Creamy butternut squash and carrots blend together beautifully in this satisfying Butternut Squash and Carrot Soup recipe. Basic ingredients make this easy recipe a regular go-to for a quick, delicious meal.
You guys! This soup is so easy to make and is one of our favourite fall soup recipes.
We all likely have a favourite restaurant that serves butternut squash and carrot ginger soup that we would love to make at home. Restaurants like Panera Bakery - one of our favourites! Well, now you can make this soup at home - it's SO tasty!
You need this soup in your life 🙂 My original recipe had ¼ cup of cream in it and you don't need it!! I tested it twice without the cream and it is absolutely delicious. I love the simplicity of this recipe and how it delivers big on flavour and texture.
It is so easy to make and so practical to have on hand to reheat for lunch the next day. It will keep in the fridge for up to five days. You can also freeze this soup! Put it into freezer safe zipper bags or freezer safe glass containers.
Butternut squash - look for a squash that's a consistent beige colour with no cuts or bruising. I used to roast butternut squash for soup, however I find that boiling it cuts down significantly on the prep times and still tastes amazing!
If you want to use roasted butternut squash in this recipe, you can do that and scoop it out!
Carrots - fresh carrots add a lot of flavour in this soup. For a change, you could substitute sweet potato for the carrots.
Onions - you can use cooking onions for this recipe or sweet onions such as Vidalia onions.
Butter - this recipe started out with a lot more butter and cream. I've paired it down and it tastes delicious with less. I would highly recommend butter although you could use margarine as well. When you're sautéing the vegetables, you can substitute olive oil for the butter.
Chicken stock - if you have homemade on hand, use that. If not, use any of the pre-packaged that you can buy in the grocery store in the soup section. There are many varieties out there. Vegetarian? Substitute vegetable broth!
Salt & black pepper - I've been using a sea salt grinder for awhile now and I love it, but you can use regular table salt. I always hesitate to say 'salt to taste' because then you cannot measure the sodium in a recipe. I've indicated ½ tsp. for this recipe but you can add more to suit your taste. The type of chicken broth, (or chicken stock) that you use will also add additional salt flavour to the recipe, so keep that in mind.
Ground ginger - the ginger gives this soup that nice little zip that Butternut Squash soup is known for. You can add more to taste here. Our family prefers ½ tsp of ground ginger.
Dried thyme - if you're going to use fresh, I would recommend about 2 tsp. of fresh.
If you really want cream in this soup, I would recommend adding in ¼ cup of half and half or light cream :). I won't judge!!
1. Peel and chop butternut squash into 1-2" cubes. Set aside.
2. Peel and thinly slice carrots and set in bowl with butternut squash.
3. Peel and chop onions and place in bowl with squash and carrots.
4. In a large, heavy bottomed saucepan (I like to use a Dutch oven), melt butter.
5. Add in chopped vegetables, salt and pepper and saute for 10 minutes, stirring often.
6. Pour in chicken stock and bring to a boil over medium-high heat stirring occasionally.
7. Reduce heat to medium and simmer for 25-30 minutes until squash is very tender.
8. Using a blender, carefully pour in the mixture and process/blend for 1-2 minutes until soup is creamy. (you can also use an immersion blender).
9. Return soup to cooking pot and heat to almost boiling. Add additional chicken stock if a runnier soup is desired. (Start with ½ cup when adding stock into the soup)
Ginger, cinnamon, thyme and sage are delicious flavours to add to your soup recipe. Start with ¼ tsp. and increase until desired flavour is achieved.
Herbed Beer Bread is delicious served for dipping into your soup! A side salad is also a nice addition to your soup when serving it as a main dish.
bread recipes you can enjoy with this soup
Did you enjoy this recipe? Please take a moment to comment below and give it a five-star recipe rating. I would love to hear from you! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!Print