Oven-Roasted Butternut Squash and Carrot Soup Recipe

This creamy butternut squash soup is pure comfort — silky, warming, and full of roasted, caramelized flavor. It’s ideal for cool days and pairs wonderfully with crusty bread or a crisp salad.

If you enjoy cozy, comforting meals, try my other favorites like Lasagna Soup, Easy & Creamy Tomato Garlic Pasta, or Creamy Pesto Pasta.

Ingredients

• 1 medium butternut squash — deseeded and halved
• 2 large carrots — peeled and chopped
• 1 red onion — roughly chopped
• 1 whole head garlic
• 2 cups chicken or vegetable broth
• 1 cup heavy cream (or coconut/cashew cream for dairy-free)
• 4 tablespoons olive oil — divided
• Spices: 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp smoked paprika, 1/4 tsp cayenne; salt and pepper to taste

See recipe card below for prep and timing details.

Instructions

Toss the prepared vegetables with salt, pepper and olive oil, then roast.

After roasting and cooling, puree the veggies until smooth.

Combine the puree with broth, cream and spices; warm through on the stove.

Ladle into bowls and enjoy.

1. Prepare the vegetables: Preheat the oven to 390°F (200°C). Place the halved butternut squash, chopped carrots, red onion and whole garlic head on a baking dish. Drizzle with 2 tablespoons olive oil and season lightly with salt and pepper.
2. Roast: Roast for about 1 hour, until the squash and carrots are tender and the edges are nicely caramelized. The caramelization adds depth and a natural sweetness.
3. Cool and blend: Let the roasted vegetables cool slightly. Squeeze the garlic cloves from their skins and add them to a blender with the squash, carrots and onion. Puree until smooth. If using a sealed blender, ensure the ingredients have cooled to avoid pressure build-up.
4. Simmer the soup: Transfer the puree to a large pot over medium heat. Stir in the broth, heavy cream, the remaining 2 tablespoons olive oil and the spices (garlic powder, oregano, smoked paprika, and cayenne). Season with salt and pepper to taste. Warm gently for about 10 minutes, stirring occasionally.
5. Serve: Ladle into bowls, finish with a drizzle of olive oil if desired, and serve with crusty bread or a salad.

Substitutions

• Butternut squash: substitute pumpkin or sweet potatoes
• Carrots: use parsnips or sweet bell peppers
• Red onion: swap for yellow onion or leeks
• Garlic: shallots offer a milder flavor
• Chicken broth: use vegetable broth for vegetarian/vegan versions
• Heavy cream: replace with coconut milk or cashew cream for dairy-free options

Variation: Coconut & Sweet Potato Butternut Squash Soup

Roast sweet potatoes, parsnips, onion and shallots with olive oil, salt and pepper at 390°F until tender. Blend with vegetable broth, then heat in a pot with coconut milk and spices. Finish with a drizzle of coconut milk and a sprinkle of smoked paprika for a rich, dairy-free alternative.

Equipment

• Knife & Cutting Board
• Baking tray or oven-safe dish
• Immersion blender, food processor, or countertop blender

Storage

Cool the soup completely, then transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, stirring occasionally; add a splash of broth if the soup thickens. Microwaving in short intervals also works—stir between intervals for even heating.

FAQs

Related

Looking for more cozy recipes? Try the recipes shown below for additional comforting meal ideas.

Pairing

Desserts that pair nicely with this soup include lighter or slightly sweet options to balance the savory roast. Consider simple cookies, no-bake bars, or a classic sticky toffee pudding for a cozy finish.

Butternut Squash Carrot Soup (Easy Oven Roasted Recipe)

A rich, velvety soup made by roasting vegetables until caramelized, then pureeing with cream and warming spices — perfect for chilly days.

Prep Time 10 mins

Cook Time 50 mins

Blending Time 5 mins

Total Time 1 hr 5 mins

Course: Appetizer, Main Course

Cuisine: American, French

Ingredients
Equipment
Method

Ingredients

• 1 medium butternut squash — deseeded and halved
• 2 large carrots — peeled and chopped
• 1 red onion — roughly chopped
• 1 whole head of garlic
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 tablespoons olive oil — divided

Spices:

• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Equipment

• Knife & Cutting Board
• Food processor or blender
• Baking tray or oven-safe dish

Method

Prepare the Vegetables

1. Preheat oven to 390°F (200°C). Arrange the squash, carrots, red onion and whole garlic on a baking dish. Drizzle with 2 tbsp olive oil and season with salt and pepper.

Roast

1. Roast for about 1 hour, until vegetables are tender and edges are caramelized.

Cool and Blend

1. Let cool slightly, squeeze garlic from skins and blend the roasted vegetables until smooth.

Simmer the Soup

1. Heat the puree in a pot over medium heat. Add broth, heavy cream, remaining 2 tbsp olive oil and spices. Season to taste and warm for about 10 minutes.

Serve

1. Ladle into bowls, drizzle with a little olive oil if desired, and serve hot.

Tried this recipe?

Let us know how it turned out!

Food safety

• Do not leave perishable food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils suitable for the cooking method to avoid smoking and off-flavors.
• Ensure good ventilation when using a gas stove.

Follow standard safe food-handling practices for storage and reheating.