If you’re looking for a soul-warming bowl of nourishing comfort, you absolutely can’t go wrong with this Butternut Squash Carrot Soup (Easy Oven Roasted Recipe). Velvety, vibrant, and bursting with naturally sweet, smoky flavors, this simple soup is a cold weather hero you’ll want to make on repeat. Plus, it’s incredibly easy to roast everything on a single tray before blending it all together with creamy goodness. This is one of those gold-standard recipes that manages to feel both elegant and homey—your kitchen will smell amazing and your bowl will disappear before you know it.

Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how just a handful of ingredients come together to create such a rich, flavorful soup. Each component has its own role: the vegetables bring body and sweetness, the broth adds savory depth, and a touch of cream finishes things off with lushness you’ll crave in every spoonful!

Butternut squash: The sweet, nutty superstar that gives the soup its velvety texture and gorgeous golden color.
Carrots: Amp up the natural sweetness and help deepen the orange hue—don’t skip these!
Red onion: Roasting brings out its mellow, caramelized flavor, forming a perfect flavor base.
Whole head of garlic: Roasted garlic delivers creaminess and sweet, aromatic complexity.
Chicken broth or vegetable broth: Use vegetable broth for a vegetarian version; either way, it makes everything perfectly sippable.
Heavy cream: The secret to soup that’s luxuriously smooth and satisfying.
Olive oil: Divided for roasting and finishing, it adds richness and a hint of fruitiness.
Garlic powder: Gives the finished soup that extra pop of garlicky flavor.
Dried oregano: A little earthiness to balance out all the sweetness.
Smoked paprika: Adds a gentle smokiness and complexity that ties everything together.
Cayenne pepper: Just a pinch for that subtle, spine-tingling warmth.
Salt and pepper: Essential for bringing all the flavors to life.

How to Make Butternut Squash Carrot Soup (Easy Oven Roasted Recipe)

Step 1: Prepare the Vegetables

Preheat your oven to 390°F (200°C). Slice the butternut squash in half and scoop out the seeds, then lay it on your baking tray along with chopped carrots, chunks of red onion, and a whole head of garlic (just slice off the very top to expose the cloves). A generous drizzle of olive oil, plus some salt and pepper, ensures everything gets golden and flavorful in the oven. This simple prep step lets the oven do all the heavy lifting, coaxing out every last bit of flavor!

Step 2: Roast

Slide your baking tray into the hot oven and let the magic happen for about an hour. The squash and carrots get wonderfully tender and caramelize into sweet perfection, while the onion mellows and the garlic softens into a sweet, spreadable paste. You want those edges to get a bit golden—this is where the deep, roast-y flavors that make Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) so enchanting really develop.

Step 3: Cool and Blend

Once roasting is complete, give the vegetables a few minutes to cool so they’re safe to handle. Carefully squeeze those meltingly-soft garlic cloves right out of their skins and transfer them, along with the squash flesh, carrots, and onion, into your food processor or blender. Blend until silky smooth. If you’re using a sealed blender, be sure everything has cooled a bit to avoid pressure accidents! This step transforms everything from rustic and chunky to impossibly creamy.

Step 4: Simmer the Soup

Pour the beautiful roasted vegetable purée into a large pot over medium heat. Stir in chicken or vegetable broth, heavy cream, the remaining olive oil, and all your spices: garlic powder for roundness, oregano for herbal depth, smoked paprika for a touch of smokiness, and cayenne for a little gentle heat. Season generously with salt and pepper and let everything warm through for about 10 minutes, letting the flavors meld and deepen. Give it a taste and adjust seasoning if needed—you want every spoonful of this Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) to sing!

Step 5: Serve

Ladle the piping hot soup into bowls, then finish with a final drizzle of olive oil for shine and extra flavor. The aroma alone will make it hard to wait! This is the moment where cozy comfort and seriously good flavor all come together in every bite.

How to Serve Butternut Squash Carrot Soup (Easy Oven Roasted Recipe)

Garnishes

Dress up each bowl with a swirl of heavy cream or coconut milk, a sprinkle of fresh herbs like chopped parsley or chives, or toasted pumpkin seeds for crunch. I also love a quick grind of black pepper and an extra dusting of smoked paprika on top. These simple garnishes instantly elevate your homemade Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) into something restaurant-worthy!

Side Dishes

Pair this soup with warm, crusty bread or a cheesy grilled sandwich for the ultimate cozy meal. It’s also wonderful alongside a crisp green salad with apples or pears—those fresh flavors balance out the creamy richness of the soup beautifully. Simple garlic toasts or homemade croutons are always a great idea, too.

Creative Ways to Present

Ladle the soup into tiny cups or shot glasses for a stunning appetizer at a dinner party. For a family meal, serve the Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) in hollowed-out mini pumpkins or squash bowls. Kids especially love the fun presentations, and it makes weeknight dinners feel extra special.

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool completely, then transfer to an airtight container and refrigerate for up to 4-5 days. The flavors continue to meld and deepen as it sits, making those leftovers even more irresistible! When you’re ready for a cozy meal, just give it a quick reheat.

Freezing

Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) is a dream for meal prep since it freezes beautifully. Portion into freezer-safe containers, leaving a little space at the top for expansion, and freeze for up to three months. Thaw overnight in the fridge or gently reheat from frozen over low heat.

Reheating

To reheat, pour the soup into a small pot and warm over low to medium heat, stirring occasionally until heated through. You might want to add a splash of broth or cream to loosen it up. If reheating in the microwave, do so in short intervals, stirring between each to ensure even heating.

FAQs

Can I make the soup vegan?

Absolutely! Simply use vegetable broth instead of chicken broth, and swap out the heavy cream for coconut milk or your favorite plant-based cream alternative. The result will still be rich, creamy, and totally delicious.

Do I need to peel the butternut squash?

No need to peel before roasting! Once roasted, the squash flesh easily separates from the skin, making it a breeze to scoop and blend. Save yourself the extra prep and let the oven do the work.

What’s the best way to blend the soup if I don’t have a food processor?

An immersion (stick) blender works wonders right in your pot, though you could also mash everything with a potato masher for a more rustic texture. Even a regular blender in batches will do the trick—just make sure the vegetables aren’t too hot for safety.

Is this soup spicy?

The cayenne pepper adds only a gentle warmth rather than a real kick. If you’re sensitive to spice or making this for kids, feel free to leave it out or start with a pinch—you can always add more to taste.

Can I make Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) ahead of time?

It’s actually even better the next day! Prepare the soup as instructed, cool, and refrigerate. When you’re ready to serve, reheat on the stovetop, add garnishes, and enjoy. It’s the perfect recipe for busy weeks or easy entertaining.

Final Thoughts

There’s just something magical about the depth of flavor that oven roasting brings to this Butternut Squash Carrot Soup (Easy Oven Roasted Recipe). It’s beautifully simple, wildly delicious, and sure to become a favorite in your kitchen too. Grab a big spoon and treat yourself—you truly deserve this kind of cozy!

Butternut Squash Carrot Soup (Easy Oven Roasted Recipe) Recipe

★★★★★

5.3 from 22 reviews

Author: Noah
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the velvety smoothness of this Butternut Squash Carrot Soup, a comforting blend of roasted vegetables and aromatic spices. This easy oven-roasted recipe yields a rich and flavorful soup that is perfect for chilly days.

Instructions

Prepare the Vegetables – Preheat the oven to 390°F (200°C). Arrange the halved butternut squash, chopped carrots, red onion, and whole garlic head on a baking dish. Drizzle with 2 tablespoons of olive oil, and season lightly with salt and pepper.
Roast – Roast in the oven for about 1 hour until the vegetables are tender and caramelized.
Cool and Blend – Squeeze out garlic cloves, blend all roasted vegetables until smooth.
Simmer the Soup – Combine the blended vegetables with broth, cream, remaining olive oil, and spices in a pot. Season and heat through.
Serve – Ladle into bowls, drizzle with olive oil, and enjoy!

Notes

For a vegan version, substitute heavy cream with coconut cream or a non-dairy alternative.
This soup pairs well with crusty bread or a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Roasting, Blending, Simmering
Cuisine: American