If you’re looking for a hearty soup that fills you up with few ingredients then you need to try my Roasted Butternut Squash Carrot Soup. Butternut squash and carrot compliment each other perfectly in this rich, thick and smooth soup, while roasting the vegetables gives a real depth of flavor and a velvety texture.
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If you love this soup then you might also like to try my Roasted Pumpkin Tomato Soup, Pumpkin Sweet Potato Soup or my 3 Ingredient Butternut Squash Soup recipe. Or for something a bit more filling and filled with protein, my Pumpkin and Lentil Soup is a great option.
What’s to Love About Butternut Squash Carrot Soup
- allergy friendly – this soup is gluten free, dairy free, nut free and egg free and so suitable for anyone with these allergies.
- vegetarian – I have used chicken broth in this recipe but you can easily make this soup vegan and vegetarian by using vegetable broth instead.
- simple recipe – this simple and easy recipe requires minimal equipment and very few steps, while being big on taste.
- great for meal prep – make this soup in advance and freeze in individual servings for an easy lunch or dinner. Or store in the fridge for up to 4-5 days.
Ingredients Notes & Substitutions
To make this soup you will need the ingredients below. I have popped down any potential ingredient substitutions as well as ingredient notes. All of these ingredients can be found at your local grocery store.
- butternut squash – the butternut squash gives this soup a natural sweetness. You could also use sweet potato or Kent pumpkin in place of the butternut squash.
- carrots – I slice the carrots in half length ways and then into thirds so that they roast nicely. Carrots take a long time to roast normally so this helps to reduce their roasting time.
- onion – I’ve used brown onion in this recipe but you could also use white onion.
- olive oil – I always opt for extra virgin olive oil as it is less processed and more nutritious.
- garlic – this soup is big on garlic, I’ve used a whole head of garlic – though it was quite a small head of garlic. If you’re not a garlic lover like me then you can reduce to 4 or so garlic cloves.
- sea salt – this recipe calls for finely ground sea salt, if using sea salt flakes then you will need to increase the amount of salt to taste.
- cracked black pepper
- chicken stock – as I mentioned earlier, if you would like to make this soup vegan/vegetarian then swap the chicken stock for vegetable stock. I prefer to use homemade stock when I have some of my vegetable stock or chicken broth on hand. Otherwise I use a good quality store bought liquid broth. You can use broth or stock in this recipe.
- fresh thyme – if you don’t have fresh thyme then you can swap for 1/4 teaspoon dried thyme. You can also swap for other herbs like sage leaves, marjoram or parsley.
Cheese Crisps
All you need to make the cheese crisps is cheddar cheese. If you are vegan or dairy intolerant then don’t make the cheese crisps. Instead you can make some croutons if you would like something crunchy on top.
Optional Variations
- Spicy – add a pinch of cayenne pepper (or more depending on your spice level preference).
- Creamy – add a dash of heavy cream or full fat coconut milk for a more creamy soup.
- Ginger – add a small knob of fresh ginger to the soup when simmering for a butternut squash carrot ginger soup.
How to Make Roasted Butternut Squash Carrot Soup
Follow these easy instructions to make my Roasted Butternut Squash and Carrot Soup.
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First, preheat the oven to 200 degrees Celsius | 392 F. Grease two large baking dishes with olive oil.
Prepare the vegetables by slicing the carrots in half lengthways and then thirds, peel the onion and cut into wedges. Peel the butternut squash and remove the pumpkin seeds and then cut into cubes. Cut the heads of garlic in half crossways.
Add half of the chopped veggies (butternut squash, carrot and onion) into each baking dish. Drizzle with olive oil and season with salt and pepper and toss to coat all of the vegetables evenly in seasoning.
Nestle the halved garlic heads into the veggies and place the trays into the oven to roast for an hour. Once roasted, remove from the oven and set the garlic heads aside on a seperate plate to cool.
Tip all of the roasted vegetables into a large casserole pot or large saucepan along with the stock and thyme leaves. Bring to a boil and then reduce to a medium heat to simmer with the lid on. Give the soup a good stir and simmer until the carrots and squash are fork-tender. Sometimes the carrots aren’t soft enough after roasting, depending on the size of the carrots.
Once the carrots are all tender, turn off the heat and carefully use an immersion blender to blend the soup until smooth and velvety.
To make the cheese crisps, reduce the heat of the oven to 180 C | 356 F. Line a baking sheet with parchment paper. Tip the grated cheese out onto the tray and then spread out in an even layer. Place the tray into the oven for 10 minutes or until the cheese is golden brown all over. Remove from the oven and allow to cool completely before breaking into large chunks.
Storage
Store covered in the pot in the fridge for up to 4-5 days. Reheat before serving. Alternatively, freeze in a glass airtight container in the freezer. I like to freeze in individual serving sizes for easier defrosting.
Roasted Carrot and Butternut Squash Soup with Cheese Crisps
Equipment
- Sharp knife
- Chopping Board
- 2 Large Baking Dish
- Large casserole pot
- Baking Tray
- Parchment paper
- Immersion blender
Ingredients
- 1.6 kg butternut squash, peeled, de-seeded and cubed
- 500 grams carrots, cut into 2-inch pieces
- 1 large brown onion, peeled and quartered
- 3 tablespoons extra virgin olive oil
- 1 head garlic, sliced in half crossways
- ½ teaspoon sea salt, finely ground
- Cracked black pepper, to taste
- 4 sprigs fresh thyme, stems removed
- 2 1/2 cups chicken stock, or vegetable stock
Cheese Crisps
- ½ cup grated cheddar cheese, firmly packed
Instructions
- Preheat the oven to 200 degrees Celsius. Grease a large baking dish with olive oil.
- Add the butternut squash cubes, carrot pieces and quartered onions to the baking dish. Drizzle with the olive oil and add the salt, pepper and dried rosemary. Toss to coat evenly and then spread out into an even layer.
- Nestle the halved garlic heads into the vegetables and then place the tray into the oven to roast for one hour. After one hour, remove from the oven and reduce the oven temperature to 180 degrees Celsius.
- Meanwhile, to make the cheese crisps, line a baking tray with parchment paper. Sprinkle the cheese over the parchment paper so that it is spread out but not too much. Place the tray into the oven and bake for 10 minutes or until the cheese is melted and golden brown all over. Remove from the oven and set aside to cool before breaking into large pieces.
- While the cheese crisps are baking, add the roasted carrot, butternut squash and onions to a large casserole pan. Once the garlic is cool enough to touch, squeeze the roasted garlic out of the skin and into the pan.
- Add the chicken stock and fresh thyme leaves to the pan and bring to a boil. Once boiling, reduce to a simmer for 5 minutes. Turn off the heat and use an immersion blender to blend until smooth and creamy.
- Serve topped with the cheese crisps, cracked black pepper and some fresh thyme leaves.
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