Creamy Butternut Squash and Carrot Soup Recipe in 45 Minutes

There’s nothing quite like curling up with a steaming bowl of creamy butternut squash and carrot soup when the weather turns chilly. This recipe has been my go-to comfort food for years – ever since I first made it during a particularly blustery November in my tiny apartment kitchen. The way the sweet squash and earthy carrots blend together with just a hint of smokiness from the paprika? Absolute magic.

What I love most about this soup (besides how ridiculously good it tastes) is how simple it is to make. With just a handful of wholesome ingredients and about 45 minutes, you’ve got a pot of velvety, nourishing goodness that warms you from the inside out. After fifteen years of vegetarian cooking, I can tell you this recipe never fails to satisfy – whether it’s a quick weeknight dinner or the star of a cozy weekend lunch.

Table of Contents

Print

Why You’ll Love This Creamy Butternut Squash and Carrot Soup

Oh my goodness, where do I even start with why this soup is just the best? First off, that creamy texture is pure comfort in a bowl—like a warm hug from the inside. And get this: it’s packed with all the good stuff. We’re talking vitamin-rich squash and carrots, plus coconut milk for that dreamy smoothness without any dairy.

Here’s why this soup has become my winter staple:

• Creamy dreaminess – That velvety texture will make you forget it’s actually good for you
• Weeknight magic – From chopping to sipping in under an hour (great when you’re starving)
• Vegetarian-friendly – Packed with flavor that even meat-lovers adore
• Versatile base – Easily dress it up with different spices or toppings

Trust me, one taste and you’ll be hooked just like I was.

Ingredients for Creamy Butternut Squash and Carrot Soup

Let me tell you about the dream team of ingredients that make this soup so special. I’ve learned through trial and error that prep matters just as much as what goes in the pot. Here’s exactly what you’ll need:

• 1 medium butternut squash – peeled, seeded, and cut into 1-inch cubes (trust me, uniform pieces cook evenly)
• 3 large carrots – peeled and chopped into coins (about 1/2-inch thick)
• 1 onion – diced (yellow works great here)
• 2 cloves garlic – minced (fresh is best – none of that jarred stuff)
• 4 cups vegetable broth – homemade if you’ve got it, but store-bought works fine
• 1 cup coconut milk – full-fat for that luxurious creaminess
• 1 tbsp olive oil – for sautéing those aromatics
• 1 tsp ground cumin – adds that warm, earthy note
• 1/2 tsp smoked paprika – my secret weapon for depth
• Salt and pepper – to taste (don’t skimp)

See? Nothing fancy – just good, honest ingredients prepped with care. That’s the foundation of great soup. If you enjoy vegetable-based meals, you might also like this chickpea butternut squash curry recipe.

How to Make Creamy Butternut Squash and Carrot Soup

Okay, let’s get cooking. This soup comes together so beautifully when you follow these simple steps. I’ve made this dozens of times, and I promise – if I can do it, you definitely can.

Step 1: Sauté the Aromatics

First things first – grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly. Now toss in your chopped onions – listen for that satisfying sizzle. Stir them occasionally until they turn translucent, about 3-4 minutes. Then add the minced garlic (careful not to burn it) and let that heavenly aroma fill your kitchen for about 30 seconds. This is where all the flavor magic begins.

Step 2: Cook the Vegetables

Time to add your cubed butternut squash and carrot coins. Give everything a good stir to coat the veggies with those flavorful onions and garlic. Let them cook together for about 5 minutes – you’ll notice the edges of the squash starting to soften slightly. This quick cook time helps develop deeper flavors before we add the broth. Don’t rush this step – those few minutes make a difference.

Step 3: Blend and Finish

Pour in your vegetable broth and bring everything to a gentle boil. Then reduce the heat to a simmer, cover the pot, and let those veggies get nice and tender for about 20 minutes. When they’re fork-tender, it’s blending time. I swear by my immersion blender – just plunge it in and blend until silky smooth. (Safety tip: If using a regular blender, let the soup cool slightly first and blend in batches with the lid slightly ajar.) Finally, stir in that creamy coconut milk and spices. Let it all mingle for another 5 minutes on low heat before serving. Oh my, that smell.

Tips for Perfect Creamy Butternut Squash and Carrot Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness-I-need-another-bowl” amazing. First, try roasting your squash before adding it to the soup – that caramelization adds incredible depth of flavor. Just toss the cubes with olive oil and roast at 400°F for about 20 minutes until slightly golden.

Spice adjustments make all the difference too. Start with the recipe amounts, then taste and tweak. Sometimes I’ll add an extra pinch of smoked paprika or a dash of cayenne for warmth. And don’t skip the garnishes – toasted pumpkin seeds add wonderful crunch, while a swirl of coconut milk makes it look fancy with zero effort. My secret? A squeeze of fresh lime juice right before serving – it brightens up all those rich flavors beautifully. You can find more inspiration for delicious recipes on our Pinterest page.

Variations for Your Creamy Butternut Squash and Carrot Soup

Oh, the fun part – making this soup your own. Don’t have butternut squash? No worries – sweet potatoes work beautifully (just peel and cube them the same way). If coconut milk isn’t your thing, try almond milk for a lighter version or heavy cream for extra richness. Feeling adventurous? Add a teaspoon of curry powder or a sprinkle of cinnamon for warmth. The best part? This soup forgives experimentation, so play with what you love. For other comforting vegetarian options, check out this Tuscan white bean and kale soup recipe.

Serving Suggestions for Creamy Butternut Squash and Carrot Soup

Now, let’s talk about making this soup shine at the table. My absolute favorite way to serve it? With a big hunk of crusty sourdough for dipping – that crispy exterior soaking up the creamy soup is pure bliss. For a lighter meal, pair it with a simple arugula salad dressed with lemon.

Don’t forget the garnishes. I love sprinkling toasted pumpkin seeds on top for crunch or adding a swirl of coconut milk for prettiness. Fresh cilantro or parsley adds a pop of color, and if you’re feeling fancy, a drizzle of olive oil takes it over the top. Honestly, even straight from the bowl it’s heavenly. If you are looking for something savory to serve alongside, consider our savory rosemary and garlic knots recipe.

Storing and Reheating Creamy Butternut Squash and Carrot Soup

Here’s the beautiful thing about this soup – it actually gets better the next day as the flavors mingle. Store any leftovers in an airtight container in the fridge (I like glass jars so I can see that gorgeous orange color). It’ll keep for about 3 days – just give it a good stir when you’re ready to reheat.

When reheating, go low and slow over medium-low heat with an occasional stir. If it seems too thick, add a splash of vegetable broth to bring it back to that perfect creamy consistency. Oh, And never let it boil when reheating – that can make the coconut milk separate. Trust me, I learned that the hard way.

Nutritional Information for Creamy Butternut Squash and Carrot Soup

Now, let’s talk about what’s nourishing you with every delicious spoonful (Remember, these numbers are estimates – your exact amounts might vary slightly depending on your ingredients.) Each generous bowl of this soup packs about:

• 220 calories – cozy comfort without the guilt
• 12g fat (8g saturated) – thanks to that luscious coconut milk
• 28g carbs – with 6g fiber to keep you satisfied
• 3g protein – not bad for a veggie-based soup

Plus, you’re getting all the natural goodness from those vibrant orange veggies. Soup that tastes this good AND makes you feel good? Yes please.

FAQs About Creamy Butternut Squash and Carrot Soup

I get asked about this soup all the time, so let me answer the most common questions for you: