Creamy Butternut Squash and Carrot Soup Recipe 

Creamy Butternut Squash and Carrot Soup Recipe

Why You Should Give This Recipe a Try

As the days get colder, I am always looking for a comforting soup recipe to serve for dinner, something warm, creamy, and simple.This Creamy Butternut Squash and Carrot Soup Recipe is a super easy, satisfying, and delicious soup to serve on a cold day. Warming spices like cinnamon and cumin combine with roasted butternut squash, chopped carrots, and a splash of heavy cream to create a flavorful soup perfect for this time of year. Churn it up with an immersion blender for a creamy smooth soup, or leave it a bit chunky; you decide the perfect way to serve it. It’s soup season, people! 

So what is the best part of this recipe?

Slightly sweet butternut squash and carrots mean a soup packed with veggies.

Cinnamon and cumin add a little heat and a lot of flavor.

Use pre-cut, chopped butternut squash for an easy recipe made even easier

Replace the heavy cream with light coconut milk to make the soup vegan.

As with all of my other dishes, Creamy Butternut Squash and Carrot Soup Recipe is quick and easy. It requires no complicated cooking techniques and all of the simple ingredients are easily found in any grocery store.

Recipe Ingredients

4 cups fresh butternut squash, cubed

2 cups chopped carrots (about 3 carrots)

1/2 medium yellow onion

2 tbsps extra-virgin olive oil (divided)

1/2 tsp cinnamon

1/2 tsp cumin

2 tsp chopped fresh thyme

4 cups vegetable broth

1/4 cup heavy cream

Salt and black pepper

Sour cream (optional topping)

Helpful Tools

Rimmed baking sheet

Dutch oven or big pot 

Vegetable peeler

Sharp knife

Measuring spoons

Measuring cup

Wooden spoon

Immersion blender or blender

Heat safe cutting board or wire rack

Ladle

Ingredient Notes

Can’t find prepared butternut squash? Check out the Tips & Tricks for directions on using a whole squash.

No fresh thyme? Use 1 tsp of dried thyme.

Step-by-Step Instructions

1. Preheat the oven to 400 degrees F.

2. Spread the cubed butternut squash on a rimmed baking sheet. Toss with one tablespoon of olive oil and lightly salt. Bake for 25-30 minutes until it is easily pierced with the tip or a sharp knife.

3. While the squash is roasting, prepare the other vegetables.

4. Peel the carrots. Remove the top and the bottom (about 1/2 inch) and discard. Cut the carrots into slices and chop.

5. Chop the onion.

6. Heat one tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.

7. Add the onions cooking for 3-4 minutes until they are translucent. Stir regularly. NOTE: If the onions begin to brown too quickly, lower the heat.

8. Sprinkle the fresh thyme, cinnamon, and cumin over the chopped onion and cook until fragrant, about one minute.

9. Add the carrots and cook 2-3 minutes.

10. Add the cooked butternut squash to the pot.

11. Pour the veggie broth over the vegetables.

12. Cover and bring to a simmer. Lower to medium heat and cook for about 30 minutes until the vegetables are soft.

13. Remove the pot from the stove and place on a heat resistant surface (I use a wooden cutting board).

14. Use an immersion blender or blender to puree the vegetables. See Tips & Tricks for how to use a blender. Insert the blender at various spots in the pot and blend to desired consistency.

NOTE: Hots liquids and an immersion blender can be dangerous. Make sure to be cautious when blending the soup.

15. Stir in the heavy cream.

16. Lightly salt and pepper the soup to taste before serving.

17. Serve with a dollop of sour cream if desired. It serves as a nice contrast to the natural sweetness of the soup.

Check out the printable recipe card, below, for easy to follow, step-by-step directions!

Storage

Store in an airtight container in the fridge for 2-3 days. 

Reheat the leftover soup in a pot on the stove over medium heat, stirring to distribute the solids. You can also reheat the soup in a microwave.

Tips & Tricks

If you don’t have an immersion blender, you can use a regular blender. The regular blender tends to result in a uniformly velvety texture as opposed to the immersion blender which can leave some chunks. Working in batches, ladle the soup into the blender and mix to desired consistency. Stir the cream into the completed soup.

FAQs

Can I use a whole (unprepared) butternut squash?

If you want to – or can only find – a whole butternut squash, you can absolutely use that in this recipe by roasting the butternut squash. Preheat the oven to 425 degrees F. Line a baking pan with parchment paper.  Cut the squash in half lengthwise. Scoop our the seeds. Lightly brush the cut side with olive oil. Place the squash, cut side down, on the prepared sheet and bake for 40-50 minutes until soft. When the squash is cool enough to handle, scoop out the inside. 

Can I make this a vegan butternut squash soup?

Of course! Simply leave out the cream and replace with additional veggie broth or a bit of coconut milk.

Can this soup be frozen?

You can freeze your completed soup. Portion into individual airtight serving containers so you won’t have to reheat everything at once. When you are ready, heat the amount you want in a saucepan over medium heat. Store in the freezer up to 3 months.

Looking for more soups to serve on a chilly day?

Check out these easy and delicious recipes:

Easy Recipe for One Pot Tortellini Soup with Chicken

Best One Pot Loaded Baked Potato Soup Recipe

Lentil Soup