Carrot Squash Soup Recipe – An Italian in my Kitchen

This carrot squash soup combines sweet carrots, tender squash, and a touch of rosemary for a cozy fall-inspired meal. Smooth, comforting, and completely plant-based for a nourishing bowl of goodness!

There’s nothing better than a warm bowl of homemade vegetable soup on a cool fall or winter day. Healthy, hearty, and full of simple ingredients, this carrot squash soup is one of those recipes that’s comforting yet naturally vegan, gluten-free, and dairy-free!

The secret is blending cooked carrots and squash until smooth and velvety. Like my creamy butternut squash soup, creamy mushroom soup, and creamy broccoli soup, it’s easy to make ahead and can be served as a main dish or a cozy starter. I love to add a few croutons or toasted pumpkin seeds on top for a little crunch before serving.

Why You’ll Love This Soup

• Creamy and full of flavor. You only need a few fresh vegetables, olive oil, and herbs to make a smooth, rich soup that tastes creamy without any dairy.
• Cozy autumn recipe. Warm, comforting, and full of seasonal flavor, this butternut squash carrot soup is the kind of meal you’ll want to make all fall and winter long.

Ingredient Notes

• Olive oil: Adds flavor and helps sauté the vegetables. Use extra virgin for the best taste.
• Onion (or shallot): Either one adds a mild sweetness that builds flavor as the base of the soup.
• Celery: A small amount adds depth without overpowering the carrots and squash.
• Rosemary: Fresh rosemary gives the soup its earthy aroma and complements the natural sweetness of the vegetables.
• Carrots and squash: The stars of the recipe! Use butternut squash or acorn squash, both add creaminess although I am more partial to butternut squash and carrot soup.
• Vegetable broth: Homemade or store-bought both work. 
• Toppings: A drizzle of olive oil, toasted pumpkin seeds, or my lievito madre discard croutons add just the right amount of texture before serving.

How to Make Carrot Squash Soup

Start by heating olive oil in a large pot over medium heat. Add the chopped onion and celery and cook for a couple of minutes until they start to soften. Stir in the rosemary, carrots, and squash, and cook to bring out their flavor.

Pour in the vegetable broth and stir to combine. Cover and let the soup simmer until the vegetables are tender. Remove the lid, season with salt and pepper to taste, and cook uncovered to let the flavors blend.

Before serving, remove the rosemary stems and blend the soup until smooth and creamy. You can use an immersion blender right in the pot or transfer it carefully to a blender in batches.

Taste and adjust seasoning if needed. Serve warm with a drizzle of olive oil, toasted pumpkin seeds, or croutons for a bit of crunch.

Variations

• Add a boost of flavor: Instead of rosemary, try adding fresh grated ginger or a pinch of turmeric for a soothing, healing-style soup.
• Make it heartier: Stir in a handful of red lentils before simmering for extra plant-based protein, or add shredded cooked chicken after blending for a comforting non-vegan option.
• Try different vegetables: Swap part of the carrots or squash for sweet potatoes or parsnips for a new twist on flavor and texture.
• Add a little spice: A small pinch of chili flakes or cayenne gives the soup a gentle heat that pairs beautifully with the natural sweetness of the vegetables.

Rich, velvety, and full of cozy fall flavor, this Carrot Pumpkin Soup is sure to become a seasonal favorite. If you make it, let me know how it turned out — I’d love to hear from you!

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