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    Home » Healthy

    Butternut Squash Carrot Soup

    Published: Dec 26, 2017 / Updated: Nov 3, 2019 / 32 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This butternut squash carrot soup recipe is healthy, simple, and has a great depth of flavor from the roasted vegetables!

    simple butternut squash and carrot soup in a bowl with a spoon

    This squash and carrot soup is a big bowl of comfort for those seemingly never-ending winter days. Wow, that sounded depressing.

    I hope you had a great Christmas (if you celebrate) or at least a great day off work if you don't. 😉

    I have the whole week off work, and I am sooo glad. I need a rest, but I'm also going to be putting many hours into the blog during my time off my day job.

    At least I get to sleep in. That's the main thing I care about really.

    roasted carrots and squash on a baking sheet close-up

    I made really quick croutons for the photos. I actually burned the first batch.

    That wasn't a good day... I managed to burn the croutons and some chocolate within the span of about an hour. Multi-tasking is generally not a good idea for me.

    For the batch that did work, I simply used the same baking sheet that the veggies were roasted on, and I cut up bread and tossed it with a bit of olive oil and popped them in the oven for 10 minutes.

    Croutons are the perfect addition to this soup.

    white bowl of butternut squash carrot soup

    I tried to get as much flavor out of these veggies as possible.

    Roasting them is one of my favorite ways of bringing out their flavor, but I also really like to add a bit of balsamic vinegar to roasted vegetables. The vinegar mellows out as it cooks, and you're left with another delicious layer of tastiness.

    After roasting the veggies, you quickly boil them with the onions and broth. Then blend the soup and it's ready to go.

    Easy, delicious, and the perfect thing to counter the holiday feasts. 🙂

    If you like the sound of this recipe (and you like orange-colored soups), you may also like my easy butternut squash soup, this spicy sweet potato soup, my carrot and celery root soup, or my acorn squash and carrot soup.

    close-up of healthy butternut squash carrot soup in a bowl topped with croutons

    Hope you love this roasted butternut squash and carrot soup recipe!

    Let me know in the comments below if you've made it.

    This butternut squash carrot soup recipe is healthy, simple, and has a great depth of flavor from the roasted vegetables! 

    Butternut Squash Carrot Soup

    This butternut squash carrot soup recipe is healthy, simple, and has a great depth of flavor from the roasted vegetables!
    4.80 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Soup
    Cuisine American
    Servings 4
    Prevent your screen from going dark

    Ingredients
     

    • 4 large carrots peeled 
    • 1 medium butternut squash peeled, seeds removed
    • 4 tablespoons olive oil divided
    • 3 tablespoons balsamic vinegar
    • 1/2 teaspoon garlic powder
    • 5 dashes Italian seasoning
    • Salt & pepper to taste
    • 1/2 medium onion chopped
    • 4 cups vegetable broth
    • 1/4 teaspoon ground cumin

    Instructions
     

    • Preheat oven to 400F and move the rack to the middle position.
    • Prep your carrots and squash. I sliced my carrots into approx. 1/4" thick slices and the squash into about 3/4" pieces so everything cooks fairly evenly.
    • Add the carrots and squash to a baking sheet and toss with 3 tablespoons olive oil, the balsamic vinegar, garlic powder, Italian seasoning, and salt & pepper. Roast for 35-45 minutes, or until the carrots and squash are nice and soft and lightly browned. It's a good idea to check how they're doing after about 25 minutes or so, and you can also give the veggies a flip/stir at this point if you wish.
    • When the veggies are about done roasting, heat the remaining tablespoon of olive oil over medium-high heat in a soup pot. Sauté until the onion is lightly browned (5-7 minutes). 
    • Add the carrots and squash, vegetable broth, and ground cumin to the pot. Increase heat to high and once it starts to gently boil, reduce heat to medium-low and simmer for 5-10 minutes. 
    • Take the pot off the heat and blend the soup in batches (I suggest waiting at least 10 minutes for the soup to cool first to make this safer). Once the soup is blended, season with extra salt & pepper and thin with some water if needed.

    Notes

    • Serves 4+
    Keyword butternut squash carrot soup
    Author Natasha Bull
    « Maple Pecans Recipe
    Winter Brussels Sprouts Slaw »

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    1. AngelaML says

      November 6, 2022 at 5:31 AM

      5 stars
      Hi Natasha,

      I made this soup last night - it was so tasty! I did switch up a few little things. I upped most of the spices, and substituted cinnamon for the cumin. I also added ginger as someone else had suggested, and also added cheese tortellini instead of the croutons. Used chicken broth instead of veggie.

      As a cooking newbie, I have to say that parchment paper has rocked my roasting world. I used to always line my baking sheets with foil but many foods would stick to that. I read a tip to use parchment paper instead and am never going back!

      I had to use 2 baking sheets for 4 lbs of cut up squash and 1 lb of cut up carrots. The ratio was great for us. Loved the spices. This recipe took a lot of time for me, but the work was easy. 🙂

      I used my immersion blender, which I am loving. Plan to make a lot more soups now that it's getting into fall/winter. Going to share some with my MIL.

      Reply
      • Natasha says

        November 6, 2022 at 9:46 AM

        I'm so glad you enjoyed it!! 😀 I love parchment paper too. I just have to always remind myself not to use it when I need to broil haha...

        Reply
    2. Megan says

      November 17, 2019 at 5:41 PM

      5 stars
      Yum, Yum, Yum!
      I just made this soup and it is SO good. Love the spice combo! I used chicken broth instead of veggie broth; also, added fresh garlic with the onions, as I didn't have any garlic powder. Thanks for this simple and delicious recipe!

      Reply
      • Natasha says

        November 17, 2019 at 5:47 PM

        Yay!! So happy to hear it, Megan! Thanks so much for leaving me a comment. 😀

        Reply
    3. Lacie Rabenhorst says

      March 2, 2019 at 8:10 PM

      Just made this and it was DELICIOUS!! Saved the squash seeds and salted them to toast with the veggies as a soup garnish. Thanks for the recipe!

      Reply
      • Natasha says

        March 2, 2019 at 11:12 PM

        That's great to hear, Lacie! I love your idea on how to use the seeds.

        Reply
    4. Audra Gardei says

      January 18, 2019 at 4:39 PM

      I added chicken broth instead of vegetable. I also added a bit of fresh ginger... I forgot the cumin... I used an immersion blender. This is fantastically delicious.

      Reply
      • Natasha says

        January 19, 2019 at 11:32 AM

        Yay! So happy you liked it, Audra! 🙂

        Reply
    5. Teri Batye says

      January 14, 2019 at 2:19 PM

      5 stars
      I just made this soup today for the first time and it is MARVELOUS! The only change I made was using coconut oil instead of olive oil. I cooked everything for the max amount of time given and the soup was very creamy after blended (I used an immersion blender) so I didn't need to add any extra liquid. The cumin comes through in a nicely subtle way, but adds just the right flavor! Can't wait to try some more of your recipes!

      Reply
      • Natasha says

        January 14, 2019 at 3:27 PM

        I am so happy you liked it, Teri!! 🙂

        Reply
    6. Mary Jo says

      January 8, 2019 at 8:45 AM

      I am getting ready to make this recipe. soup is my comfort food! but what does 5 dashes of Italian Seasoning look like . I have always thought of dashes as a liquid measure. I will of course improvise but wanted to hear what you meant. anxious to make it. My sister loved it and sent along the recipe.

      Reply
      • Natasha says

        January 8, 2019 at 8:51 AM

        Hi Mary Jo! According to Google, a dash represents 1/8 of a teaspoon. Basically, I buy the little McCormick jars and I shake the jar into the pot/pan/whatever 5x if that makes sense haha. It can be kinda arbitrary for sure. So it's not that much seasoning. Kinda like a generous pinch, I suppose. I'm so happy your sister liked it, and I hope you do as well. 🙂

        Reply
    7. Lisa says

      December 19, 2018 at 4:47 PM

      Hi - i am going to looking forward to making this, but am using already cut-up squash and baby carrots. What is rough ratio of squash to carrots? 2 to 1?

      Reply
      • Natasha says

        December 19, 2018 at 5:08 PM

        Hi Lisa! The ratio is fairly close to 1:1 I think. I wouldn’t worry too much. Add fewer carrots if you want it to taste more squash-like. Hope you enjoy it! Happy holidays ❤️

        Reply
    8. Lana says

      April 5, 2018 at 3:16 PM

      4 stars
      Wow :)) Thank you for such a SIMPLE, yet flavourful recipe! Only change I would make: saute' the cumin with the onions in step 4 as to "wake up this spice and bring forth more of the cumin flavour". Apart from that, I love this recipe and will make it again, xx

      Reply
      • Natasha says

        April 5, 2018 at 3:17 PM

        I'm so happy you liked it, Lana! Great tip!

        Reply
    9. Tieghan Gerard says

      December 27, 2017 at 9:58 PM

      Love the pretty orange color of this soup!

      Reply
      • Natasha says

        December 28, 2017 at 4:30 PM

        Thanks, Tieghan!

        Reply
    10. Jennifer Farley says

      December 27, 2017 at 9:53 PM

      That vibrant color! Wow!

      Reply
      • Natasha says

        December 28, 2017 at 4:30 PM

        Thank you 🙂

        Reply
    11. Gina @Running to the Kitchen says

      December 27, 2017 at 7:33 PM

      This looks so cozy!

      Reply
      • Natasha says

        December 27, 2017 at 9:20 PM

        Thanks, Gina!

        Reply
    12. Jennifer @ Show Me the Yummy says

      December 27, 2017 at 1:06 PM

      Love this soup so much <3

      Reply
      • Natasha says

        December 27, 2017 at 2:47 PM

        Thank you!!

        Reply
    13. Matt Robinson says

      December 27, 2017 at 12:33 PM

      My boys and I would absolutely love this!

      Reply
      • Natasha says

        December 27, 2017 at 2:47 PM

        Thanks, Matt!!

        Reply
    14. naomi says

      December 27, 2017 at 12:04 PM

      I have had kitchen days like that, but at least you had a great soup in the end. And I'm totally with you - roasted veggies add so much to soup. This looks fantastic- so creamy and cozy.

      Reply
      • Natasha says

        December 27, 2017 at 2:48 PM

        Thanks so much, Naomi. Yeah... I think we all have those days hahaha.

        Reply
    15. Mary Ann | The Beach House Kitchen says

      December 27, 2017 at 10:44 AM

      That looks like the coziest bowl of soup ever!! Happy New Year Natasha!

      Reply
      • Natasha says

        December 27, 2017 at 2:49 PM

        Thanks so much, friend! I wish you nothing but the best in 2018. 🙂

        Reply
    16. Natasha's Sister says

      December 26, 2017 at 9:48 AM

      5 stars
      Um since it's like minus 40 I could really use this to warm up. Are you bringing me some?

      Reply
      • Natasha says

        December 26, 2017 at 10:21 AM

        No.

        Reply

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