This butternut squash carrot soup is a smooth, creamy-style soup made by simmering squash and carrots in broth, then blending until silky. It's a simple way to get a naturally thick soup without flour or heavy cream.
A Quick Look at the Recipe
✅ Recipe Name: Butternut Squash Carrot Soup
🕒 Ready In: ~40 minutes
👪 Serves: ~6 servings
🍽 Calories: ~190 per serving (estimated)
🥣 Main Ingredients: Chicken broth, butternut squash, carrots, onion, celery, garlic, butter
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - simmer, blend, finish with butter
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This version keeps the flavor savory with onion, celery, and garlic, then finishes with butter for richness and a softer texture. Because everything cooks in one pot before blending, it's straightforward and reliable even if you're making it for the first time.
If comforting soups like this are your style, you'll also enjoy several of our other easy recipes. Try our Chicken Turmeric Soup, Crockpot Potato Soup, Cheeseburger Soup, or Beef Barley Soup for simple soups you can make any night of the week.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Butternut Squash Carrot Soup:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Butternut Squash Carrot Soup:
- Recipe Notes & Tips:
- How to Store:
- Butternut Squash Carrot Soup FAQs:
- More Soups Recipes You'll Love
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- Butternut Squash Carrot Soup
Why You'll Love this Butternut Squash Carrot Soup:
Naturally Thick Texture: Butternut squash and carrots blend into a smooth soup without flour.
Simple, Savory Flavor: Onion, celery, and garlic build a balanced base that isn't overly sweet.
One-Pot Method: Everything simmers together, then blends right in the pot.
Rich Finish Without Cream: Butter adds richness and a smoother mouthfeel without needing heavy cream.
Easy to Make Ahead: The flavor holds up well and reheats smoothly.
Key Ingredients:
- chicken broth. Adds depth and savory balance. Use homemade chicken broth if you'd like more control over salt.
- butternut squash. The star of the soup, choose one that's firm and heavy for its size. Peel, seed, and cube before cooking for faster prep.
- carrots. Add sweetness and deepen the color without needing added sugar.
- butter. Stirred in at the end for richness and a silky finish. You can use ghee or olive oil for a dairy-free option.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Dairy-free option: Replace butter with olive oil or dairy-free butter.
- More spice: Add ½ teaspoon curry powder or a pinch of cayenne while simmering.
- Herb option: Add ½ teaspoon dried thyme or rosemary for a more savory finish.
- Thinner soup: Add more broth a splash at a time after blending.
- Richer soup: Stir in ¼ cup heavy cream or coconut milk after blending (optional).
How to Make Butternut Squash Carrot Soup:
- In a large pot add the chicken broth, butternut squash, carrots, onion, celery, salt and minced garlic.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash and vegetables are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.
- Stir in the butter and garnish with heavy cream if desired.
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Recipe Notes & Tips:
- Cook until very tender: The squash and carrots should pierce easily with a fork before blending for the smoothest texture.
- Blend safely: If using a blender, blend in batches and vent the lid slightly to release steam.
- Adjust after blending: Taste once smooth, then add salt if needed to balance the natural sweetness.
- Use butter at the end: Stirring it in after blending keeps the texture silky and the flavor more rounded.
- Control thickness: If the soup is too thick, add broth a splash at a time and stir until smooth.
How to Store:
Refrigerator: Store in an airtight container for up to 4-5 days. Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through.
Freezer: Let the soup cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently: If the soup thickens in the fridge, stir in a splash of broth or water while reheating to loosen the texture.
Butternut Squash Carrot Soup FAQs:
To make butternut squash carrot soup smooth and creamy, simmer the vegetables until very tender and blend thoroughly with an immersion blender or in batches in a blender. Stirring in butter at the end helps create a silkier texture without needing heavy cream.
Butternut squash carrot soup thickens naturally because squash and carrots puree into a dense base. If you want it thicker, use slightly less broth or simmer uncovered for a few minutes after blending.
Butternut squash carrot soup can taste too sweet if the squash and carrots are very ripe or if the broth is mild. Add a little more salt first, then balance with extra garlic, a pinch of black pepper, or a small splash of lemon juice to sharpen the flavor.
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Butternut Squash Carrot Soup
Ingredients
- 6 cups chicken broth
- 1 large butternut squash, peeled and cubed
- 4 large carrots, peeled
- 1 large onion, quartered
- 1 rib celery
- 4 garlic cloves, minced
- 1 teaspoon salt
- ¼ cup butter
Instructions
- In a large pot add the chicken broth, butternut squash, onion, carrot, celery, salt and minced garlic.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash and vegetables are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.
- Stir in the butter and garnish with heavy cream if desired.
Nutrition
Notes
- Cook until very tender: The squash and carrots should pierce easily with a fork before blending for the smoothest texture.
- Blend safely: If using a blender, blend in batches and vent the lid slightly to release steam.
- Adjust after blending: Taste once smooth, then add salt if needed to balance the natural sweetness.
- Use butter at the end: Stirring it in after blending keeps the texture silky and the flavor more rounded.
- Control thickness: If the soup is too thick, add broth a splash at a time and stir until smooth.
Kae says
This was so smooth and creamy, will make again!