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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! 
4.80 from 5 votes

Butternut Squash Carrot Soup

This butternut squash carrot soup recipe is healthy, simple, and has a great depth of flavor from the roasted vegetables!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4


  • 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


  • 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.


  • Serves 4+

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Hi! I’m Natasha.

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  1. AngelaML says:

    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.

    1. Natasha says:

      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…

  2. Megan says:

    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!

    1. Natasha says:

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

  3. Lacie Rabenhorst says:

    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!

    1. Natasha says:

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

  4. Audra Gardei says:

    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.

    1. Natasha says:

      Yay! So happy you liked it, Audra! 🙂

  5. Teri Batye says:

    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!

    1. Natasha says:

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

  6. Mary Jo says:

    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.

    1. Natasha says:

      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. 🙂