There's something about a big pot of soup simmering away that just feels like a hug in a bowl. This butternut squash carrot soup is silky smooth, a little sweet, a little savory, and perfectly cozy for chilly evenings. The coconut milk makes it creamy without being heavy, and the curry powder brings just the right hint of warmth.
It's also one of those soups that pairs with just about anything. I'll often make a batch on Sunday and enjoy it with crusty bread, a grilled cheese (try my Cottage Cheese Bagel for a twist), or a big salad like my Bean Salad. Honestly, soups like this are my way of sneaking extra veggies into my family's week without anyone complaining.
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The ingredients
Here's what you'll need:
- Butternut squash - peeled and cubed for quicker cooking.
- Carrots - they add natural sweetness and color.
- Potato - for body and thickness.
- Onion - the flavor foundation.
- Chicken broth - or veggie broth if you'd like to keep it vegetarian.
- Coconut milk - gives it that creamy, velvety finish.
- Curry powder - for a warm, spiced flavor.
- Salt and black pepper - to season just right.
- Fresh cilantro - brightens everything at the end.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Butternut Squash Carrot Soup
Sauté the onion. Heat a little oil in a large pot and cook the onion until soft and fragrant.
Add the veggies. Stir in the squash, carrots, and potato. Toss with the curry powder so the spices wake up.
Pour in broth. Add the chicken broth and bring everything to a boil. Lower the heat and let it simmer until the veggies are fork-tender.
Blend it smooth. Use an immersion blender (or carefully transfer to a regular blender) and blend until silky.
Stir in coconut milk. This is when the magic happens-creamy, dreamy soup vibes.
Season and serve. Taste, adjust salt and pepper, and finish with cilantro on top.
Tips for Success
- Roast the squash and carrots first if you want deeper, caramelized flavor.
- Don't skip the potato-it really helps with creaminess.
- Start with less curry powder if you're unsure; you can always add more later.
- Use full-fat coconut milk for the richest flavor.
Variations
- Swap curry powder for smoked paprika if you want a less spiced version.
- Add ginger for a little zing.
- Make it vegan by using veggie broth instead of chicken.
- Stir in red lentils while simmering for a protein boost.
Serving Ideas
- Serve with warm naan bread for dipping.
- Pair with a crisp green salad for a light dinner.
- Drizzle with a swirl of Greek yogurt for extra creaminess.
- Top with roasted pumpkin seeds for crunch.
Storage Tips
Always cool the soup before freezing to keep the texture smooth.
Store in the fridge in an airtight container for up to 5 days.
Freeze in portions for up to 3 months. Reheat gently on the stove with a splash of broth if needed.
FAQ
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day once the flavors have had time to mingle.
Can I use frozen butternut squash?
Absolutely. It makes prep faster, just reduce cooking time a little since frozen squash softens quickly.
What if I don't like cilantro?
No worries-just skip it or swap with fresh parsley.
Butternut Squash Carrot Soup
Equipment
- Large pot
- Immersion blender (or regular blender)
- Wooden spoon
Ingredients
- 1 butternut squash peeled and cubed
- 3 carrots chopped
- 2 potato peeled and diced
- 1 medium onion chopped
- 8 cups chicken broth or veggie broth
- 1 can (14oz) coconut milk
- 2 tablespoon curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot and sauté the onion until softened.
- Add butternut squash, carrots, potato, and curry powder. Cook for 2 minutes.
- Pour in broth, bring to a boil, then reduce to a simmer for 20 minutes, until vegetables are tender.
- Use an immersion blender to puree until smooth.
- Stir in coconut milk, season with salt and pepper, and garnish with cilantro.
Sophie Viau says
This butternut squash carrot soup is one of those recipes I keep coming back to every fall. It’s so creamy and naturally sweet, and the carrots give it that extra depth of flavor. I love serving it with a slice of crusty bread, it feels like a hug in a bowl on chilly days!