As the cold months settle in, it's time for some cozy, warming comfort foods! I almost always have a batch of soup going and this Butternut Squash and Carrot Soup topped with jumbo croutons and spicy paprika oil is one of our favorites. It's a savory, one-pot soup recipe that doesn't require roasting any ingredients before adding them to the soup pot!
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Why you'll love this recipe
- This savory, one-pot soup doesn't require roasting any ingredients before adding them to the soup.
- Looking for other healthy soup recipes? Try this Healthy Chicken Tortilla Soup and this Roasted Red Pepper and Tomato Soup.
- The spicy paprika oil gives this soup a bit of a spicy kick - add more or less, to your liking!
- Soup is easy to freeze! Make a big batch and freeze some to enjoy later.
- This is an easily adaptable recipe that you can make your own with a few easy substitutions and variations.
Ingredients
There are just a few key ingredients you'll need to bring this soup together.
- Butternut squash: You can be pretty generous with the butternut squash for this recipe; I always go for a larger rather than smaller squash. That said, if you find yourself a bit short on squash, you can always add more carrots to compensate.
- You might also like this Butternut Squash and Red Pepper Soup!
- Carrots: These can be any shape or size. Since we'll pureé the soup, it doesn't matter the shape of carrot that you use. I personally choose to peel the carrots, but this is optional! If you're not going to peel the carrots, make sure to clean them very thoroughly before adding to the soup.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe (most soups are!), so feel free to modify to suit your tastes or the ingredients you have on hand. A few of my favorite variations are:
- Make it vegan: Use vegetable stock (rather than chicken stock) to make this a vegan soup.
- Use sweet potato : No butternut squash on hand? Use sweet potato instead!
- If you have a few odds-and-ends ingredients in the fridge (some half-chopped onions or shallots, some extra herbs, half a tomato, etc.), throw them in!
- Try a pumpkin version of this soup with this Pumpkin and Carrot Soup!
How to Make Butternut Squash and Carrot Soup
This recipe comes together in a few easy steps! You'll have hot soup ready to enjoy in no time. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Cube and chop all of your ingredients. The soup will be puréed, so this can be a rough chop!
- Step 2: Sautée the onions and garlic in a large soup pot or Dutch oven.
- Step 3: Add the chopped butternut squash and carrot.
- Step 4: Add spices. Cook for 1 minute, stirring to combine.
- Step 5: Add the chicken or vegetable stock, stirring to combine.
- Step 6: Cover and simmer for 25 minutes until the squash and carrots are fork-tender. Let the soup cool, then purée in a blender or in the soup pot with a hand-held immersion blender.
Expert Cooking Tips
- The soup will be puréed, so you don't need to worry about carefully chopping the ingredients. A coarse chop is fine!
- You can adjust the thickness of the soup by adding more soup stock (or water).
- Let the soup simmer until the squash and carrots are fork-tender (you can easily pierce them with a fork).
- Soup is great for freezing! Once the soup has cooled fully (after puréeing), transfer to a freezer-safe container or bag and freeze for up to 3 months.
- Serve this soup with some Sourdough Discard Focaccia or some Sourdough Discard Breadsticks.
Storage
Refrigerator Storage: Once cooled, transfer to an airtight container and store in the refrigerator for 3-4 days. Reheat the soup on the stovetop or in the microwave for 60-90 seconds until warm.
- Store the croutons separately in an airtight bag or container.
- Store the paprika oil in an airtight container in the refrigerator for up to 4 days.
Freezer Storage: Once fully cooled, transfer to a freezer-safe container and freeze for up to 3 months. To reheat, let the soup thaw in the refrigerator overnight, then heat in the microwave for 60-90 seconds until warm.
Recipe FAQs
You can modify the amount of chicken stock that you add to the soup to make it thicker or thinner. If you feel like it's still too thick, add a little water to reach your desired consistency.
No! This is a one-pot recipe. Of course, if you would rather roast the squash first, you certainly can. Just make sure to simmer the soup long enough for all ingredients to be fork-tender.
More Healthy Soup Recipes
If you tried this Butternut Squash and Carrot Soup or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Butternut Squash and Carrot Soup
Equipment
Ingredients
For the Soup
- 2 Tablespoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves chopped
- 1 butternut squash 3-4 lbs, peeled and cubed
- 1 cup carrot chopped
- 1 Tablespoon fresh ginger grated
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- roasted pepitas optional, for serving
For the Croutons
- 2-3 cups crusty bread cubed
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Spicy Paprika Oil
- ⅓ cup olive oil
- 2 teaspoons smoked paprika
- ½ teaspoon red pepper flakes
Instructions
For the Soup
- Heat olive oil in a large Dutch oven over medium heat. Add the onion and sautée until softened and translucent, about 5 minutes. Add the garlic and sautée for an additional 1-2 minutes until fragrant.
- Add the chopped butternut squash, carrot, ginger, salt, black pepper, cayenne pepper, cinnamon and nutmeg. Cook and stir for 1 minute, then add the chicken broth and stir to combine. If needed, add additional water to ensure all ingredients are submerged in liquid.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the butternut squash and carrots are fork-tender. Remove from heat and allow the soup to cool.
- Transfer the soup to a blender or use a hand-held immersion blender to blend to a smooth consistency. If you feel the soup is too thick, you can add more water as needed.
For the Croutons
- While the soup simmers, preheat oven to 350°F.
- Coarsely chop the crusty bread into ½-inch or ¾-inch cubes. Drizzle with 2 Tablespoons olive oil, salt and pepper. Toss to combine and evenly coat. Spread on a baking sheet.
- Bake in the oven for 10-15 minutes, tossing halfway, until they are browned and crisp. If you're making larger croutons, they may need some additional time. Set aside to cool.
For the Spicy Paprika Oil
- Before serving, heat ⅓ cup olive oil in a small saucepan over low heat. Add the paprika and red pepper flakes, stirring constantly, just until fragrant (1-2 minutes).
- Remove from heat and set aside to cool.
- To serve, fill bowls with soup, drizzle with spicy paprika oil and add jumbo croutons. Top with roasted pepitas, if desired.
Jessica Vogl says
Delicious and simple. A classic flavor combination that the whole family loves!