Roasted Butternut Squash Carrot Soup

Roasting the vegetables makes all the difference in this creamy butternut squash carrot soup. Blended with fresh ginger and coconut milk, it's silky, deeply flavorful, dairy-free, and ready in just 40 minutes.

This butternut squash carrot soup with coconut milk is silky, creamy, and full of deep fall flavor. Roasting the squash, carrots, onion, and garlic first caramelizes their natural sugars and gives the soup much more depth than simply simmering the vegetables.

I use pre-cut butternut squash to keep the hands-on prep to about 10 minutes, then blend everything with fresh ginger, vegetable broth, and coconut milk for a smooth, dairy-free soup that's ready in 40 minutes. If you're cooking your way through fall produce, try my Thanksgiving salad with shallot dressing or roasted carrots with cumin next.

Jump to:

• ⭐️ Why You'll Love This Butternut Squash and Carrot Soup
• 🥕 Ingredient Notes
• 🔪 How to Make Butternut Squash Carrot Soup
• 👩🏼‍🍳 Tips For the Best Roasted Butternut Squash Soup
• How To Store and Reheat
• 💬 Frequently Asked Questions
• 🥣 More Vegetarian Soup Recipes
• Butternut Squash Carrot Soup Recipe

⭐️ Why You'll Love This Butternut Squash and Carrot Soup

• Deep roasted flavor: Roasting the butternut squash, carrots, onion, and garlic caramelizes the vegetables and gives the soup more depth than simply simmering them in broth.
• Creamy without dairy: Coconut milk creates a rich, silky texture while keeping the soup naturally dairy-free and vegan.
• Easy enough for a weeknight: Using pre-cut butternut squash keeps hands-on prep to about 10 minutes, and the soup is ready in around 40 minutes.

🥕 Ingredient Notes

• Butternut squash - Pre-cut butternut squash makes this recipe much faster and eliminates the need to peel and chop a whole squash. You can also use a whole butternut squash; peel, seed, and cut it into roughly 1-inch cubes so it roasts evenly.
• Carrots - Carrots add natural sweetness and balance the earthy flavor of the squash. Cut them into similarly sized pieces so they finish roasting at the same time.
• Low-sodium vegetable broth - Use low-sodium vegetable broth so you can control the salt level. Add a little extra broth after blending if you prefer a thinner soup.
• Fresh ginger - Fresh ginger adds warmth and a subtle spicy bite that keeps the soup from tasting overly sweet. I recommend fresh rather than ground ginger for the brightest flavor.
• Coconut milk - Full-fat coconut milk gives the soup its creamy, silky texture without dairy. Light coconut milk will work, but the soup won't be quite as rich.
• Cayenne pepper - A small amount adds gentle heat and balances the sweetness of the roasted vegetables. Reduce it or leave it out entirely if you don't want any spice.

🔪 How to Make Butternut Squash Carrot Soup

*See recipe card below for a printable version.

Preheat oven to 400 degrees F. Arrange two oven racks to be in the upper third and lower third of your oven.

Place the butternut squash cubes on one baking sheet. On another baking sheet, place the sliced carrots, quartered onion, and garlic cloves. Drizzle both pans with olive oil and season with salt and pepper.

Roast vegetables for 30 minutes, flipping once halfway through roasting.

Remove skin from garlic cloves, and add one pan of vegetables to food processor or blender, along with 2 cups of vegetable broth, ½ cup of coconut milk, ginger, and cayenne. (You will be puréeing the soup in two batches).

Blend/purée until super smooth and creamy, around 5 minutes. Pour soup mixture into large pot or directly into serving bowls. Repeat blending step with the other sheet pan of veggies, remaining vegetable broth, and coconut milk.

To serve, garnish with a drizzle of additional coconut milk, fresh cilantro, and roasted pumpkin seeds.

👩🏼‍🍳 Tips For the Best Roasted Butternut Squash Soup

• Don't crowd the pan. Give the vegetables enough space to roast and caramelize instead of steaming.
• Cut everything evenly. Keeping the squash and carrots roughly the same size helps them cook at the same rate.
• Blend until completely smooth. Give the blender a little extra time for the silkiest texture, especially because carrots can remain slightly fibrous.
• Adjust the consistency after blending. Start with less broth and add more as needed. It's much easier to thin a soup than to make an overly thin soup thicker.

How To Store and Reheat

Refrigerator: Store leftover soup in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Leave a little room at the top of the container for expansion.

To reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened in the refrigerator.

💬 Frequently Asked Questions

🥣 More Vegetarian Soup Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.

Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!