There’s just something magical about a warm, creamy bowl of soup on a chilly day, isn’t there?
This Butternut Squash and Carrot Soup is one of my all-time favorites for fall and winter. It’s naturally sweet, velvety smooth, and packed with feel-good veggies the whole family will love.
Plus, it’s simple to make and perfect for busy weeknights or lazy weekends.
My kids call it “sunshine soup” because of its beautiful golden-orange color, and let me tell you, it tastes as happy as it looks!
What You’ll Need
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 large carrots, peeled and chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- Salt and pepper to taste
- Optional toppings: fresh parsley, croutons, swirl of cream
Tools:
- Large cutting board
- Sharp chef’s knife
- Large soup pot or Dutch oven
- Wooden spoon
- Blender (immersion or regular)
- Ladle
Pro Tips
- Roast for Extra Flavor: Roast the butternut squash and carrots in the oven before adding them to the soup for a deeper, caramelized flavor.
- Immersion Blender is a Game-Changer: If you have an immersion blender, use it right in the pot—less mess and super convenient!
- Spice It Up: Add a pinch of cayenne if your family enjoys a little kick.
- Make It Kid-Friendly: Serve with croutons or a grilled cheese sandwich for a meal that kids will devour.
- Freeze Leftovers: This soup freezes beautifully, so double the batch and save some for busy days.
Substitutions and Variations
- Swap coconut milk for heavy cream or almond milk.
- Use sweet potato instead of butternut squash for a slightly different flavor.
- Add a sprinkle of cinnamon or nutmeg for extra warmth.
- Top with pumpkin seeds instead of croutons for a crunchy twist.
Make Ahead Tips
You can peel and chop the butternut squash and carrots a day or two ahead and store them in an airtight container in the fridge.
How to Make Butternut Squash and Carrot Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and cook until soft and fragrant (about 5 minutes).
Step 2: Add the Veggies and Spices
Stir in the cubed butternut squash, chopped carrots, ground cumin, and ground ginger. Cook for another 5 minutes to coat the veggies in the spices.
Step 3: Add Broth and Simmer
Pour in the vegetable broth and bring everything to a boil. Reduce heat to low, cover, and let it simmer for 20–25 minutes, or until the veggies are tender.
Step 4: Blend the Soup
Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, work in batches and blend carefully.
Step 5: Stir in Coconut Milk
Stir in the coconut milk (or heavy cream) and let it heat through for a few minutes. Taste and adjust seasoning with salt and pepper.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with a swirl of cream, fresh parsley, and croutons. Serve warm and enjoy!
Leftovers and Storage
Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Conclusion
There you have it—a warm, comforting bowl of Butternut Squash and Carrot Soup that’s as easy to make as it is delicious. Whether you’re cozying up on the couch with a blanket or serving it as part of a family dinner, this soup is sure to be a hit. I’d love to hear how it turns out for you! Leave a comment below with your thoughts or any questions—happy cooking! 😊