This rustic, spoonable soup leans into the hearty textures of roasted butternut squash and sweet carrots, all nestled in a lightly herbed broth.

Unlike silky purées, this version keeps things satisfyingly chunky—ideal for chilly evenings when you crave something warming but substantial.

A touch of smoked paprika and thyme adds depth, while roasted garlic brings mellow richness.

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Chunky Herb-Roasted Butternut Squash & Carrot Soup Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ¾-inch chunks
• 3 large carrots, peeled and sliced into ½-inch rounds
• 1 small yellow onion, diced
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil (or avocado oil for a neutral flavor)
• 1 teaspoon smoked paprika
• ¾ teaspoon dried thyme
• ½ teaspoon ground black pepper
• 1¼ teaspoons kosher salt, divided
• 4 cups vegetable broth (low-sodium recommended)
• 1 tablespoon apple cider vinegar (optional, for brightness)
• Chopped fresh parsley or chives, for garnish (optional)

Kitchen Tool Tips

• Sheet Pan – Roasting your squash, carrots, and garlic on a large sheet pan caramelizes the edges for more flavor and keeps the veggies from steaming.
• Dutch Oven or Heavy Soup Pot – Retains heat well for simmering and layering flavors.
• Microplane or Garlic Press – After roasting, pressing the garlic cloves out of their skins is a breeze and adds instant depth.

How to Make Chunky Herb-Roasted Butternut Squash & Carrot Soup

1. Roast the vegetables: Preheat oven to 425°F (220°C). Spread the squash, carrots, garlic cloves (in skins), and onion on a large sheet pan. Drizzle with olive oil and sprinkle with paprika, thyme, ¾ teaspoon salt, and pepper. Toss to coat evenly. Roast for 30–35 minutes, flipping once, until edges are golden and tender.
2. Prepare the soup base: In a large soup pot, bring the broth to a gentle simmer over medium heat.
3. Build the soup: Squeeze roasted garlic cloves from their skins into the pot. Add the roasted vegetables and remaining ½ teaspoon salt. Simmer uncovered for 10–15 minutes, letting the flavors meld and the broth slightly reduce.
4. Finish and serve: Stir in the apple cider vinegar if using. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh herbs if desired.

Nutritional Information

Per serving:

• Calories: 215
• Fat: 7g
• Carbohydrates: 36g
• Protein: 4g
• Fiber: 7g
• Sodium: 590mg

How to Serve

Serve with crusty bread, herbed crackers, or a dollop of sour cream or Greek yogurt on top. The lumpy texture plays well with toasted pumpkin seeds or a drizzle of chili oil for extra bite.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Portion into freezer-safe containers; freeze up to 3 months.
Reheat gently on the stovetop or microwave until warmed through, stirring occasionally.

FAQ

Can I make this ahead of time?

Yes! The soup gets even better as it sits. Make a day ahead and refrigerate—flavors deepen overnight.

Can I add beans or lentils for protein?

Absolutely. Stir in 1 can of drained white beans or 1 cup cooked lentils during the final simmer for a heartier version.

What if I don’t have smoked paprika?

You can substitute regular paprika or a pinch of ground cumin for a different warm note.

Can I use pre-cut squash?

Yes, pre-cut squash saves time. Just make sure pieces are evenly sized so they roast uniformly.

Is this soup spicy?

No, it’s savory and slightly smoky. To add heat, toss in a pinch of red pepper flakes with the broth.

Leftover Remix Ideas

• Savory Grain Bowl Topper – Spoon leftovers over farro or quinoa and top with a poached egg.
• Stuffed Baked Potato Filling – Warm and scoop into baked sweet potatoes with a sprinkle of cheese.
• Hearty Toast Topping – Pile onto thick, toasted sourdough and finish with a drizzle of olive oil.

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If you try this recipe, I’d love to hear your thoughts in the comments below.