This versatile butternut squash carrot soup is delicious on its own, but it can also be customized with many different flavor variations. Make it vegan, stir in coconut milk, try it with apples or curry powder — the options are almost endless!
I love simple, seasonal butternut squash soup. Its velvety texture and sweet and savory flavor is heavenly on a chilly day. I can never decide if I want to gussy my soup up though!
There are so many options. I've created a versatile butternut squash carrot soup so that you can play with any flavors you want to.
I love the smooth texture of a pureed soup. Butternut squash is similar to sweet potato in that both vegetables make perfectly thick, velvety smooth, flavorful soups. (Try my Chipotle Sweet Potato soup next!)
I often make this butternut squash and carrot soup with apples in the fall. Sometimes I swap some broth for coconut milk and add a pinch of spice for a Thai-inspired soup. I can even make this butternut squash soup vegan for my sister-in-law!
I made a very simple butternut squash soup, so that it is easy to top with delicious things, or add delicious ingredients.
I started with onions, which I think add a nice savory flavor. I didn't add garlic because that might overpower the mellow butternut squash. You can add a clove of minced garlic if you like.
I used a cup of diced carrot, just because I like the flavor balance with the squash. They are the same color so no one notices, but what a great, sweet addition!
Using a pinch of nutmeg in savory dishes is a sneaky trick! It adds a depth of flavor that no one can decipher, but really makes a dish complete! You want to add just enough to add this depth, but not enough so that people know it's nutmeg. A pinch is just right.
Thyme adds the herby balance that completes a good butternut squash soup. It's not overpowering, yet adds savory appeal.
Low-sodium chicken broth and, of course, butternut squash rounds out the recipe.
How to Make Butternut Squash Carrot Soup
Making savory butternut squash soup is laughably easy! The onion, carrots, and squash are sauted in an oiled skillet just until the onion softens.
Then, the remaining ingredients are added and the whole soup is simmered until the veggies are tender.
Use an immersion blender to puree the soup, or carefully transfer it to a regular blender.
Can You Freeze Butternut Squash Soup?
Yes! Since this is a broth-based, pureed soup, it freezes very well. Let the soup come to room temperature, then freeze in freezer bags or freezer containers for up to three months.
When ready to eat, reheat from frozen or thaw overnight in the fridge first.
Recipe Variations to Try
Now comes the fun part where we get to talk about all the variations this butternut squash and carrot soup can take. What a delicious base to start with.
Some options you'll be swapping out ingredients, others just get added to this simple recipe. Have a blast experimenting and write in the comments below if you have a favorite combo!
- Make it vegan or vegetarian by swapping the chicken broth for vegetable broth.
- Coconut Butternut Squash soup is made by swapping one cup, or can, of chicken broth with the same amount of coconut milk.
- Add a teaspoon or two of ground curry powder to the basic soup recipe, or the coconut variation above for an Indian Curry Butternut Squash Soup.
- Make it a Thai-inspired soup by swapping a cup of broth for coconut milk, and adding 2 teaspoons red curry paste to the onions and squash while sautéing.
- For Latin flare add a cup of chopped poblano peppers, half a jalapeño and a clove of garlic to the onions. This is a sofrito flavor base and is great with a squeeze of lime at the end.
- For a Mexican soup swap ½ cup of the onion for 1 cup of salsa. Top finished soup with avocado and cilantro.
- Create an Italian squash soup by adding a can of tomatoes in place of 1 cup of broth and stirring in 2 to 3 tablespoons of prepared pesto at the end.
- For a fall favorite swap the carrots for a chopped, peeled apple. Top with crispy, dried apples and bacon for serving.
- A winter topping for this butternut squash soup is pomegranate arils and candied nuts or pistachios.
- For a creamy stir in, top it with a dollop of plain yogurt or sour cream and a sprinkling of parsley or scallions.
- Top with crispy fried onions and bacon bits for a hearty variation.
Check out more flavorful ideas using spices and herbs from your pantry with my Easy Tips for Using Spices!
Butternut Squash Soup Toppings
This butternut squash and carrot soup can be loaded up with as many toppings as you'd like.
Garnish with pomegranate arils, and candied nuts like me, or drizzle with olive oil, stir in a little yogurt or sour cream, sprinkle on chopped walnuts or pumpkin seeds, shred a little cheese over top, or dot with croutons.
There are so many topping options to experiment with!
What to Serve with Butternut Squash Soup
Not sure what goes well with butternut squash soup? Here are some side dishes you can try with soup:
- Sweet Cornbread
- Dinner Rolls
- Shaved Brussels Sprouts Salad
- Winter Citrus Salad
- Savory Ricotta and Three Bean Tarts
Tips for the Best Butternut Squash Soup
- The key to perfect pureed soup is a good blender. The more powerful, the better! I love my Vitamix for sure. You can use other brands like Blendtec, or Ninja.
- I've also pureed soups in my food processor in batches.
- Feel free to customize this soup to suit any ingredients you have on hand that need using up.
For more hearty, delicious soups, try one of my Best Winter Soups. They have tons of healthy vegetables and taste just as good in the spring!
Butternut Squash Carrot Soup
- 1½ tablespoons olive oil
- 1½ cups chopped onion
- 1 cup chopped carrots
- 8 cups diced butternut squash 1-inch dice
- ⅛ teaspoon nutmeg
- ⅛ teaspoon dried thyme
- 2 teaspoons kosher salt
- 4 cups low-sodium chicken broth Or vegetable broth
- In a stockpot over medium-high heat, heat olive oil and add onion, carrots and butternut squash. Stir to coat with hot oil. Cook, stirring occasionally until the onions are just starting to soften and turn translucent.
- Add the nutmeg, thyme and salt and broth. Cover and reduce heat to a simmer. Simmer until squash, carrots and onions are very soft.
- Use an immersion blender, or carefully transfer soup to a blender and blend until very smooth. Serve, or return to the pot to keep warm until serving. Top with various toppings if desired.
- **See notes for Instant Pot instructions.
Make a delicious soup recipe today
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe and Photos by Tara Teaspoon
Mary Bench says
Can't wait to try!
One of my favorite soups to make, but I’m dying over all the variations! Now I need to try them all!
Found your site and am in love! Thank you for these wonderful recipes! With this recipe, what would be the measurements of cooked butternut squash, if I were to use canned cooked butternut squash? Thank you so much!
Hi!Oh my goodness I'm so happy you found Tara Teaspoon and like the recipes. Thanks!! I have not tested the soup with squash puree so I don't know the exact measurements, but you should be good using about 4 to 5 cups of puree. 8 cups of diced butternut squash is about 5 lbs raw squash. And that roughly would make about 1/2 of the amount in puree once it's cooked down.