Roasted Butternut Squash Carrot Soup with Browned Butter

This Roasted Butternut Squash Carrot Soup is the perfect bowl of comfort on a chilly day. The natural sweetness of roasted squash and carrots pairs beautifully with the warmth of ginger & cinnamon, the earthiness of the thyme, and the nutty browned butter adds an irresistible layer of richness. Silky smooth and deeply satisfying, this soup is refined enough to serve as an elegant starter at a dinner party and simple enough to enjoy on a busy weeknight with a grilled cheese.

One of the best parts about this delicious soup recipe is that roasting the whole butternut squash makes it so much easier to work with. Instead of struggling to peel and dice raw butternut squash, I simply slice it in half, scoop out the seeds, and let the oven do the rest. Once roasted, the caramelized flesh scoops out easily, no tedious peeling, no sticky sap, and no dreaded "squash hands." This method not only saves time but also creates richer, more complex flavors.  Roasted veggies have a much deeper flavor than boiled vegetables.

Roasting also deepens the natural sweetness of the vegetables, giving the soup its rich, layered flavor. Blended with broth, roasted garlic, thyme, and ginger, they become a velvety, nutrient-packed soup that's nourishing and indulgent. The final addition of browned butter brings depth and nuttiness that really puts this soup over the top. Naturally gluten-free and easily adapted to be vegan, this recipe celebrates seasonal ingredients at their very best.

With minimal hands-on time, this soup is also a meal-prep hero. It tastes even better the next day, freezes beautifully for up to three months, and makes a generous batch to feed the whole family. Pair it with crusty bread, a crisp salad, or a gooey grilled cheese sandwich, and you've got a complete, soul-warming meal that will quickly become a cold-weather favorite.

Looking for more delicious soup recipes? Try these: Broccoli Cheese Soup, Creamy Potato Leek & Cauliflower Soup, Beer Chili, or Hearty Sweet Potato & Black Bean Soup.

Why You'll Love This Soup Recipe

• Deep flavor from roasting: Roasting the vegetables caramelizes their natural sugars for a rich, savory-sweet base.
• Comforting and nourishing: Packed with vitamins A and C, fiber, and antioxidants.
• Brown butter magic: Adds a subtle nutty richness that elevates this soup.
• Make-ahead friendly: Perfect for meal prep or freezing for later.
• Flexible and customizable: Easily adaptable for vegetarian, vegan, or dairy-free diets.

Ingredient Highlights

• Butternut Squash: The star of the soup, this winter squash is naturally creamy and mildly sweet when roasted. Choose a squash that feels heavy for its size with no soft spots. The tan exterior should be uniform in color.
• Carrots: They enhance sweetness, and their earthiness pairs beautifully with squash. Look for medium-sized carrots that are firm and bright orange. Avoid baby carrots as they are too dry for this recipe. Full-sized carrots have better flavor.
• Onions: Provide the aromatic base and add savoriness and a subtle sweetness when caramelized during roasting. White onion can be substituted, but yellow onion gives the best flavor depth.
• Garlic & Ginger: Brighten and spice the soup's flavor, keeping it from being overly sweet.
• Garlic: Roasted garlic becomes sweet and mellow, adding depth without overpowering the delicate vegetable flavors.
• Thyme: Adds a herby, earthy note. 
• Broth: Use chicken or vegetable broth, chicken stock, or bone broth, depending on your preferences and dietary needs. Low-sodium is best, so you can control the salt level.
• Browned Butter: The finishing touch that brings nutty richness and complexity. The butter is simmered until it turns golden brown and develops a nutty aroma.

See the recipe card below for quantities.

Step-by-Step Instructions: Roasted Butternut Squash Carrot Soup

1. Step 1: Prepare for Roasting: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Cut carrots into 2-inch pieces, and quarter the onion.  Toss the vegetables with oil, salt, and pepper. Keep the head of garlic whole.  Trim off the top, place in aluminum foil, drizzle with a small amount of oil, and a pinch of salt.  Fold the aluminum foil into a tight packet around the head of garlic. Arrange butternut squash, carrots, onion, and garlic on the prepared baking sheets in a single layer.

2. Step 2: Roast: Roast for 35-40 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.

Tips for Success

• Don't Overcrowd the Pan: Spread vegetables in a single layer across two baking sheets if necessary. Overcrowded vegetables steam instead of roasting, missing out on caramelization. The caramelization is important for the depth of flavor in this soup.
• Cut Carrots & Onions Evenly: Uniformly sized pieces ensure even cooking.
• Watch Your Browned Butter: Butter can go from perfect to burnt quickly. Once it foams, turns golden, and smells nutty, remove it from the heat immediately. Learn more about how to brown butter from this great tutorial.
• Adjust Consistency Gradually: Start with less broth and add more as needed. You can always thin soup, but it's harder to thicken it once too much liquid is added.
• Taste and Season: Roasted vegetables vary in sweetness, so always taste and adjust seasoning before serving.
• Strain for Ultra-Smooth Texture: For restaurant-quality smoothness, strain the blended soup through a fine-mesh sieve, pressing solids with a spoon.  This step is unnecessary, but if you are really looking to impress guests, this final step creates flawless texture.

Substitutions & Variations

• Broth: Use bone broth for extra richness or vegetable broth for vegetarian/vegan.
• Spices: Add cumin, coriander, or curry powder for warmth.
• Garnishes: Top with roasted pumpkin seeds, croutons, or a drizzle of chili oil. Or add a dollop of Greek yogurt or sour cream for tanginess
• Vegetable Swaps: Replace carrots with sweet potatoes or parsnips. Add a roasted and seeded red bell pepper for extra flavor.
• Spice It Up: Add a pinch of cayenne pepper, red pepper flakes, or add a jalapeño to the roasting vegetables for heat.
• Apple Addition: Roast 2 cored and peeled Granny Smith apples alongside the vegetables for extra sweetness.
• Protein Boost: Stir in white beans such as cannellini or Great Northern for extra protein and fiber. Add them when adding the roasted vegetables and broth to simmer.  Puree as directed.  This will yield a thicker soup, so extra broth or water will be necessary to thin it out.

Dietary Variations

• Vegetarian: Use vegetable broth.
• Gluten-Free: Naturally gluten-free, just ensure broth is certified gluten-free.
• Vegan/Dairy-Free: Skip the browned butter and finish with a drizzle of good olive oil, cashew cream, or coconut cream for dairy-free and plant-based diets.
• Paleo: This recipe is naturally Paleo-friendly when made with the vegan variation using olive oil instead of butter.
• Whole30: Follow the Paleo modification and ensure your vegetable broth is Whole30 compliant.

Equipment Needed

• Essential Equipment:
  • Rimmed baking sheet
  • Large Dutch oven, heavy-bottomed large pot, or stock pot
  • Immersion blender or high-speed blender
  • Sharp chef's knife
  • Small saucepan (for browned butter)
  • Wooden spoon or spatula
• Optional but helpful:
  • Chinois fine-mesh strainer (for ultra-smooth texture)
  • Ladle
  • Airtight storage containers
  • Parchment paper

Freezer-Friendly Butternut Squash Carrot Soup Storage Instructions

Refrigerator: Store cooled soup in an airtight container for up to 5 days. The flavors actually improve after a day in the refrigerator.
Freezer: Freeze in portion-sized containers for up to 3 months. Leave space at the top of containers for expansion.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened. For frozen soup, thaw overnight in the refrigerator before reheating.

FAQs Butternut Squash Carrot Soup-

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