This creamy (naturally vegan) roasted butternut squash carrot ginger soup is perfect for a chilly-weather meal or simply because you want a dish that is both delicious AND healthy!
It’s officially soup season! There are so many reasons I love making homemade soup: it’s quick, easy, nutritious, comforting, and freezer-friendly. And this recipe for roasted butternut squash carrot ginger soup is all of the above. What’s more, your prep time is just 10 minutes – after letting the vegetables become golden and caramelized in the oven, you throw everything into a blender/food processor, and serve!
The result is a luxurious, creamy roasted vegetable soup with added depth of flavor from roasted garlic, ginger, and coconut milk. Cilantro adds bright freshness and toasted pumpkin seeds provide crunch. It’s the perfect soup for this time of year.
Step-By-Step Instructions
- Step 1. Preheat oven to 400 degrees F. Arrange two oven racks to be in the upper third and lower third of your oven.
- Step 2. 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.
- Step 3. Roast vegetables for 30 minutes, flipping once halfway through roasting.
- Step 4. Remove skin from garlic cloves, and add one pan of vegetables to food processor or blender, along with 2 cups of vegetable broth, 1/2 cup of coconut milk, ginger, and cayenne. (You will be puréeing the soup in two batches).
- Step 5. 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.
- Step 6. To serve, garnish with a drizzle of additional coconut milk, fresh cilantro, and roasted pumpkin seeds.
Why This Recipe Works
Tasty – In this soup, roasted squash, carrots, and onions are full-flavored and slightly sweet. Roasted garlic, ginger, and coconut milk create a Thai flavor profile, and the cayenne gives this delicious soup a slight pop of heat.
Easy – This roasted butternut squash carrot ginger soup is super easy and involves just 10 minutes of prep time! It’s a recipe that is minimal effort and maximum reward.
Healthy – Packed full of roasted vegetables like squash, carrots, and onions, this soup is an excellent (and tasty!) way to eat your vegetables. And there are countless health benefits to eating garlic and ginger!
Creamy – Because this soup is blended, a creamy and silky texture is achieved. And coconut milk makes it extra velvety and rich.
Freezer-friendly – This soup can be stored in the freezer for a busy weeknight when you are short on time and need something quick, delicious, and nutritious.
Recipe Notes and Helpful Tips
This recipe calls for low-sodium broth as a way to control the amount of salt in your soup. However, if you don’t have low-sodium broth, add your salt at the end and only add as much as is needed for your taste preference.
If you prefer a chunkier soup with more texture, simply blend the soup for less time. Check the texture after 1-2 minutes, and blend to your desired consistency.
Store any leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Increase the amount of protein in your soup by adding roasted chickpeas or tofu after blending.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Soup Recipe Ideas!
- Black-Eyed Peas and Tomato Stew
- Southwest Black Bean Soup
- Cucumber Gazpacho with Avocado
- Ethiopian Black-Eyed Peas with Coconut Milk
Roasted Butternut Squash Carrot Ginger Soup
Ingredients
- 4 cups (20 ounces) butternut squash cubes
- 1 lb carrots, sliced into 1/2" discs
- 1 yellow onion, quartered
- 4 garlic cloves (skin on)
- 2 Tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk, plus more for drizzling
- 1 Tablespoon fresh ginger, grated
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup fresh cilantro, chopped
- 2 Tablespoons roasted pumpkin seeds (for garnish)
Instructions
- 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, 1/2 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.
If you need a healthy reset – make this roasted butternut squash carrot ginger soup. It’s full of good-for-you ingredients, so warming and comforting. The ultimate autumn nutritious meal!
So glad you enjoyed it, Marinela! Thanks for stopping by!
yum! This butternut squash and carrot soup was so delicious! I loved all the flavors and loved how amazing it is!
Thanks, Kayla! So glad you loved it so much! 🙂
This roasted butternut squash soup with carrot and ginger tasted AMAZING! I love adding ginger to my soups this time of year when the weather starts getting colder. Definitely gives it some immune boosting qualities!
Thanks, Anaiah! And yes – I also love adding ginger to many dishes this time of year!