Butternut Squash Carrot Soup
This roasted Butternut Squash Carrot Soup recipe is rich and smooth and packed with the deep, caramelized flavors of roasted vegetables. Make this squash and carrot soup as a cold weather side, or pair it with some of my favorite salad and crusty bread recommendations.
So read on for all the detailed tips and tricks for making this soup with butternut squash and carrots. Or just grab your veggies, hit that Jump to Recipe button, and let’s make a carrot squash soup!

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Ingredients
Butternut squash has a naturally creamy texture that turns silky smooth when blended. I also love cubes of roasted butternut squash in my leek and squash quiche.
Carrots complement the squash with a similar sweetness and vibrant color while adding the earthy depth that you get from root vegetables. We buy several bunches of carrots at the store each week for lunches, snacking on a veggie tray, or slicing thinly into a raw carrot salad or purple cabbage slaw.
Fresh pear adds liquid and a different sweet tone to the soup. This is a great use of pears that are too ripe for a pear salad.
Coconut milk adds richness and smoothness to the soup without dairy. Since you won’t use the whole can, freeze extra in ice cube trays or use it in the peanut sauce for my Swimming Rama bowl.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Don’t have butternut squash? Use a sugar pumpkin or kabocha squash.
- Add spice combinations, like ginger and cumin or fresh thyme or rosemary.
- Vary your garnishes: a swirl of yogurt or cream, fresh herbs, crispy bacon bits, or a drizzle of hot honey all work great! Or make homemade croutons from a favorite homemade bread.
- You can skip the roasting. Roasting the vegetables gives this squash and carrot soup a deeper flavor that my taste testers prefer. You will have to simmer the soup pot a bit longer and may need to add more water, but you’ll still have a tasty butternut squash and carrot soup.
Recipe tips and tricks
Roasting the vegetables before melding all the flavors in the soup pot brings out their natural sweetness. Toss the cubes of butternut squash, carrots, and potato – don’t forget the potato! – with a bit of olive oil and salt and roast at 400°F for about 30 minutes.
Cooking something else in your oven at a different temperature? No worries. A little charring on the edges? Even better.
The rest of this soup recipe has no twists. Cook the onion in a bit of olive oil until softened and just starting to brown on the edges. Then add the rest of the vegetables and pear and stir to coat.
Add water, or broth, if you prefer, to cover the vegetables, about a cup or so. Cover the pot and cook until the ingredients are all easily pierced with a knife or tines of a fork. You may need to add a bit more liquid if the vegetables are starting to dry out.
Remove the pan from the heat and let it cool just a few minutes so it’s not super hot. Use your blender to puree the soup until it is extra smooth and no chunks remain.
Transfer the squash carrot soup back to the soup pot, add the coconut milk, and heat over low until warmed through. At this point, adjust for salt, pepper and consistency.
If your soup is too thick, add more water or broth. If it’s too thin, let it simmer uncovered for a few minutes. Serve hot with a swirl of cream or any of the other garnish ideas above.
What to serve with butternut squash carrot soup
- My black pepper focaccia, Japanese milk bread rolls, or a biscuit.
- A simple salad like this arugula spinach salad or a rainbow salad bowl.
Recipe FAQs
Store in an airtight container in the fridge for up to 5 days.
Yes! As long as you haven’t added any dairy, freeze your butternut squash and carrot soup in freezer-safe containers for up to 3 months. Reheat gently in the microwave or stovetop.
Related soup recipes
Check out other soup recipes from the Ugly Duckling Bakery archives, like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Butternut Squash Carrot Soup
Equipment
- Blender or stick blender
Ingredients
- 1 butternut squash peeled, seeded, and cubed. About 1.5 to 2 pound squash or 1.25 pounds of cubes
- 4 small carrots or 2 large carrots, about ⅓ pound in total, cubed
- 1 Yukon gold potato about 0.5 pound per potato, cubed
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 onion chopped
- 2 garlic cloves minced
- 1 pear peeled, seeded, and chopped
- ½ cup coconut milk
Instructions
- Heat your oven to 400℉. Toss the cubes of squash, carrot, and potato in a roasting pan with one tablespoon of the olive oil, the salt and pepper and roast until just starting to char on the edges, about 30 minutes. Stir once or twice during roasting.1 butternut squash, 4 small carrots, 1 Yukon gold potato, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- While the squash and carrots are roasting, add the remaining tablespoon of olive oil to a large pot over medium low heat. When the oil is hot, add the chopped onions and cook, stirring occasionally, until they have softened and just starting to turn a light brown.1 onion
- Add the minced garlic and cook for one minute.2 garlic cloves
- When the squash, carrots, and potato cubes are soft, add them to the soup pot along with the chopped pear. Stir to coat with oil and cook for a minute or two.1 pear
- Add one cup of water to the pot, cover, and cook at a low simmer – occasional bubbles – until all of the vegetables can be easily pierced with a knife or tines of a fork. You may need to add a bit more liquid if the vegetables are starting to dry out.
- Remove the pan from the heat and let it cool just a few minutes. Puree the soup in your blender or with an immersion blender until perfectly smooth.
- Transfer the squash carrot soup back to the soup pot, add the coconut milk, and heat over low until warmed through. At this point, adjust for salt, pepper and consistency. If your soup is too thick, add more water or broth. If it's too thin, let it simmer uncovered for a few minutes.½ cup coconut milk
- Serve hot with a swirl of cream, fresh herbs, crispy bacon bits, or a drizzle of hot honey.
Notes
- Makes about 4 servings of this roasted butternut squash and carrot soup.
- Save time in this recipe by only chopping the squash, carrots, and potato first. You can prepare the rest of the ingredients while the vegetables are roasting.
- Don’t stress about chopping all the vegetables to be the same exact size or shape. It will help for them to cook evenly, but they’ll all get blended in the end.
- Roasting the vegetables makes a noticeable difference in the deepness of the soup flavor. This is soup is a great use of leftover roasted squash and carrots if you’re lucky to have them!
- Feel free to use broth in place of the water, but I don’t think it is critical to the soup flavor.
- The thickness of the carrot squash soup will depend on how much water or broth you use. Please adjust to your taste.
- If using coconut milk, add it at the end for the best texture. Extra coconut milk can be stored for up to three months by freezing it overnight in an ice cube tray and then transferring the cubes to a freezer bag.
Nutrition
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