Cozy Fall Soup With Butternut Squash, Carrots & Onions 

The cold days are here! This isn’t the time for no-cook meals. You need a cozy, comforting, and satisfying dish. Well, there is no better recommendation than a soup that’s filled with butternut squash and onions. 

Trust me, this combo is a show-stopping, crowd-pleasing version. It brings seasonal flavors into your home while filling your mouth with classic goodness. 

I’ve used this recipe countlessly. It makes the best butternut squash and carrot soup. Guess what? Even as a beginner, you can whip this up seamlessly. 

Find out more by reading till the end!

Roasted Butternut Squash and Carrot Soup Recipe

Ingredients:

Below are the ingredients you need to make roasted butternut squash and carrot soup:

• 1 medium butternut squash, peeled, deseeded, and cubed
• 3–4 large carrots, peeled and chopped
• 1 large onion, roughly chopped
• 2–3 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 500ml (2 cups) vegetable or chicken broth
• 100ml (⅓ cup) cream or milk (optional for extra creaminess)
• Optional topping: crispy bacon bits or swirl of cream

Easy Step-by-Step:

Step 1: Prep the vegetables

Start by peeling the squash and carrots.

Afterwards, remove the seeds, and cut the squash into cubes and slice the carrots.

Roughly chop the onion and peel the garlic. 

Step 2: Roast the vegetables

Preheat oven to 400°F (200ºC).

Grease your baking dish with olive oil.

Add the vegetables.

Sprinkle them with salt, pepper, and paprika.

Before roasting, toss everything together for an even coating.

Roast for up to 40 minutes or until it is tender and slightly golden.

Step 3: Blend the soup

Now it’s easy!

Add broth and blend everything with an immersion blender until it is smooth.

Note: You can use a standard blender. However, it is advisable to do this in batches to prevent hot liquid spillage.

Step 4: Adjust the consistency

If you want a smoother finish, add cream or milk.

For a lighter version, add more broth until it reaches your desired texture.

Step 5: Serve

Feel free to top the soup with bacon or a swirl of cream if desired.

Scoop into bowls and enjoy!

Can I Use Other Vegetables?

Yes, you can use other vegetables like sweet potatoes, parsnips, or roasted red peppers. You can either swap them with carrots and squash or add them to the mix. Both options are perfect.

Can I Make This Soup Ahead?

Absolutely, you can make roasted butternut soup ahead. It is a great meal prep option. Simply roast the veggies and blend the soup up to 3 days ahead. When you’re ready to eat, reheat on the stove and stir in cream before serving. 

It holds up pretty well.

Can I Make This Soup Without Cream?

You don’t have to add cream before enjoying this soup. Naturally, roasted veggies are creamy. So, they don’t need dairy to achieve that texture. You can skip the cream entirely or use a splash of coconut milk instead. 

If you want a vegan alternative, opt for plant-based cream. 

Nothing is stopping you right now! Get these ingredients, follow my simple preparation formula and make magic in your kitchen tonight. You won’t stop making this butternut squash soup throughout this cold season!

Also, don’t forget to drop your beautiful thoughts in the comment section. I look forward to reading them all.

Have fun cooking!