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Butternut Squash and Carrot Soup in a bowl with jumbo croutons.

Butternut Squash and Carrot Soup

Jessica Vogl
A delicious recipe for Butternut Squash and Carrot Soup topped with jumbo croutons and spicy paprika oil.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6 servings

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 Butternut Squash and Carrot 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 Jumbo 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.
Keyword butternut squash, carrots, soup
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