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Roasted Butternut Squash and Carrot Soup Recipe

Warm, cozy, and bursting with flavor, this Butternut Squash Soup is the ultimate fall comfort food. Roasting the squash, carrots, celery, and onions brings out their natural sweetness, while fragrant herbs like sage, thyme, and rosemary add depth and warmth. For a creamy, protein-packed twist, stir in pureed cottage cheese — or keep it simple and top with tangy goat cheese.
Print Recipe
Prep Time:5 minutes
Cook Time:25 minutes

Ingredients

  • 4 cups butternut squash about 1 large squash, peeled, seeded, and cubed — or use one 16–20 oz bag of frozen chopped butternut squash for convenience; it saves time and still gives a naturally sweet, creamy flavor
  • 2 large carrots chopped into 1–2 inch pieces
  • 3 stalks celery chopped into 1–2 inch pieces
  • 1 large white onion roughly chopped
  • 5 cloves garlic peeled and smashed
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme you can use fresh thyme if available, about 2 teaspoons
  • 1 teaspoon fresh rosemary or ¼ teaspoon dried rosemary
  • ¼ teaspoon crushed red pepper flakes optional; use less for a mild soup or more for a gentle heat
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 3 ½ cups chicken stock or chicken broth substitute vegetable stock for a vegetarian version
  • Optional protein boost: ½–1 cup cottage cheese blended until smooth
  • Goat cheese crumbles for garnish

Instructions

  • Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup. This higher temperature helps caramelize the vegetables, deepening their natural sweetness.
  • Spread the butternut squash, carrots, celery, onion, and garlic cloves evenly across the baking sheet. Try not to overcrowd — giving the vegetables space allows them to roast instead of steam.
  • Drizzle the olive oil over the top of the vegetables. Sprinkle on the sage, thyme, rosemary, crushed red pepper flakes, salt, and black pepper. Use your hands or a spatula to toss everything together, making sure each piece is lightly coated in oil and seasonings.
  • Place the tray in the preheated oven and roast for 20–25 minutes, or until the vegetables are fork-tender and starting to brown at the edges. The squash should be soft enough to mash easily with a fork, and the onions should be golden and fragrant.
  • Carefully transfer the roasted veggies to a regular blender or high-speed blender (or use an immersion blender directly in a pot). Pour in the chicken stock and blend on high until the soup is smooth and velvety. If the soup is too thick, add more broth or a splash of water until you reach your desired consistency.
  • Optional: Add ½–1 cup pureed cottage cheese at this stage and blend again until fully incorporated. This will create a richer, protein-packed soup.
  • If the soup is too thick, add more broth or a splash of water until it reaches your desired consistency.
  • Pour the blended soup into a large pot or Dutch oven. Warm gently over low heat, stirring occasionally, until it’s heated through and ready to serve. Taste and adjust seasoning as needed — a pinch of salt or a dash of crushed red pepper can brighten the flavor just before serving.
  • Ladle the soup into bowls and top each with a sprinkle of goat cheese crumbles and a few fresh thyme leaves. For a finishing touch, drizzle with olive oil or a swirl of cream if desired.
Servings: 6 people