This Roasted Butternut Squash and Carrot Soup recipe boasts bold flavors from the vegetables being roasted and curry powder! Along with red bell peppers, garlic, bacon, and coconut milk this is an aromatic soup perfect for a chilly fall evening.
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This post was originally published October 24, 2017 and was updated September 23, 2020 with more information and new photos.
Best Roasted Butternut Squash Soup
Can you really make it through fall without making butternut squash soup? My answer, no you can’t. So I wanted to share my version, Roasted Butternut Squash & Carrot Soup. This butternut squash soup is full of squash and carrots as well as red pepper, onion, garlic, curry powder for spiciness, coconut milk for creaminess, and bacon to top it off.
I love roasted soups, for a couple reasons. First I find them so easy, everything diced up and roasted, blended and done. Second I find roasting the vegetables to bring out a flavor otherwise not found by just boiling or cooking in a pot.
So this easy and delicious soup is a real winner, perfect for a fall night. So next time you are at the farm stand or grocery store make sure to grab a squash and some carrots to make Roasted Butternut Squash & Carrot Soup.
Ingredients in Roasted Red Pepper and Butternut Squash Soup
This recipe is pretty simple, a few ingredients pack a lot of flavor! So for this recipe you will need:
- butternut squash
- red bell pepper
- white or yellow onion
- olive oil
- salt & pepper
- vegetable stock or better than bouillon
- canned coconut milk
- curry powder
For a complete detailed list of the ingredients continue towards the bottom of the page.
How to make Roasted Butternut Squash Soup
Preheat the oven to 425º F.
Peel and dice the squash and carrots, add to a sheet pan. To make the squash easier to peel and dice, pierce with a knife or fork a few times (like a baked potato) and microwave 4-5 minutes, and let it cool to the touch before peeling, the squash will be a lot easier to slice and handle.
Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. Peel and slice onion, add to the sheet pan. And finally add the garlic cloves to the sheet pan.
Drizzle the sheet pan very lightly with olive oil and salt & pepper to taste. You need just a little amount of oil since you will be adding bacon to the mix soon, just enough so that everything doesn’t stick to the pan.
Transfer to the oven and cook for 15 minutes. After about 15 minutes toss the diced vegetables and place the bacon slices on top of the vegetables, return to the oven. Cook another 25-30 minutes, until the bacon is done and the vegetables are all soft.
About 5 minutes before the vegetables are finished cooking add the water & bouillon and/or stock along with the curry powder to a large pot. Heat over medium heat until simmering.
Remove the sheet pan from the oven, remove bacon from the sheet pan and set aside to cool. Once the bacon is cooled you will want to crumble it.
If you have an immersion blender: Add the cooked vegetables and can of coconut milk to the simmering pot. Carefully blend with the immersion blender until smooth.
If you don’t have an immersion blender: In two batches (as not to crowd) add the cooked vegetables to a food processor or blender, pour in about 1/2 of the can of coconut milk during each batch (to keep the veggies blending smoothly) and blend until smooth. Carefully add the blended vegetables to the simmering pot (repeat).
Stir the soup until it becomes smooth. Continue to heat until steaming and hot enough to serve. Garnish with crumbled bacon.
Now sit back and relax with this super cozy fall soup recipe!
Tips, Tricks, & Questions:
- Remember to check on your bacon as it cooks especially towards the end, different brands and different thicknesses will cook at different rates
- I love to use Vegetables Better Than Bouillon in this soup, I always keep this stuff stocked in the refrigerator
- This soup is great for fall meal prep, transfer it to jars to re-heat for quick lunches!
Is this soup spicy because of the Curry Powder?
Curry Powder can vary brand to brand, most traditional curry powders aren’t actually spicy but are full of flavors like Coriander, Fenugreek, Turmeric, and Red Pepper none of which are spicy. You can though if you wish use spicy curry powder. For my family I usually use the Organic McCormick Curry Seasoning, no spiciness but a lot of flavor.
Does this soup keep well and can you freeze it?
Yes and absolutely! You can freeze any leftovers to reheat at a later time.
You might enjoy some of my other fall favorites:
- One-Pan Fall Harvest Chicken Dinner
- Crockpot Creamy Pumpkin Chili
- Sheet Pan Cranberry Chicken Sausage
- Balsamic Cranberry Chicken Bake
- Apple Bacon Smothered Pork Chops
Roasted Butternut Squash & Carrot Soup
This recipe boasts bold flavors from roasted butternut squash, carrots, red bell peppers, garlic, and bacon. With the addition of coconut milk and curry powder this is an aromatic soup perfect for a chilly fall evening.
- 1 medium butternut squash
- 1 red bell pepper
- 3 carrots
- 1 medium onion
- 3-4 cloves garlic
- drizzle of olive oil
- salt & pepper
- 2 cups water+Better Than Bouillon OR vegetable stock
- 1 (15oz) can coconut milk
- 1 tablespoon curry powder
- 4 slices bacon
- Preheat the oven to 425º F.
- Peel and dice the squash* and carrots, add to a sheet pan. Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. Peel and slice onion, add to the sheet pan. Finally add the garlic cloves to the sheet pan.
- Drizzle the sheet pan lightly with olive oil and salt & pepper to taste.
- Cook for 15 minutes. Remove from oven toss the diced vegetables, place the bacon slices on top of the vegetables and return to oven. Cook another 25-30 minutes, until the bacon is done and the vegetables are all soft.
- About 5 minutes before the vegetables are finished cooking add the water/ stock and curry powder to a large pot. Heat over medium heat until simmering.
- Remove the sheet pan from the oven, remove bacon from the sheet pan and set aside to cool. Once cooled crumble the bacon for topping the soup.
- In two batches (as not to crowd) add the cooked vegetables to a food processor or blender, pour in about 1/2 of the can of coconut milk (to keep the veggies blending smoothly) and blend until smooth. Add the blended vegetables to the simmering pot (repeat). Or if you have an immersion blender, add the vegetables and coconut milk to the pot and blend.
- Stir until the soup becomes smooth. Continue to heat until steaming and hot enough to serve, top with crumbled bacon.
*To make the squash easier to peel and cut, pierce the squash a few times with a knife or fork and microwave 4 minutes.
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Amount Per Serving: Calories: 358Total Fat: 31gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 478mgCarbohydrates: 19gFiber: 4gSugar: 5gProtein: 8g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Lauren, The Schmidty Wife
P.S. Looking for more soup recipes? Check out my Slow Cooker Black Bean Tortilla Soup, Roasted Red Pepper & Tomato Soup or my Homestyle Crockpot Chicken Noodle Soup.
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