender. Add the chicken stock, and lemon juice. Blend until the mixture is smooth and creamy. You can blend in batches if your blender is small—just be cautious of the hot liquid.

Adjust the consistency and flavor.
Once blended, pour the soup into a large pot. If the soup is too thick, you can add a bit more stock until you reach your desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Serve and enjoy!
Ladle the soup into bowls and garnish with salty pumpkin seeds, greek yogurt, fresh herbs, a drizzle of olive oil, or even a sprinkle of red pepper flakes for some heat.

Why You’ll Love This Easy Carrot and Butternut Squash Soup

There’s something magical about combining sweet carrots and earthy butternut squash in a soup. The texture is creamy (without any heavy cream!), and the flavors are well-balanced with hints of cumin and oregano for a delightful savory twist. This recipe is perfect for busy weeknights since it uses frozen butternut squash to cut down on prep time. It's not only quick and easy but also budget-friendly.

Alternative Ingredients for Easy Carrot and Butternut Squash Soup

Vegetable Stock: If you’re aiming to make this soup vegetarian or vegan, simply swap the chicken stock for vegetable stock.

Sweet Potatoes: Substitute some or all of the butternut squash with sweet potatoes. This will give the soup a slightly creamier and sweeter taste while keeping the smooth texture.

Coconut Milk or Coconut Cream: For a creamier, dairy-free twist, try adding coconut milk or coconut cream to the soup after blending. This will lend a subtle tropical flavor and make the soup extra silky.

Ginger: Add a tablespoon of fresh grated ginger while blending the soup to bring a zingy, warming flavor. It pairs beautifully with the sweetness of the carrots and butternut squash, giving the soup an extra layer of warmth, especially if you're craving a bit of spice.

Cauliflower: For a lower-carb version, swap half of the butternut squash with roasted cauliflower. It will still create a smooth and creamy texture but with a milder flavor, letting the spices shine even more.

Herbs and Greens: For a fresh, earthy twist, blend in a handful of spinach, kale, or fresh herbs like cilantro, parsley, or basil. These greens add a nutritional boost and vibrant color.

Spices Variations: If you want to experiment with different spices, try swapping cumin and oregano for coriander, turmeric, or smoked paprika for a slightly different flavor profile. A pinch of nutmeg or cinnamon can also add a cozy, fall warmth.

Lentils or Beans: Looking to add more protein? Toss in some cooked red lentils or white beans to the blender with the veggies. This will thicken the soup and make it more filling, perfect as a main meal.

Apples or Pears: For a sweet and tangy contrast, try adding a peeled and chopped apple or pear to the roasting tray with the carrots and squash.

Frequently Asked Questions

Can I use fresh butternut squash instead of frozen in this soup recipe?
Yes, you can use fresh butternut squash if you prefer. Simply peel, seed, and cube the squash before roasting. The cooking time may be slightly longer, but it will still yield a delicious result.

How can I make this Easy Carrot and Butternut Squash Soup vegan?
To make this soup vegan, simply swap the chicken stock for vegetable stock.

Can I freeze Carrot and Butternut Squash Soup?
Absolutely! This soup freezes very well. Once it has cooled, transfer it to airtight containers or freezer bags.

What toppings go well with this soup?
Great toppings include a drizzle of olive oil, fresh herbs like parsley or cilantro, a dollop of Greek yogurt or coconut cream, or even pumpkin seeds for texture.

Is this soup gluten-free?
Yes, this Easy Carrot and Butternut Squash Soup is naturally gluten-free as long as you use gluten-free chicken or vegetable stock.

How can I add more protein to this soup?
You can add protein by blending in cooked red lentils, chickpeas, or white beans. Alternatively, serve the soup with a side of grilled chicken or a dollop of Greek yogurt for extra protein.

What can I substitute for carrots in this soup?
If you don’t have carrots on hand, you can substitute them with sweet potatoes or parsnips.

Can I use an immersion blender to puree the soup?
Yes! If you have an immersion blender, you can blend the soup directly in the pot for easy cleanup. Just make sure the vegetables are fully softened before blending.

Can I make this soup spicy?
For a spicy kick, you can add red pepper flakes, cayenne pepper, or a dash of hot sauce while blending the soup. Adjust the heat to your preference!

Enjoy!

As the weather cools and cozy season settles in, there’s nothing quite like wrapping your hands around a warm bowl of Easy Carrot and Butternut Squash Soup. Its creamy texture and rich flavors are perfect for chilly evenings or cozy weekend lunches. I hope this becomes a seasonal favorite—nothing says cozy like a homemade soup! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🧡