Butternut Squash Carrot Ginger Soup

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This creamy butternut squash carrot ginger soup blends sweet root vegetables with a hint of spicy ginger for a cozy warming soup.

I have to admit that when it comes to soup, I am usually all about chunky texture. I will take a chunky chicken chipotle soup, lentil chickpea soup, or red curry dumpling soup over anything creamy most days. I think it’s because there’s just a heartiness to a chunky soup that feels more like a whole meal to me.

But this week, I was craving something with a cozy fall feel that I could top with some crispy croutons or dip a grilled cheese into. Butternut squash was an obvious choice, but I decided to bump up the complexity by adding in some carrots and parsnips. It was JUST was the weather called for!

The butternut squash adds a rich, slightly sweet depth that pairs perfectly with the zing of fresh ginger and earthy carrots and parsnips. It’s the perfect balance of flavors and feels just right for these cooler days. Plus, it’s super easy to make – my kind of weeknight dinner!

If you’re a fan of butternut squash like me, you’re going to love this one. And if you haven’t already, you should definitely check out my (practically hands-off) butternut squash risotto recipe—another fall staple that I can’t get enough of.

Why You’ll Love this Butternut Squash Soup Recipe

• This butternut squash carrot and ginger soup feels hearty but not too heavy, making it perfect for those evenings when you want something comforting but not overly rich.

• I also love how versatile this soup is—it’s the perfect starter for a holiday dinner or can easily stand on its own with some crusty bread and a side salad.

• It’s one of those recipes that somehow tastes even better the next day, so it’s a great meal prep staple in my house!

• With leeks, parsnips, carrots, and of course, butternut squash, this soup is packed with healthy veggies, making it both nourishing and comforting.

• If you skip the butter and use oil instead, this soup is easily vegan and also paleo-friendly. And it’s naturally gluten-free!

• While this soup screams fall, it’s made with ingredients you can find year-round, and you can easily substitute as needed depending on what veggies are in season.

Ingredient Notes

Butter

The butter adds a rich, velvety base to this butternut squash carrot and ginger soup and helps bring out the flavors of all the vegetables.

If you’re making this vegan or paleo friendly, you can just use olive oil!

Leek

I love adding leeks to my butternut squash soup! They’re milder than onions but still bring a nice, subtle onion flavor that doesn’t overpower the other ingredients. Just make sure to give them a good wash, as they can trap a lot of dirt between their layers.

And if you can’t find any leeks, you can use onions instead.

Carrots

Carrots add sweetness and that vibrant orange color we all love. They work perfectly with the butternut squash to give the soup a natural, earthy sweetness.

Parsnips

As you can see this butternut squash carrot and ginger soup has a lot more veggies than just the squash and carrots – parsnips are another great addition! But if you don’t have any parsnips, you can just sub with more squash or carrots.

Pear

This might seem unusual, but trust me, the pear is a secret weapon here. I always add it whenever I make any squash soup – like in this pumpkin pear soup. It adds a subtle sweet flavor that balances out the savoriness of the veggies. Apple is a great subsitute.

Ginger

Fresh ginger is key here. It adds warmth and just the right amount of zing. It’s what gives this butternut squash carrot soup its cozy, slightly spicy kick.

I like to grate some fresh ginger in here but you can also use ginger paste if that’s what you have on hand.

Butternut Squash

The star of the show! Butternut squash is naturally sweet, creamy, and gives the soup a beautiful, smooth texture once it’s blended. This is what makes the soup feel so satisfying and hearty without adding any heavy cream.

White Wine

Just a splash of dry white wine adds brightness and cuts through the richness of the squash and butter. The alcohol mostly cooks off, but you’re left with a nice depth of flavor.

Broth

You can use vegetable or chicken broth – depending on your preference. Homemade broth really makes this soup spectacular, if you have it. You can also just use water!

Orange and Lemon Juice

This creamy soup really needs a bright citrusy kick and I use both orange and lemon juice to get that. It really cuts through the richness and adds a nice zing to this butternut squash carrot ginger soup.

You can use lemon juice only if you prefer. If you choose to leave out the lemon, I would add a little white wine vinegar or apple cider vinegar instead to add some brightness, as orange juice isn’t really acidic enough on it’s own.

Hot Sauce

If you like a bit of heat – a dash of hot sauce really oomphs up the flavor of this soup.

Seasonings

I don’t add any spices to this recipe, just some salt, black pepper, and oregano. You can add some red chili flakes if you want it spicier!

Step by Step Instructions

1. Melt the butter in a large pot over medium heat, then add the leek. Sauté for 4-5 minutes, stirring occasionally, until the leek softens.

1. Add the carrots, parsnips, pear, ginger, salt, and oregano, and stir everything together. Let it cook for another 3-4 minutes, then pour in the white wine and cook for another minute.

1. Next, add the butternut squash and stir well to combine. Pour in the broth (if you prefer a thicker soup, use 5 cups) and bring everything to a boil over high heat.

1. Once boiling, reduce the heat to medium-low and simmer uncovered for about 20-30 minutes, until the squash and other vegetables are very tender.

1. Use the immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can blend it in batches in a regular blender. If needed, add more broth to achieve your preferred consistency.

1. Stir in the orange and lemon juices, along with a dash of hot sauce, adjusting to taste. If the soup seems too thick, you can thin it with more broth (I usually use about 6 cups in total).

1. Finally, taste and adjust the seasoning with additional salt and pepper if needed. Serve warm and top with crunchy croutons and a splash of cream.

Topping Suggestions

Toasted Pumpkin Seeds: Add a nice crunch and a nutty flavor that complements the creamy butternut squash carrot and ginger soup.

Crispy Bacon Bits: Sprinkle some crispy, crumbled bacon on top for a savory, salty contrast.

Heavy Cream or Coconut Cream: A swirl of on top adds a nice creaminess that complements the soup’s earthy flavors.

Croutons: Golden, crunchy croutons give a wonderful texture contrast and soak up the flavors of the delicious butternut squash carrot and ginger soup.

Toasted Coconut Flakes: For a bit of sweetness and texture, toasted coconut flakes add a fun tropical twist to the warm spices in the soup.

Grated Parmesan or Pecorino: A sprinkle of sharp, salty cheese like Parmesan or Pecorino Romano adds an extra layer of flavor and depth.

Storage Instructions

This butternut squash carrot and ginger soup is great for meal prep as it tastes even more good the next day! Just transfer your leftovers to an airtight container and it will keep well in the refrigerator for 4-5 days. You can reheat it on the stovetop or in the microwave (but you might need to add some broth or water as it will thicken up in the fridge.)

You can also freeze this soup if you’d like. Pour it into freezer-safe container or heavy-duty freezer bags and store for up to 3 months. Just thaw it overnight in the fridge and reheat as usual.

More Comforting Fall Soups

Minestrone with Orzo

Black Bean and Corn Soup

Chipotle Chicken Soup

Red Pepper Carrot Soup with Couscous