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!
Why I Love This Recipe
Soup doesn’t have to be complicated to taste amazing, and this one proves it. The flavors are rich, but the ingredients are simple and wholesome.
- Naturally creamy without needing heavy cream
- Easy to make with just one pot and a blender
- Light but still filling and satisfying
- Freezer-friendly for later
- Perfect balance of sweet, savory, and earthy flavors
Servings & Time
Servings: 4 bowls
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
What You’ll Need
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 3 medium carrots, peeled and sliced
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ¼ cup heavy cream or coconut milk (optional, for creaminess)
- Fresh parsley for garnish
Pro Tips
- Cut squash into small cubes so it cooks faster and blends smoother
- Sauté onions and garlic first to build a deep flavor base
- Use an immersion blender right in the pot to save cleanup
- Add cream or coconut milk at the end for extra richness
- Garnish with herbs or roasted seeds for texture
Tools Required
- Large pot
- Wooden spoon
- Knife and cutting board
- Blender or immersion blender
- Ladle
- Serving bowls
Substitutions and Variations
- Use sweet potatoes instead of squash for a twist
- Add a pinch of curry powder for warmth
- Skip cream for a lighter version — it’s still naturally creamy
- Use chicken broth instead of veggie broth if that’s what you have
- Top with roasted pumpkin seeds or croutons for crunch
Make Ahead Tips
- Peel and chop the squash and carrots the night before to save time
- Cook the soup ahead and refrigerate for up to 4 days
- Freeze cooled soup in containers for up to 3 months
Step 1: Sauté Onion and Garlic
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook for 2–3 minutes until fragrant and softened.
Step 2: Add Squash and Carrots
Add 4 cups cubed butternut squash and 3 sliced carrots to the pot. Stir and cook for 5 minutes to start softening the vegetables.
Step 3: Add Seasonings and Broth
Stir in ½ tsp salt, ¼ tsp black pepper, and ½ tsp dried thyme. Pour in 4 cups vegetable broth and bring to a simmer.
Step 4: Simmer
Cover and simmer for 20 minutes, stirring occasionally, until squash and carrots are very tender.
Step 5: Blend Soup
Turn off heat. Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy.
Step 6: Add Cream and Finish
Stir in ¼ cup heavy cream or coconut milk for added creaminess. Taste and adjust seasoning if needed.
Step 7: Serve
Ladle the soup into bowls. Garnish with fresh parsley and serve warm.
Leftovers and Storage
- Store soup in an airtight container in the fridge up to 4 days
- Freeze in individual portions for up to 3 months
- Reheat gently on the stove, adding a splash of broth if too thick
Macros Information (per serving, approx.)
- Calories: 190
- Protein: 3g
- Fat: 7g
- Carbs: 30g
- Fiber: 6g
Why This Recipe Works (Quick Science)
- Squash and carrots soften and caramelize, releasing natural sweetness
- Onions and garlic create a savory flavor base
- Blending traps air and starch, giving a naturally creamy texture
- A touch of cream enhances richness without overpowering the veggies
Common Mistakes
- Cutting squash too big, which makes it cook unevenly
- Not simmering long enough, leaving the veggies too firm
- Over-blending, which can make the soup gummy if done excessively
- Adding cream too early, which may curdle during cooking
What to Serve With
- Crusty bread or garlic toast
- A fresh green salad
- Roasted chickpeas or pumpkin seeds on top
- Grilled cheese for a classic combo
FAQ
Can I make this vegan?
Yes — just use olive oil and coconut milk instead of cream.
Can I roast the veggies first?
Definitely, it adds a deeper flavor to the soup.
Can I use frozen squash?
Yes, it works perfectly and saves prep time.
Does it freeze well?
Yes, it’s one of the best soups to freeze.
How can I thicken the soup?
Simmer uncovered to reduce or add an extra carrot or potato before blending.
This soup is warm, creamy, and nourishing — the perfect bowl for cozy days.