Roots & Routines

When the air turns crisp and the leaves start to fall, there’s nothing quite like a bowl of creamy, comforting soup to warm you from the inside out. This Butternut Squash & Carrot Bisque is everything you want in a fall recipe. It’s smooth, slightly sweet, perfectly spiced, and full of seasonal flavor.

This soup is made with a few simple, wholesome ingredients that come together beautifully: roasted butternut squash, sweet carrots, caramelized onion, garlic, and a touch of sage and cinnamon. A little brown sugar enhances the natural sweetness, while a pinch of cayenne pepper gives just enough warmth without overpowering the dish. The final swirl of half and half makes it luxuriously creamy no heavy cream needed.

It’s cozy, comforting, and surprisingly easy to make. Perfect for family dinners, holiday gatherings, or a quiet night in.

Why You’ll Love This Recipe

Simple Ingredients: Everything you need is probably already in your kitchen.

Healthy and Filling: Packed with vegetables and nutrients, yet still indulgent.

Freezer-Friendly: Make a big batch and freeze leftovers for quick weeknight meals.

Versatile: Adjust the spice and sweetness to fit your taste or your family’s.

Ingredients

1 large butternut squash (about 3 lbs), peeled, seeded, and cubed

3 medium carrots, peeled and chopped

2 tbsp olive oil or butter

1 medium onion, diced

3 cloves garlic, minced

1 tsp fresh sage (or ½ tsp dried)

½ tsp ground cinnamon

1 tbsp brown sugar (adjust to taste)

⅛–¼ tsp cayenne pepper (to taste)

4 cups chicken broth (or vegetable broth)

½–1 cup half and half

Salt and pepper, to taste

Instructions

Roast the Veggies: Preheat oven to 400°F. Toss squash and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden.

Sauté the Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic, sage, cinnamon, brown sugar, and cayenne; cook for 30 seconds until fragrant.

Simmer: Add roasted squash and carrots to the pot with chicken broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes.

Blend Until Creamy: Use an immersion blender (or regular blender) to puree the soup until smooth.

Add the Creaminess: Stir in half and half. Taste and adjust seasoning with salt, pepper, or a touch more brown sugar.

Serve & Enjoy: Ladle into bowls and top with a drizzle of cream, crispy sage, or toasted pumpkin seeds.

Serving Ideas

Serve with a slice of crusty bread, a grilled cheese sandwich, or even as a starter for your Thanksgiving dinner. For a fun twist, drizzle each bowl with a little maple syrup or top with crispy bacon crumbles.

Personally we love it with some homemade Parmesan croutons!

Make It Your Own

Swap half and half for coconut milk for a dairy-free version.

Add apple for an extra hint of sweetness.

Top with roasted chickpeas for crunch and protein.

Final Thoughts

This Butternut Squash & Carrot Bisque tastes like fall in a bowl. It’s smooth, creamy, and full of comforting flavor. It’s one of those recipes that makes your home smell amazing and reminds you to slow down and savor the season.