This Roasted Buttercup Squash Soup With Carrots is an easy-to-make soup with a rich, creamy texture and fantastic flavor. This soup is perfect any time of year and is a great make-ahead option. Plus, it is low-carb, gluten-free, and can be made dairy-free or vegan!
If you love this recipe, then you'll love this butternut pasta sauce recipe or honey carrot soup!
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Now that soup season is here, I love to make this low-carb creamy soup. It's a favorite soup of everyone in my family, kids included. I recommend making a double batch! Make a batch of Rosemary Sea Salt Homemade Crackers to go with it!
Serve this creamy soup as an appetizer before a Thanksgiving dinner of Double Smoked Ham with Brown Sugar Maple Glaze, Turkey in a Roaster Oven, or Pellet Grill Smoked Turkey. Don't forget the Whole 30 Cranberry Sauce and Gluten-Free Crustless Pumpkin Pie. 🙂
Jump to:
- Why You'll Love This Recipe
- Recipe Ingredients
- How to Make Roasted Buttercup Squash Soup With Carrots
- Substitutions and Variations
- Serving Suggestions
- Expert Tips
- Recipe FAQs
- Storage and Reheating
- What else can you make with buttercup squash?
- More Soup Recipes You'll Love
- If You're Craving More
- Printable Recipe
- Comments
Why You'll Love This Recipe
- It's a simple recipe that is easy to make.
- No peeling or cutting squash.
- Makes great leftovers.
- Low-carb and gluten-free.
- Full of nutritious ingredients.
Recipe Ingredients
This hearty soup is made with simple ingredients that can easily be found at your local grocery store.
- Buttercup squash is the star of this soup. It can be found in most grocery stores or Farmer's Markets.
- Garlic cloves. I used garlic cloves, but you could also use ½ teaspoon of garlic powder.
- Ginger. I used fresh ginger, but you could use ¼ teaspoon of ground ginger.
- Chicken stock. I used low-sodium organic chicken broth.
- Spices. I used ground cinnamon and nutmeg to add fantastic fall flavor. Other than that, all you need are salt and black pepper.
- Whipped cream. This is optional, but it does make the soup creamier.
See the printable recipe card for exact measurements and a complete list of ingredients.
How to Make Roasted Buttercup Squash Soup With Carrots
Step By Step Instructions
Step 1: Preheat the oven to 350 degrees F. Cut the squash in half lengthwise and remove the seeds with a spoon. Add ½ inch of water to a baking dish and place the squash cut side down in a baking dish or sheet pan. Place the whole carrots beside the squash. Cover with foil and bake for 45 minutes until the squash is soft and can be pierced easily with a fork.
Step 2: In a large soup pot or Dutch oven, saute chopped onion, minced garlic, and grated ginger in olive oil over medium heat until the onion starts to get translucent (about 5 minutes). Scoop out the flesh of each squash half and place it in the pot with the carrots and chicken stock.
Step 3: Use an immersion blender and blend the vegetables until smooth and creamy.
If you don't have an immersion blender, use a blender or food processor instead. Scoop out the squash from one half and add it to a blender with one cup of chicken stock and cooked onion, garlic, and ginger. Blend until smooth and pour into the large pot. Add another cup of chicken stock to the blender with carrots and the remaining squash and blend. Pour blended soup into the soup pot with the rest of the chicken stock. Heat on low to medium heat.
Step 4: Add cinnamon, nutmeg, salt, and pepper to the soup. Stir well to combine. Serve hot in bowls. Add heavy cream or sour cream to each serving if you like, and serve immediately.
Substitutions and Variations
- Squash - You can also use butternut squash, acorn squash, kabocha squash, or even pumpkin.
- Oil - Avocado oil also works well.
- Onion - Red or white onion will also work.
- Chicken stock - Use vegetable broth to make this soup vegan, or use homemade chicken stock or Smoked Chicken Stock.
- Whipped cream. Substitute with coconut milk or coconut cream if you like.
- Spicy - Add more ginger, cayenne pepper, or red pepper flakes.
- Deluxe - Roast some red peppers and place sliced peppers on the soup for garnish, or top with sliced jalapeno pepper.
- Vegan - Use vegetable stock and coconut milk.
- Herbs - Top the soup with fresh herbs like cilantro, thyme, basil, or parsley.
Serving Suggestions
I like to serve this soup with Homemade Biscuits With No Milk, Mennonite Buns, Super Soft Burger Buns, Soda Bread With No Buttermilk, or KitchenAid Wholemeal Bread.
This soup also goes great with Leftover Smoked Brisket Sandwich, Crispy Smoked Chicken Wings, and Air Fryer Chicken Skewers.
Expert Tips
- An immersion blender is by far the easiest way to make this soup.
- If using a regular blender, add small amounts at a time.
- Use a small amount of ginger first if you are new to the flavor.
- Be extra careful when blending hot liquids with a blender.
- Serve this soup hot for the best flavor.
Recipe FAQs
Buttercup squash is a winter squash with a dark green exterior and deep orange flesh. It's one of the sweetest squashes, with more of a sweet flavor than acorn and spaghetti squash. This squash holds its shape well when cooked, making it ideal for stuffing or stews.
Buttercup squash skin is edible but tough and chewy, so I do not recommend eating it.
Cut the squash in half lengthwise through the stem using a large knife. Use a spoon to scrape out the seeds. I don't peel it unless I am cubing it up for stew. It is much easier to cook it with the skin on and remove it after it is cooked.
The whole buttercup squash will keep for up to 6 months in a dry, cool, dark place. Cut buttercup squash can be stored in the refrigerator in an airtight container for up to 5 days.
Yes! Uncooked buttercup squash freezes well. Peel and dice the squash into 1-inch cubes. Place squash on a parchment-paper-lined cookie sheet and freeze for 2 hours. Transfer frozen squash cubes to a freezer bag.
Butternut squash has a long bell shape with tan skin. When cooked, the flesh is bright orange, moist, smooth, and creamy. It has a slightly sweeter flavor than buttercup squash. Buttercup squash is round with dark green skin with a small ridge on its bottom. The flesh is orange, dense, and drier than butternut squash.
Storage and Reheating
Refrigerator: Leftover soup will last 3-4 days in the refrigerator in an airtight container.
Freezer: Buttercup squash soup freezes very well. Pour cooled soup into an airtight container and freeze for up to 2 months.
Reheating: Reheat leftover soup in a saucepan over low-medium heat, stirring frequently until hot.
What else can you make with buttercup squash?
- This squash is an excellent addition to any stew, like my Instant Pot Venison Stew.
- Cooked buttercup squash can be mashed to make a creamy, velvety sauce for your favorite pasta.
- Use buttercup squash to replace pumpkin in pumpkin recipes.
- Make Oven-Roasted Buttercup Squash for a delicious side dish.
- One of my favorite ways to make this squash is to stuff it with diced apples, cinnamon, and maple syrup and bake it in the oven until tender.
If You're Craving More
... check out these recipes:
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Printable Recipe
Easy Roasted Buttercup Squash Soup With Carrots
Ingredients
- 1 large buttercup squash (1½ pounds) halved and seeded
- 2 tablespoon olive oil
- 1 medium onion diced
- 3 medium carrots peeled
- 3 cloves garlic diced
- 1-2 tablespoon fresh ginger diced
- 5 cups chicken stock or vegetable stock
- ¾ teaspoon cinnamon or to taste
- ½ teaspoon nutmeg or to taste
- salt and pepper to taste
- 4 tablespoon whipping cream, optional or coconut milk
Instructions
- Preheat the oven to 350 degrees F. Fill a baking dish with ½-inch of water. Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with aluminum foil.
- Bake the squash until soft and can be easily pierced with a fork, about 45 minutes.
- Heat olive oil over medium-high heat in a large pot or Dutch oven. Add diced onion, minced garlic, and grated ginger. Saute for about 5 minutes until the onion starts to get translucent.
- Scoop out the flesh of each squash and place it in the pot along with the chicken stock and carrots. Use an immersion blender to blend everything until smooth and creamy.
- If you do not have an immersion blender, use a blender or a food processor instead. Place the flesh from a squash half into a blender with 1 cup of chicken stock, cooked onion, garlic, and ginger. Blend until smooth. Pour the mixture into the large pot. Place 1 cup of chicken stock into a blender with the flesh from the other half of the squash and the carrots. Blend until smooth. Pour the smooth soup into the large pot. Add the rest of the chicken stock and heat.
- Add cinnamon, nutmeg, salt, and pepper to the soup. Stir well to combine and serve immediately.
- Add one tablespoon of whipping cream or coconut milk to each serving for an even creamier soup if desired and enjoy!
Video
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Notes
- Do not dice the carrots or squash, as roasting them whole is so much easier.
- Leftovers can be stored for 3-4 days in the refrigerator in an airtight container or the freezer for up to 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
CJ says
Oh my! I’m pretty sure this is my new favorite soup! I had 1 3/4 left over cooked butter cup squash I needed to repurpose. This recipe didn’t disappoint. I didn’t have raw carrots, but I did have a can of sliced carrots and used those. I didn’t use milk of any kind, it was sweet and creamy enough on its own. Will definitely be making this again!
Mihaela | https://theworldisanoyster.com/ says
This is my kid's favourite soup, with a spoonful of crème fraîche and not spicy:))
Giangi Townsend says
Simple and absolutely delicious. A must try!
Dennis K Littley says
Everyone in my family really enjoyed this soup! Thanks for the recipe, its a keeper!
Jeri says
Thanks, Dennis! I'm so glad!
Pam Greer says
Pure comfort food!
Jeannie says
So healthy and comforting! Love the addition of cinnamon too.
Andrea White says
this soup is the absolute best! so good!
Jeri says
Thanks, Andrea! I'm glad you liked it!
Kayla DiMaggio says
This buttercup soup was so delicious! It was the perfect Fall meal as the days start to get colder.