As the leaves begin to turn and the air becomes crisp, it’s a delightful signal to shift into full “soup mode.” For me, autumn is synonymous with meal prepping large batches of delicious, hearty soups that provide wholesome and satisfying lunches throughout the week. This particular carrot butternut squash soup with ginger excels in versatility, making it an excellent choice for either a quick, nourishing lunch or a comforting, warm dinner. Its beauty lies in the straightforward preparation: all the vibrant vegetables roast together on a single sheet pan, softening and caramelizing as their natural sweetness intensifies. This oven-centric method means minimal hands-on effort, allowing you to relax while your kitchen fills with inviting, autumnal aromas.

I distinctly remember testing this roasted butternut squash carrot soup recipe on the very first chilly day of the season, and it instantly delivered that deeply comforting warmth I crave. One of my favorite aspects of this approach is skipping the tedious task of peeling and dicing a raw, tough butternut squash. Roasting it in halves not only saves time and effort but also yields incredibly tender flesh that scoops out effortlessly, ready for blending. This method ensures a velvety smooth texture and a rich, complex flavor profile that simply can’t be achieved by boiling alone. It’s a truly rewarding recipe that brings both ease and gourmet taste to your table.

If you’re anything like me and enjoy a repertoire of delicious, cozy fall recipes, I invite you to explore more of my favorites. You might love my creamy leek potato cauliflower soup, the rich and satisfying chicken and broccoli cheddar soup, or another autumnal classic, this vibrant pumpkin carrot soup. I have a passion for creating comforting meals that celebrate the flavors of the season, and there are plenty more awaiting discovery!

Why You’ll Adore This Roasted Carrot Butternut Squash Soup!

There are countless reasons why this particular soup has become a beloved staple in my kitchen, especially as the cooler weather arrives. It strikes the perfect balance between gourmet flavor and effortless preparation, making it a truly exceptional dish:

• Effortlessly Simple: This recipe truly champions ease. All the primary vegetables – butternut squash, carrots, and onion – roast harmoniously on a single baking sheet. This means less cleanup and a significantly hands-off cooking experience. Crucially, there’s no need for the arduous task of dicing a raw butternut squash; simply halve it, scoop out the seeds, and let the oven do its magic. Roasting transforms the vegetables, making them wonderfully soft, deeply flavorful, and beautifully caramelized before they even hit the blender.
• Highly Customizable: While I’m particularly fond of the vibrant kick that fresh (or dried) ginger adds to this carrot butternut squash soup, its flavor profile is incredibly adaptable. Feel free to experiment with different spices to suit your preference. A pinch of warming cinnamon or nutmeg can enhance its autumnal essence, a dash of fiery cayenne pepper can introduce a subtle heat, or a touch of aromatic curry powder can create an entirely new experience. Furthermore, incorporating dried herbs like earthy sage, fragrant rosemary, or classic thyme can layer in additional depth and complexity, allowing you to tailor this soup to your exact taste.
• Nutrient-Rich & Wholesome: Packed with essential vitamins (especially Vitamin A from the butternut squash and carrots) and dietary fiber, this soup is a powerhouse of healthy goodness. It’s naturally sweet, making it a fantastic way to incorporate more vegetables into your diet for both kids and adults. Plus, being largely vegetable-based and made with quality ingredients, it’s a wonderful option for a healthy, satisfying meal without feeling heavy.
• Perfect for Meal Prep: This soup is an absolute dream for meal prepping. It yields a generous batch that stores beautifully in the refrigerator for up to five days, or can be frozen for longer enjoyment. Prepare it on a Sunday, and you’ll have delicious, homemade lunches or quick dinners ready to go throughout the busy week, saving you valuable time and ensuring you always have a wholesome option at hand.
• Incredible Depth of Flavor: The roasting process isn’t just about convenience; it’s about profound flavor development. High heat coaxes out the natural sugars in the squash and carrots, leading to a rich, sweet, and slightly smoky base that can’t be achieved through simple boiling. This depth of flavor is what truly sets this soup apart, transforming humble vegetables into a gourmet, satisfying meal.

Essential Ingredients for Your Roasted Butternut Squash Soup

Crafting this incredible soup requires a few simple, fresh ingredients that, when roasted and blended, create a symphony of flavors. Here’s what you’ll need to gather to prepare this comforting dish:

• Butternut Squash: This beautiful, bell-shaped squash is undeniably the star of our show. You’ll need one whole, fresh butternut squash, ideally weighing around 2-2.5 pounds. Its dense, vibrant orange flesh offers a naturally sweet and subtly nutty flavor that becomes incredibly rich, creamy, and caramelized once roasted. When selecting, look for a squash that feels heavy for its size and has a uniform, unblemished, matte skin. A larger squash will yield more soup and greater flavor depth. We’ll simply slice it in half lengthwise and scoop out the seeds, making preparation much easier than peeling and chopping. Butternut squash is typically abundant and at its peak sweetness during the early fall months, making it a seasonal delight.
• Carrots: For this recipe, grab 3-4 large, firm carrots. Carrots are culinary powerhouses, adding vibrant color, essential nutrients, and a delightful natural sweetness that beautifully complements the squash. They also contribute to the soup’s overall body and texture, helping to create that luscious, thick consistency. Choose firm, smooth carrots without any soft spots or excessive root hairs for the best flavor and texture.
• Onion: One large yellow onion is ideal for this soup. Yellow onions tend to be sweeter and milder than white onions when cooked, caramelizing beautifully in the oven to add a foundational layer of aromatic flavor to the soup base. Its inherent sweetness balances the earthy notes of the other vegetables, providing a crucial depth.
• Garlic: Two cloves of garlic are specified for this recipe, but if you’re a true garlic enthusiast, don’t hesitate to bump it up to 3-4 cloves! Roasting whole garlic cloves mellows their pungent bite, transforming them into a sweet, aromatic, and almost buttery addition. We’ll nestle them directly into the cavities of the butternut squash, allowing them to gently confit in olive oil as they roast alongside the other ingredients. This step is crucial for adding a wonderful, complex depth of flavor – definitely don’t skip the roasted garlic!
• Olive Oil: A generous brushing of good quality olive oil is essential for coating all the vegetables before they hit the oven. This helps them roast evenly, develop beautiful caramelization, and prevents sticking to the pan. While any olive oil works, opting for a good quality extra virgin olive oil will lend a more nuanced and fruity flavor to your finished soup.
• Stock: You have flexibility here! Feel free to use either chicken stock, vegetable stock, or even chicken broth. The stock forms the liquid base of the soup, bringing all the roasted flavors together and creating the desired consistency. Store-bought stock is perfectly convenient and effective, but if you happen to have homemade stock on hand, that’s an excellent choice for an even richer and more profound flavor.
• Dried Ginger: Two teaspoons of ground ginger are key to giving this soup its signature warmth and a gentle, aromatic kick. The spicy-sweet notes of ginger pair exceptionally well with the inherent sweetness of carrots and butternut squash, creating a harmonious and invigorating flavor profile that truly defines this recipe. For an even brighter zing, a small amount of freshly grated ginger can be added during the blending stage.

Creative Substitutions & Flavorful Additions

One of the joys of cooking this roasted butternut squash carrot soup is its inherent adaptability. Don’t hesitate to make it your own by experimenting with these suggestions, tailoring it to your pantry and palate:

• Spices: While dried ginger provides a wonderful warmth and depth, feel free to get creative with other spices to shift the flavor profile. You could swap it for a pinch of warming cinnamon, a dash of aromatic nutmeg for a truly autumnal feel, a hint of spicy cayenne pepper for a subtle kick, a complex allspice blend, or even a teaspoon of fragrant curry powder for an entirely different, exotic twist. Freshly grated ginger can also be added during the blending stage for a brighter, more potent zing.
• Onions: If a yellow onion isn’t available, a white onion will work as a substitute, though it might be slightly sharper in flavor. Shallots are also an excellent alternative, offering a more delicate and refined onion flavor that roasts beautifully and sweetens nicely.
• Herbs: Elevate the soup with fresh herbs for an aromatic boost. Fresh sage leaves or sprigs of fresh thyme, roasted alongside the vegetables, will infuse the soup with earthy, savory notes that are particularly lovely with squash. A vibrant garnish of fresh parsley, chives, or cilantro after blending also adds a burst of freshness and color.
• Bacon: For those who enjoy a smoky, savory touch, crispy fried bacon bits make an incredibly delicious garnish. Simply cook a few strips of bacon until perfectly crisp, crumble them, and sprinkle generously over individual bowls just before serving. The salty crunch provides a delightful textural contrast to the creamy soup.
• Sweetness Boost: If your squash isn’t as sweet as you’d prefer, a tiny drizzle of maple syrup, a tablespoon of apple cider, or a pinch of brown sugar added during the blending stage can enhance its natural sweetness and round out the flavors.
• Creaminess: For an extra luxurious texture and richer mouthfeel, stir in a splash of heavy cream, a swirl of full-fat coconut milk (for a dairy-free option), or a dollop of crème fraîche after blending and before serving. This will make the soup incredibly decadent.

1. Step 1: Begin by preparing your vegetables. Cut the butternut squash carefully in half lengthwise and use a spoon to scoop out all the seeds and fibrous bits. Place these halves, cut-side up, on a large baking sheet that you’ve lined with parchment paper for easy cleanup. Arrange a quartered onion and your peeled and chopped carrots around the squash.

2. Step 2: Now, it’s time to coat your veggies. Generously brush all the exposed surfaces of the butternut squash, carrots, and onion with olive oil. Pour any remaining olive oil into the cavities of the squash halves, and gently drop your smashed garlic cloves into these oil-filled pockets. Season everything liberally with salt and freshly ground black pepper.

3. Step 3: Carefully place the baking sheet into your oven, preheated to 400°Fahrenheit (200°C). After about 20-25 minutes of roasting, it’s a good idea to check on the onions and carrots. If they have softened and begun to char nicely, use tongs to remove them from the baking sheet and set them aside. This prevents them from burning while the squash continues to cook.

4. Step 4: Return the baking sheet to the oven so the butternut squash and any remaining carrots can continue their roasting journey. The cooking time for the squash can vary significantly, taking anywhere between 45-60 minutes, depending on its size. The squash is perfectly finished once its flesh is incredibly soft and easily scoopable with a spoon.

5. Step 5: While the squash continues to roast, take the previously removed onions and garlic and place them into a high-speed blender, food processor, or a container suitable for an immersion blender. Add some of your chosen stock and the dried ginger, then blend until completely smooth. Pour this aromatic base into a large saucepan or Dutch oven and let it gently cook over low heat.

6. Step 6: Once the butternut squash is perfectly soft, scoop out all the tender insides and transfer them to your blender. Add the roasted carrots (if they weren’t blended with the onions) and the remaining stock. Blend until you achieve a wonderfully smooth and creamy consistency. Pour this vibrant, blended mixture into the large pot with the onion and garlic base, stir well, and bring to a gentle simmer on the stove for at least 10-15 minutes, or longer if time permits, allowing the flavors to meld beautifully. Taste and adjust seasonings as needed before serving.

My Essential Tips & Notes for Success

Achieving the perfect bowl of this roasted carrot butternut squash soup is simple with a few helpful pointers:

• Monitor Roasting Times: While all vegetables roast together, their cooking times can vary. Your carrots and onions might soften and char before your butternut squash is fully tender. Keep a close eye on them; if they’re charring too quickly, you can always remove the carrots and onions with tongs and set them aside to be blended later. Continue roasting the squash until it’s perfectly soft.
• Blending Tools: Don’t feel limited by specific equipment. Use whatever blending tools you have in your kitchen! A high-speed blender will give you the smoothest consistency, but a food processor works well too. An immersion blender (stick blender) is also a fantastic option, allowing you to blend the soup directly in the pot, which simplifies cleanup and reduces transfers. If using a small blender, you might need to blend the squash in two or more batches.
• Cool Slightly Before Blending: This is a crucial safety tip. Always let the roasted vegetables and hot liquids cool slightly before transferring them to a blender. Blending hot liquids can cause pressure to build up inside the blender, potentially leading to the lid exploding and creating a dangerous mess. If you’re eager to blend, open the vent on your blender lid (if it has one) and hold a kitchen towel over it to catch any splatters, blending in small batches.
• Adjusting Thickness: If your soup turns out too thick for your preference, don’t worry! Simply add a bit more stock or broth to the pot, a quarter cup at a time, stirring well until you reach your desired consistency. For an even richer, thinner soup, a touch of heavy cream or coconut milk can also be added.
• Seasoning is Key: Always taste your soup before serving and adjust the seasonings. Roasting brings out natural sweetness, but a little extra salt or pepper can really make the flavors pop. A pinch of nutmeg or a tiny bit of maple syrup can also enhance the overall profile.

Delightful Serving Suggestions

This roasted carrot butternut squash soup is fantastic on its own, but these additions can elevate it to a truly memorable meal:

• The Classic Duo – Grilled Cheese: To me, there is nothing more comforting than a warm bowl of soup paired with a perfectly gooey grilled cheese sandwich. This butternut squash carrot ginger soup’s creamy texture and sweet-savory profile would be absolutely delicious alongside a crispy, cheesy grilled cheese on the side.
• Artisan Bread: Serve this velvety soup with some crusty artisan bread for dipping, homemade cornbread for a touch of rustic sweetness, or fluffy garlic rolls to soak up every last drop.
• Crunchy Croutons: I adore serving this soup with a generous sprinkle of crunchy homemade brioche croutons or savory pumpernickel croutons. The textural contrast is simply divine.
• Gourmet Drizzle & Toppings: Elevate the presentation and flavor with a decorative drizzle. Try a swirl of maple syrup, a dollop of heavy cream, a ribbon of high-quality extra virgin olive oil, or some thinned-out yogurt or crème fraîche. For added texture and nutrients, sprinkle over some toasted pumpkin seeds, a few red pepper flakes for a gentle heat, or fresh herbs like parsley or chives.
• Add Protein: If you’re looking to turn this into a more substantial meal, consider adding some cooked protein. Shredded rotisserie chicken or pan-seared chicken breast would be excellent. For a specific recipe, try my hearty butternut squash chicken soup!

Storage & Freezing Instructions

This roasted carrot butternut squash soup is ideal for meal prepping, and its flavors often deepen and improve overnight. Here’s how to store it properly:

Once your soup has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. To reheat, simply warm it gently in the microwave or in a small saucepan on the stove top over medium-low heat until it’s steaming hot throughout, stirring occasionally to prevent sticking.

For longer storage, this soup freezes exceptionally well! I’m a huge fan of using Souper Cubes for freezing soups, broths, and even sauces. They’re essentially giant silicone ice cube trays designed for individual portions, and some stores like Target are even creating their own versions. I simply pour the cooled soup into the Souper Cube molds, freeze until solid, then pop out the frozen blocks and store them in a freezer-safe bag or container. This makes it incredibly convenient to grab a single portion and warm it up in the microwave or on the stove whenever I’m ready to enjoy a quick, homemade meal. You can also freeze the soup in any other freezer-safe container or bag for up to 3 months.

Cozy Weeknight Dinners to Try Next!

If you loved this comforting soup, here are a few more cozy and delicious dinner ideas to add to your rotation. These recipes are perfect for bringing warmth and flavor to any weeknight:

If you’ve made this incredibly comforting recipe, make sure to leave a ⭐️ rating and review below! I absolutely love seeing when you create my recipes and how you enjoy them, so please tag me on Instagram @alpineella so I can share your delicious creations! You can also follow along for more inspiring recipes and culinary adventures on Pinterest, Facebook, and TikTok!

Roasted Carrot Butternut Squash Soup with Ginger

Ella Gilbert

Nutrition