Celebrate soup season with this roasted carrot butternut squash soup with ginger! Darker, chilly evenings call for comforting soups. This delicious soup is so easy to make, all the vegetables are roasted in the oven and then blended together to make a super comforting soup. I love serving it with brioche croutons, cornbread or dinner rolls.
We've got to focus, people! It's time to shift to soup mode. Come fall, I love meal prepping a big batch of soup that I can have all week long for my lunches. This carrot butternut squash soup with ginger is perfect for lunch or dinner. It's simple to make as all the vegetables are roasted together in the oven, and then blended. Most of the work is done in the oven so it's a hands-off recipe.
I tested this roasted butternut squash carrot soup recipe on the first chilly day we had here, and it really is a comforting soup recipe! Plus I love that because of the roasting I don't have to chop up a whole butternut squash which is not one of my favorite activities.
Looking for more soup recipes? Try my leek potato cauliflower soup or this pumpkin carrot soup. I love making comfy, cozy fall recipes, and believe me, I've got plenty.
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Why you'll love this recipe!
- Simple Recipe: one of the reasons why I love making this soup is all the vegetables are roasted together in one pan, and there's no need to chop up the butternut squash. Everything gets nice, soft and caramelized in the oven and then it's blended together.
- Customizable: I've made this carrot butternut squash soup with ginger, but you could easily swap out ginger for another spice. Or, you could dried herbs like sage, rosemary or thyme.
Grab your ingredients
- Butternut Squash: the star of this soup! You'll need a whole fresh butternut squash which you'll then slice in half lengthways. Butternut squash is a sweet-tasting squash that is in season in early fall. Look for a larger butternut squash if you can at the grocery store!
- Carrots: you'll need 2-3 large carrots. Carrots are so versatile, not only do they help bulk up the soup but they'll also help brighten up the flavor and give a natural sweetness. Look for carrots that are firm at the grocery store.
- Onion: you'll want one large yellow onion. Yellow onions are sweeter than white onions and are great to use in soups.
- Garlic: I'm using two garlic cloves, but if you're a garlic lover feel free to use 3-4! The cloves are going to be placed in the dents in the butternut squash and covered in olive oil, where they'll cook with the rest of the soup ingredients. Definitely don't skip out on the garlic!
- Olive Oil: the vegetables are all going to be brushed with olive oil before they go in the oven. If you can, use a good quality olive oil in your cooking.
- Stock: feel free to use chicken stock, vegetable stock or chicken broth. I'm using storebought but hey, if you've got homemade then use that!
- Dried Ginger: I'm using some ground ginger to help give this soup a little bit of a kick. I love the combination of carrots and butternut squash with ginger
Substitutions & Additions
- Spices: swap out the ground ginger for a pinch of cinnamon, nutmeg, cayenne pepper, allspice or curry powder.
- Onions: swap out the yellow onion for a white onion or shallots if that's all you have on hand.
- Herbs: you could add fresh sage leaves or fresh thyme.
- Bacon: this soup would be so delicious with some fried-up bacon bits.
How to make
- Step 1: Cut the butternut squash in half lengthwise and scoop out the seeds. Place on a baking sheet lined with parchment paper along with a quartered onion and peeled and chopped carrots.
- Step 2: Brush all the vegetables with the olive oil. Pour the remaining olive oil in the squash cavities, and drop your garlic cloves in there too. Season with salt and black pepper.
- Step 3: Place the baking sheet in the oven preheated to 400°Fahrenheit. After 20-25 minutes, check on the onions. If they have softened and charred, take them off of the baking sheet and set aside.
- Step 4: Place the baking sheet bake in the oven so the squash and carrots can continue roasting. This can take between 45-60 minutes, depending on the size of your squash. It's finished once it's scoopable with a spoon.
- Step 5: While that roasts, blend the onion with some of the stock. You can use a high-speed blender, food processor or immersion blender. Let that cook in a large saucepan or dutch oven over low heat.
- Step 6: Once the butternut squash is soft enough, scoop out the insides and blend along with the carrot and remaining stock. Pour this into the large pot with the rest of the soup and cook on the stove for at least 10-15 minutes, or longer if time permits.
My Tips & Notes
- Roasting Times: your carrots might soften and char before your butternut squash, so keep an eye on it. You can always remove the carrots with tongs if they're charring too quickly. Just blend with some of the stock.
- Blending: use whatever blending tools you have in your kitchen! I used a small blender, so had to blend the squash in two batches. But you could use a food processor or immersion blender if that's what you have on hand.
- Let Cool Slightly: let the soup cool slightly before blending, if you try to blend hot liquids it can cause pressure to build up in the blender and it might explode.
- Too Thick: if your soup is too thick and you want a thinner soup, you can add more stock or broth to the pot.
Serving Suggestions
- Grilled Cheese: there is nothing better to me than a lil' bowl of soup and a sandwich. This butternut squash carrot ginger soup would be so delicious with grilled cheese on the side.
- Bread: serve this soup with some crusty bread, cornbread, or garlic rolls.
- Croutons: I love serving this soup with some homemade brioche croutons or pumpernickel croutons!
- Drizzle: add a drizzle of maple syrup, heavy cream, high-quality olive oil, or some thinned-out yogurt or creme fraiche. Sprinkle over some pumpkin seeds or red pepper flakes.
- Chicken: if you want to add some chicken to this recipe, try my butternut squash chicken soup!
Storage & Freezing
Once at room temperature and cooled, place in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a small saucepan on the stove top.
I love using souper cubes to freeze soups! I've seen some stores like Target are creating their own version, but it's basically like a giant ice cube tray for soups or stock. I freeze my soup in a souper cube then warm it up in the microwave or on the stove when ready to eat. You can also freeze the soup in a freezer-safe container.
If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!
Recipe
Roasted Carrot Butternut Squash Soup with Ginger
Warm up with a comforting bowl of roasted carrot butternut squash soup with ginger. Easy to make and perfect for chilly evenings.
Equipment
- Large pot
- Knife
- Chopping Board
- Vegetable Peeler
- Spoon
- blender
- Sheet Pan
Ingredients
- 1 medium butternut squash (about 2-2.5 lb) cut lengthwise with seeds removed
- 1 large yellow onion peeled and quartered
- 3-4 large carrots washed, peeled and sliced into large chunks
- 4 tablespoons olive oil
- 2 garlic cloves smashed and peeled
- Salt
- Pepper
- 4 cups chicken or vegetable stock
- 2 teaspoons dried ginger
Instructions
- Preheat your oven to 400℉/200℃ and line a large sheet pan with parchment paper.
- Place the two halves of the butternut squash cut side up on the prepared pan. Add the quartered onions and carrots around the squash. Brush the squash, carrots and onion with the olive oil. Place any excess olive oil in the squash cavity, and place a clove of garlic in each one.1 medium butternut squash (about 2-2.5 lb), 1 large yellow onion, 3-4 large carrots, 2 garlic cloves, 4 tablespoons olive oil
- Season with salt and pepper. Cook in the preheated oven until the carrots and onions are starting to char and are soft, I recommend checking in at 20-25 minutes.Salt, Pepper
- Once charred, use tongs to remove the onions and garlic from the sheet pan and place in a blender or food processor. Continue cooking the butternut squash and carrots in the oven until the flesh is scoopable - it can take anywhere between 45-60 minutes.
- While the squash continues roasting, blend the onion and garlic with some of your stock and the ginger.2 teaspoons dried ginger, 4 cups chicken or vegetable stock
- Pour this into your large pot and simmer over low heat.
- Once the squash has cooked enough, scoop out the flesh into your blender and add more stock. Blend until smooth.
- Add to your pot and bring to a simmer, cooking for at least 10 minutes. Taste and see if you need to add more salt or pepper.
- Serve in bowls and garnish with croutons, yogurt, or a drizzle of olive oil.
Notes
Butternut Squash: you can also use two smaller squashes if that's what you have on hand. Just note they might not need as much time in the oven.
Blending: when blending, let the vegetables and stock cool before placing in the blender. You can always use an immersion blender in the pot.
Seasonings: adjust the herbs and spices according to what you like!
Croutons: I served this soup with homemade brioche croutons.
Storage: Store the cooled soup in an airtight container for up to 5 days. Reheat in the microwave or in a saucepan on the stove until warm.
Nutrition
Calories: 337kcalCarbohydrates: 40gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 7mgSodium: 390mgPotassium: 1159mgFiber: 6gSugar: 12gVitamin A: 28961IUVitamin C: 46mgCalcium: 128mgIron: 2mg
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
Nicole says
Really good recipe. Simple, easy to follow. Will be making this often during the fall/winter season.