Autumn is here, and if you want to make your house feel like a home, a pot of carrot and butternut squash soup simmering on the stove is just the ticket.

Carrot and butternut squash soup in a black bowl.

Autumn (or “fall,” as my American friends say) is in full swing. For the first time in a long time, I feel a deep connection to the seasonal changes, and I’m allowing it to fully inspire my cooking (more soup recipes loading … see my cauliflower, potato, and leek soup!).

Already, I can feel the October magic all around me. I’m surrounded by tall, sturdy oak trees that have just begun to drop their leaves, and the streets are carpeted in a blanket of extraordinary colours. Children skip down the paths and giggle while kicking leaves in the air, the park benches glow with warm orange light, and I’ve started wearing my thick woollen coats and Victorian lace-up boots.

I may not have a fire to cosy up next to while I watch Gilmore Girls — or a black cat purring at my feet — but I can make my house extra welcoming and autumnal by having a pot of this soup simmering away on the stove.

Plus, a batch of cream cheese filled pumpkin muffins for dessert, obviously!

Pre-roasting the carrots and butternut squash will fill your kitchen with this warm, almost honeyed smell. When you combine that with the fragrance of sautéed fresh ginger and a sprinkle of cumin, you’ll want to hover over the pot and breathe in the lovely scent!

Ginger brings gentle heat, bolstered by the complexity of smoked paprika and cayenne pepper powder. The spice creeps across your tongue, while the buttery soft aromatics and roasted vegetables add plenty of depth.

And obviously, carrot and butternut squash soup is ridiculously creamy: smooth, buttery soft, full of depth, and tastes incredible when soaked into bread.

🤤Why You’ll Love Carrot and Butternut Squash Soup

Healthy yet hearty and heavenly: Notice the alliteration?! It’s true, though — the soup is packed with vegetables, but it’s robust, full-bodied, and not lacking in flavour … at all.
Freezes well. Meaning you only have to cook once and freeze in batches to feed the family weeks later.
Tried and tested recipe: All of my recipes are cooked in my real kitchen (mess and all). They’re tested, devoured, and tested again until they meet the standard where you say “Oh my veg” after eating!
It’s budget-friendly: Carrots and butternut squash are affordable year-round (especially in season, when markets tend to run offers); everything else you’ll need is a pantry staple.

Labelled ingredients for carrot and butternut squash soup.

🫚 Ingredients You’ll Need for Carrot and Butternut Squash Soup

Oil: Any neutral oil will do. It’s a flavour carrier!
Butternut squash: The autumnal star of our recipe. This squash is sweet (even more so than pumpkin!), nutty, and deliciously buttery, especially when roasted.
Carrot: Similarly to butternut squash, carrots carry plenty of sweetness. They also offer an earthy balance.
Onion: Whether you use red or yellow onions, they bring a gorgeous, mild savoury note to the base of any soup.
Garlic: A few cloves are mellow and buttery.
Ginger: Warm and spicy, fresh ginger is a perfect pairing with our sweet vegetables. I like to use fresh rather than powder.
Celery: Peppery and herbal, celery isn’t a dominant flavour (you could skip it), but it helps to balance and deepen the complexity of our other flavours.
Smoked paprika: The woody, smoky aroma and depth are stunning in this soup, in addition to a distinctive warmth and colour.
Cayenne powder: Hot and fiery, this chilli powder is a “clean” taste that doesn’t linger on the palette, just builds up the warmth and adds a subtle kick.
Cumin powder: Pungent, warm, and earthy. The trio of these three spices lifts the dish and builds layers of intricacy on the tongue.
Salt and black pepper: Season your food, people!
Vegetable stock: I use vegetable bouillon (stock) cubes and water, but you can use a liquid vegetable stock if you prefer. While I’ve made this soup with just water, using vegetable stock adds an additional level of savoury goodness.

You’ll Also Need a Few Ingredients for the Garnish …

What’s a good soup without a garnish, after all!

Cream: A swirl on top that you then stir through the soup helps to cut through the intensely sweet, earthy flavours of the vegetables. You can substitute coconut milk or coconut cream for a dairy-free, vegan version of the recipe.
Chilli flakes: A little touch of spice elevates the bowls. The type of chilli flakes you use dictates how spicy the final result will be: I like Kashmiri for mild, Aleppo for moderate and fruity, or Birds Eye for a fiery heat.
Fresh coriander (cilantro): This herb complements the cumin powder in the soup perfectly, adding a citrusy lift. If you don’t like coriander (apparently it tastes like soap to some people — comment below if that’s you!) use other herbs instead. I suggest a few in the “variations” section below!

Cooking for Allergies (+ Dietary Preferences)

The base of this carrot and butternut squash soup recipe is 100% vegan. While I’ve chosen to include dairy cream for the garnish, you can substitute coconut milk (pairs perfectly with the spices) or coconut/oat cream to make the recipe completely vegan (and dairy free!).

The bowl is also 100% nut-free, soy-free, alcohol free, and gluten-free. If you have coeliac disease, you’ll want to double-check your spice powders. Cheaper brands sometimes adulterate them with gluten-based anti-caking agents. To be safe, use brands specifically branded “gluten-free.”

🧑‍🍳 How to Make Carrot and Butternut Squash Soup (Step-by-Step Photos)

Soup is one of the easiest recipes to master, even for beginners.

Roast some vegetables, sauté some aromatics, add stock, simmer, and blend. That’s all there is to it — but it layers tonnes of flavour into the bowls.

Here are step-by-step photos from my kitchen to help you follow along with the cooking process:

Carrot and butternut squash on a baking tray.

One: Cut the butternut squash and carrot into even pieces. Toss with oil, salt, and cracked black pepper, then place in a baking tray.

Two: Roast the vegetables until softened and slightly charred on the edges.

Three: Add oil to a saucepan and gently sauté the onion, garlic, ginger, and celery. Cook until softened and aromatic.

Four: Add the roasted vegetables to the saucepan.

Dried spices added over roasted carrot and squash, in a pan.

Five: Season the vegetables with cumin powder, smoked paprika, and cayenne powder. Stir and cook until the spices are no longer raw.

Vegetable stock added to carrot and butternut squash soup.

Six: Add the stock cubes and water (or equivalent amount of vegetable stock) to the saucepan. Set to a simmer and let the flavours infuse.

Seven: Use a stick blender to puree the soup until smooth — it’s more convenient as you don’t need to cool the soup. Alternatively, cool the mixture and transfer to a blender.

Carrot and butternut squash soup in a blender.

Eight: Blend until smooth and creamy. Check for seasoning and adjust where necessary.

Nine: Serve the soup and top with cream (optional), chilli flakes, and fresh coriander (cilantro).

Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!

🔄 Fun Globally Inspired Variations of Carrot and Butternut Squash Soup

Indian-spiced: The warm, earthy vegetables, combined with spices, already lean Indian: swap cayenne powder for Kashmiri chilli powder or standard Indian red chilli powder, then add a tempering of mustard seeds, cumin seeds, curry leaves, and crispy garlic to garnish. A squeeze of lemon juice to finish cuts through the richness beautifully.
Moroccan: Swap out the dried spices for a shop-bought (or homemade, if you’re an overachiever!) ras el hanout blend and finish with a dollop of yoghurt, a handful of pomegranate seeds, and slivered almonds or pistachios. Harissa also works excellently here!
Thai-inspired: Enrich the carrot and butternut squash soup by adding a spoonful or two of red curry paste while sautéing the aromatics. Finish with a squeeze of lime juice, then garnish with coconut milk (instead of cream).
Roasted garlic and thyme: Not a fan of spices? Strip back the powdered spices entirely and choose something more Mediterranean; roast garlic along with the vegetables and keep it simple with a garnish of fresh thyme and a knob of butter stirred through right at the end.

🥫Storing Your Soup

Carrot and butternut squash soup will last up to five days if refrigerated properly.

It’s one of those fantastic meals that generally tastes better the next day — much like Indian curries.

It also freezes very well, making it a great choice for meal prep and freezer stock. Sometimes I make double portions. That way, on rainy days when the last thing I want to do is cook, all I have to do is grab a portion from the freezer.

Store in freezer bags (best for space-saving storage) or containers for up to three months. Top tip: Label your containers! Too many times I’ve accidentally eaten moong and masoor dal, thinking it was soup …

Reheat the soup directly on the stove or in the microwave, then top with fresh garnishes to make it feel new and fresh.

🍞 What to Pair with Carrot and Butternut Squash Soup

Although this soup is perfectly slurp-able straight from the bowl, I always like to have a good hunk of bread on the side to mop up any leftovers.

Crusty, slightly tangy, rustic sourdough boule is a crowd-favourite in my house. Toast it and lather lavishly with butter, and it’ll hold its own perfectly when dunked. You could also opt for seeded wholemeal or rye loaves. The nuttiness will complement the earthiness of our seasonal vegetables marvellously.

Really, any decent artisan loaf will do. A white bloomer is the safest option, but Italian options like focaccia or ciabatta are woefully underrated. They aren’t just for caprese sandwiches, everyone!

When I’m in the mood for a little bit of extra comfort, I whip up a quick grilled cheese sandwich (toastie) on the side. Mature cheddar (smoked cheddar, for extra points) is my number one. Second is Swiss cheese. Use a Gruyère-like substitute; vegetarian Gruyère is almost impossible to find. Unfortunately, the AOP requires animal-based rennet to be used for the name.

Plus, this soup travels well in a thermos. Pack crackers or bread on the side and you’ve got yourself a cosy lunch-on-the-go for work, school, road trips or picnics. Prepare to share the recipe with all the jealous people missing out!

If you’ve tried this carrot and butternut squash soup recipe, please drop a comment ✍️ or a star rating 🌟 below to help fellow readers! Additionally, if you have a question, please drop a comment and I’ll do my best to answer ASAP.