Butternut Squash and Carrot Soup

This roasted butternut squash soup recipe is easy to make using a blender or a soup maker. It's cosy, comforting and perfect for chilly weather.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

*Post updated in October 2025

This thick and creamy soup is completely dairy-free. Roasting the vegetables beforehand adds a rich depth of flavour, making the soup extra delicious.

Cumin gives it a warm, comforting touch - perfect for chilly days!

This recipe doesn’t call for onions, but I included garlic. You can skip the garlic if you prefer or need to avoid it because of an onion allergy.

Are soup makers worth the money?

Yes, dedicated soup makers are brilliant! 😉

I also have this Morphy Richards Soup Maker. These handy devices cook the soup for you, saving you the trouble of using a large saucepan and then blending it separately.

To cook the soup on the hob

You can cook this soup (or any other soup) on the hob in a large saucepan, but you will have to blend with a stick blender once it's cooked (approx 30 minutes)

Can I freeze butternut soup? 

Of course, you can! Once the soup has cooled completely, transfer it to an appropriate freezer-safe container or use leakproof soup bags specifically designed for freezing liquids.

Ingredients 

• butternut squash

• carrots 

• red bell pepper 

• garlic 

• red pepper flakes

• oil

• Knorr chicken or vegetable stock cubes

• 600ml water - approx

• runny honey

• cumin

• black pepper

How to make it - full details in the printable recipe card below 😉

Put the prepared vegetables and unpeeled garlic in a shallow roasting dish. Drizzle with oil, sprinkle some red pepper flakes, and mix to coat evenly. Bake in a preheated oven for 20 minutes.

Flip the vegetables, ensuring the peppers are skin-side up, and return them to the oven for 10-15 minutes until the butternut squash and carrots are soft and the pepper skins are nicely charred.

Peel the skin from the peppers and discard it.

Peel the skin from the garlic cloves and put them into a large saucepan along with the vegetables.

Add the stock cubes and mix in 500ml of the hot water (remember you can always add more if needed), along with the runny honey, cumin, and black pepper.

Combine all the ingredients thoroughly, and bring the mixture to a boil. 

Once the vegetables are tender, take care to avoid splashes from the hot soup. Either transfer it to a blender or blend it directly in the pot with a stick blender until smooth. 

Taste and adjust the seasoning as needed.

You might also like my Red Pepper Soup Recipe 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

butternut and carrot soup, roasted butternut squash soup, roasted butternut and carrot soup,

soup, lunch

International

Yield: 4-6

Author: Jan Bennett

Butternut Squash and Carrot Soup

When making any soup, roasting vegetables makes the result far tastier.

Prep time: 10 MinCook time: 1 H & 15 MInactive time: 10 MinTotal time: 1 H & 35 M

Ingredients

• 1.2kg butternut squash - peeled, deseeded and cut into chunks
• 2 large carrots - peeled and cut into halves
• 1 red pepper - sliced, deseeded, and cut into quarters
• 2 cloves of garlic - unpeeled
• 1½ tablespoons vegetable oil (or mild olive)
• 1 teaspoon red pepper flakes
• 2 x Knorr chicken stock cubes - you can use vegetable, but chicken is tastier
• 600ml water - see step 5
• 2 teaspoons of runny honey
• 2 teaspoons cumin
• ½ teaspoon black pepper

Instructions

Preheat your oven to 200°C/180°C fan/400°F or Gas 6

1. Put the prepared butternut squash, carrots, bell peppers, and unpeeled garlic in a shallow roasting dish. Drizzle with oil, sprinkle some red pepper flakes, and mix to coat evenly. Make sure the peppers are positioned skin-side up, then bake in a preheated oven for 20 minutes.
2. Flip the vegetables, ensuring the peppers are skin-side up, and return them to the oven for 10-15 minutes until the butternut squash and carrots are soft and the pepper skins are nicely charred.
3. Put the peppers in a small bowl, cover them with clingfilm, and let them cool for 10 minutes. Once cooled, the skin will peel off easily and can be discarded.
4. Peel the skin from the garlic cloves and put them into a large saucepan along with the vegetables.
5. Crumble the stock cubes and stir them into 500ml of hot water (you can always add more if needed), then mix in the honey, cumin, and black pepper.
6. Combine all the ingredients thoroughly, and bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
7. Once the vegetables are tender, take care to avoid splashes from the hot soup. Either transfer it to a blender or blend it directly in the pot with a stick blender until smooth. Taste and adjust the seasoning as needed.

https://www.aglugofoil.com/2021/12/butternut-squash-and-carrot-soup-recipe.html

All rights reserved for A Glug of Oil

Did you make this recipe?

@@aglugofoil #aglugofoil