Butternut Squash and Carrot Soup

Publish date: 2024-04-23

Roasted butternut squash and carrots combine with fresh thyme and bay leaf in this creamy autumn soup. Warm, comforting, and surprisingly healthy.

Butternut squash soup in a white bowl topped with pumpkin seeds.

We’re only one week away from Thanksgiving! I can’t wait to indulge. But until then, I’m cooking a little lighter for my family. We don’t need our pants to already be tight before the big feast. On that note – ladies, how great are leggings? Leggings, a tunic, and some cute boots are the perfect Thanksgiving outfit. Comfy enough to camouflage your food baby, but still cute enough to look socially acceptable. Heck. Yes. Bring on the stuffing, potatoes, and desserts!

Chopped butternut squash and carrots in a saucepan.

Anyways, let’s talk about soup. We are fairly healthy eaters in our house. Although this blog gives the impression that we live off of sweet treats – we actually do not. I try to feed my family a balanced diet, with all things in moderation. I’ve found that one of the easiest ways to increase the quantity of veggies that we eat is to make vegetable-based soups. Lately, we have been enjoying this butternut squash and carrot soup. It’s creamy and comforting – perfect for the cold weather months.

Butternut squash soup in two white bowls topped with pumpkin seeds.

Aside from being nutritious, this recipe is souper (ha!) simple. I start by roasting the butternut squash and carrots in the oven. This intensifies their flavor and makes for a richer tasting soup. After roasting, the squash and carrots are added to sauteed onion, thyme, and bay leaf, and everything simmers gently in chicken stock. The soup gets pureed and finished with a little cream and topped with the garnish of your choice. This soup will become one of your Fall and Winter go-to recipes. Healthy and comforting – it doesn’t get much better than that!

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Recipe

Butternut squash soup in a white bowl topped with pumpkin seeds.

Creamy Butternut Squash and Carrot Soup

Roasted butternut squash and carrots combine with fresh thyme and bay leaf in this creamy Autumn soup. Warm, comforting, and surprisingly healthy.

5 from 1 vote

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Course: Main dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 120kcal

Author: Allison - Celebrating Sweets

Ingredients

Instructions

Nutrition

Calories: 120kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Cholesterol: 3mg | Sodium: 635mg | Potassium: 912mg | Fiber: 5g | Sugar: 6g | Vitamin A: 28740IU | Vitamin C: 47.2mg | Calcium: 117mg | Iron: 1.6mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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