Roasted Butternut Squash Carrot Ginger Soup

Creamy roasted butternut squash carrot ginger soup is perfect for a chilly-weather meal. With just 10 minutes of prep time, it's an easy, healthy (vegan and gluten-free), and robust soup.

It's officially soup season! There are so many reasons I love making homemade soup: it's quick, easy, nutritious, comforting, and freezer-friendly, like creamy roasted cauliflower soup, southwest black bean soup, and thick and hearty vegetarian chili.

And this roasted butternut squash carrot ginger soup recipe 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.

This naturally dairy-free and gluten-free recipe utilizes coconut milk for luscious creaminess. The result is a luxurious, roasted vegetable soup with added depth of flavor from roasted garlic and ginger. Cilantro adds bright freshness and toasted pumpkin seeds provide crunch. It's the perfect soup for this time of year.

Jump to:

• ⭐️ Why This Soup Is The Best
• 🥕 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make It
• 💬 How to Serve
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍽 Related Recipes
• Roasted Butternut Squash Carrot Ginger Soup Recipe

⭐️ Why This Soup Is The Best

• Full-flavored - Roasted squash, carrots, and onions are robust 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 - Because we use pre-chopped squash, this recipe 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 squash, carrots, and onions, this soup is an excellent 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, with coconut milk making it extra velvety and rich.
• Freezer-friendly - It can be stored in the freezer for a busy weeknight when you are short on time and need something quick, delicious, and nutritious.

🥕 Ingredient Notes

• Butternut squash - This is the base of our soup. For convenience, I call for pre-chopped squash. However, if you have a whole butternut squash to use, you can halve it and roast it before removing the skin (see "Tips" section for instructions). Use it to make roasted squash salad.
• Carrots - They pair beautifully with ginger and provide extra sweetness.
• Low-sodium vegetable broth - Using low-sodium broth lets you control the amount of salt in your cooking.
• Coconut milk - Adds rich creaminess without any coconut flavor, like in this vegetarian potato soup
• Cayenne pepper (optional) - I like the slight pop of heat that cayenne provides here, but it's optional.
• Fresh cilantro - If you enjoy the flavor of cilantro, I highly recommend it in this recipe.
• Roasted pumpkin seeds (for garnish) - Crunchy, salty, nuttiness

📝 Variations & Substitutions

• Add protein. Increase the amount of protein by adding roasted chickpeas or tofu after blending.
• Use your favorite root vegetable in place of the carrots. Potatoes or parsnips would both work well.
• Squash. Substitute acorn, delicata, or kabocha squash, but it will be a slightly different flavor profile.
• Onion. 3-4 shallots can be used in place of onion.
• Ginger. 1 teaspoon of ground ginger can be substituted for fresh ginger.
• Pumpkin seeds. Roasted peanuts can be used in place of pumpkin seeds for a similar salty crunch.
• Coconut milk. Substitute almond milk (or dairy milk if not vegan) in its place. Alternately, you could simply use water but your soup won't be as creamy.

🔪 How To Make It

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.

💬 How to Serve

• When served as a main dish, it's delicious paired with buttermilk maple biscuits, fluffy sourdough cornbread, or sourdough discard focaccia.
• If serving your soup as an appetizer, pair it with a main dish like garlic grilled cheese, cheesy broccoli pasta bake, healthy pad thai, or vegan peanut noodles.

👩🏼‍🍳 Expert Tips

• This recipe calls for low-sodium broth as a way to control the amount of salt. 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 for less time. Check the texture after 1-2 minutes, and blend to your desired consistency.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place on your stovetop over medium-low heat or in the microwave.
• How to freeze: Let it cool completely, then transfer to a freezer-safe plastic bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
• To roast a whole butternut squash: Preheat oven to 400 degrees F. Place squash halves on a rimmed baking sheet. Drizzle with 2 Tablespoons olive oil and sprinkle with salt and pepper. Roast squash for 40-50 minutes, until flesh is fork tender. Using a sharp knife or vegetable peeler, peel skin from roasted squash (make sure it is cool enough to handle or wear gloves). Use a spoon to remove seeds from each squash half. Chop squash into cubes.

💬 Frequently Asked Questions

🍽 Related Recipes

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