Carrot and Butternut Squash Soup with Warm Spices

This Carrot and Butternut Squash Soup has roasted carrots, butternut squash, and sweet garlic simmered with bay leaf, thyme, and a warm pairing of coriander and cinnamon. Blended silky smooth and made with simple ingredients, it tastes like you fussed far more than you did. If squash season is your favorite season, my Roasted Honeynut Squash belongs on your table next.

• Butternut Squash - Butternut squash is the backbone of this soup. It gives the soup its body, its gentle sweetness, and that velvety texture once it's blended. Roasting it first is what sets the flavor. You're looking for a "just roasted" look: lightly browned at the edges, not deeply caramelized. The squash keeps cooking during simmering, so there's no need to push it further in the oven.
• Carrots - Carrots add a second layer of sweetness and an earthy note that keeps the squash from tasting one-dimensional. Carrots also give the soup its glowing orange color. Cut them into 1-inch pieces so they roast at the same pace as the larger squash chunks.
• Garlic, Roasted in Its Skin - This is the step that surprises people. The garlic goes on the sheet pan with its skin still on. Without the skin, garlic burns in a hot oven before it has a chance to cook through. With the skin on, it steams inside its own wrapper and turns soft, sweet, and mellow. Then you just squeeze it out and add it to the pot. If you love that mellow roasted-garlic flavor, my Garlic Confit takes the idea even further.
• Coriander and Cinnamon - This spice pairing makes the soup. Many squash soups lean on cumin, ginger, or curry. I wanted this soup to go warmer and rounder. When I tested the soup without the cinnamon, it lost depth. When I tested it with cinnamon but no coriander, it was good but not as layered. Together, they're the reason the soup tastes complex instead of just sweet.

See the recipe card for quantities.

Variations

• Vegetable Broth - Swap it in for the chicken broth to make the soup vegetarian, or vegan if you also skip the labneh. The soup will be a little lighter in depth, so taste it before serving and adjust the salt.
• A Creamier Finish - Stir in heavy cream to taste. You can also use what I use; a dollop of labneh, which adds a tangy richness in place of sour cream.
• Lemon Yogurt Swirl - For a brighter finish, spoon on my Lemon Yogurt Sauce instead of plain labneh.
• Crunchy Topping - If you need a nut-free topping, try crunchy Mediterranean Roasted Chickpeas in place of other nuts.
• Gentle Heat - Add a pinch of Aleppo pepper or a small spoonful of harissa when you are blending the soup.
• Squash Swap - Honeynut squash, or a mix of squash and sweet potato, works in place of butternut. Smaller, denser pieces may need a few extra minutes in the oven.

How To Make Carrot And Butternut Squash Soup: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Preheat the oven to 400 degrees Fahrenheit. Prepare a sheet pan with parchment paper. Add the cut butternut squash, carrots, garlic cloves, and onion to the sheet pan. Add the olive oil, salt, and pepper. Mix to combine. Roast for about 20 minutes until tender and lightly golden. Cool slightly.

Step 2: Take the garlic cloves out of their skin and discard the skin.

Step 3: In a large pot, combine the veggies and garlic. Add the bay leaf, thyme, chicken broth, coriander, and cinnamon. Bring to a boil. Turn down the heat and simmer for 30 minutes, covered.

Step 4: Uncover the pot and discard the bay leaf and thyme stems. Using a stick blender or regular blender, blend the soup. Taste and adjust the salt if needed.

Helpful Tips

• Aim for "just roasted," not dark - The vegetables should be lightly browned at the edges when they come out. They will finish cooking in the pot, so there's no reason to push them in the oven.
• Salt at the end - Broths vary a lot in saltiness, so wait until the soup is blended to make your final adjustment.