Squash Soup with Carrots

Name: Squash Soup with Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 2 large carrots, peeled and diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; Salt and pepper to taste; 2 tablespoons olive oil; Fresh herbs for garnish (optional)

Highlighted under: Healthy & Light

A comforting and creamy soup made with roasted squash and sweet carrots, perfect for chilly days.

Created by

Arabella Scott

Last updated on 2025-12-25T17:43:03.630Z

This delightful squash soup combines the natural sweetness of carrots with the rich, buttery flavor of roasted squash. It’s a simple yet satisfying dish that warms you from the inside out.

        Why You'll Love This Recipe
        Comforting and creamy texture that warms your soul
Naturally sweet from the roasted squash and carrots
Perfectly spiced for a burst of flavor in every spoonful

      

The Benefits of Squash and Carrots

Squash and carrots are not only delicious but also packed with nutrients. Butternut squash is a fantastic source of vitamins A and C, both essential for maintaining healthy skin and boosting your immune system. Carrots contribute a healthy dose of beta-carotene, which the body converts into vitamin A, supporting eye health and vision.

In addition to their nutritional benefits, these vegetables provide natural sweetness that shines through in this soup. Roasting them enhances their flavors, creating a rich and comforting base that elevates the entire dish. This recipe combines health and flavor seamlessly, making it a perfect option for those looking to eat well without sacrificing taste.

Tips for Perfecting Your Soup

To ensure your squash soup is velvety and smooth, make sure to roast the vegetables until they are tender and lightly caramelized. This step not only enhances their flavor but also contributes to a deeper, more complex taste in the final product. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is for a delightful contrast.

Experimenting with spices can also elevate your squash soup. While cumin adds a warm, earthy flavor, consider trying a pinch of nutmeg or a dash of cayenne pepper for an unexpected kick. Just remember to adjust the seasoning gradually, tasting as you go to find the perfect balance.

Serving Suggestions

This squash soup pairs wonderfully with crusty bread or a light salad for a complete meal. For a heartier option, consider adding cooked grains like quinoa or farro to the soup to enhance its texture and nutritional profile. You can also top each bowl with toasted pumpkin seeds or a swirl of cream for an added touch of elegance.

For those looking to make this soup a little more indulgent, serve it with a dollop of sour cream or yogurt. This not only adds creaminess but also a refreshing tang that balances the sweetness of the squash and carrots beautifully. Don’t forget to garnish with fresh herbs like parsley or cilantro for a burst of color and flavor.

Ingredients

For the Soup

1 medium butternut squash, peeled and cubed
2 large carrots, peeled and diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh herbs for garnish (optional)

Enjoy the fresh flavors of this wholesome soup!

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Toss the butternut squash and carrots with olive oil, salt, pepper, and cumin on a baking sheet. Roast for 25-30 minutes until tender and caramelized.

Sauté Aromatics

In a large pot, sauté the onion and garlic over medium heat until translucent, about 5 minutes.

Combine and Blend

Add the roasted squash and carrots to the pot with the sautéed onions. Pour in the vegetable broth, bring to a simmer, and cook for another 5 minutes. Use an immersion blender to puree the soup until smooth.

Serve and Garnish

Serve hot, garnished with fresh herbs if desired.

Enjoy your delicious squash soup!

Storage and Reheating

This squash soup can be stored in an airtight container in the refrigerator for up to five days, making it a perfect make-ahead meal. To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored for up to three months. When you're ready to enjoy it, simply thaw overnight in the refrigerator before reheating.

To reheat, pour the soup into a pot and warm it over medium heat, stirring occasionally. If the soup has thickened during storage, add a splash of broth or water to reach your desired consistency. You can also reheat individual servings in the microwave for a quick and easy lunch.

Health Benefits of Homemade Soup

Making your soup from scratch not only allows you to control the ingredients but also ensures you’re avoiding preservatives and high sodium levels often found in store-bought varieties. Homemade soup can be a wholesome addition to your diet, providing comfort and nourishment, especially during the colder months.

Additionally, preparing soup at home can be an enjoyable and therapeutic process. It encourages you to experiment with flavors and techniques, making cooking a creative outlet. Plus, sharing a warm bowl of soup with friends and family can create lasting memories and a sense of togetherness.

Questions About Recipes

→ Can I use frozen squash and carrots?

Yes, you can use frozen vegetables. Just adjust the cooking time as necessary.

→ How can I make this soup vegan?

This recipe is already vegan as it uses vegetable broth and does not contain dairy.

→ Can I add other vegetables?

Absolutely! Sweet potatoes or parsnips would be great additions.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat on the stove before serving.