Butternut Squash Carrot Soup

hand holding spoon in bowl of carrot orange soup swirled with white next to two pieces of focaccia.

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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 salads and crusty breads.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: Unspecified

Diet: Vegan, Vegetarian

Servings:

Calories: 299kcal

Author: Joanne Stekler

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