Butternut Squash Carrot Ginger Soup

Creamy squash carrot ginger soup distributed in 3 bowls.

5 from 6 votes

Butternut Squash Carrot Ginger Soup

This creamy butternut squash carrot ginger soup is perfect for a winter meal. After roasting the vegetables, you toss everything into your food processor or blender and serve - it's that easy. In this recipe, coconut milk is used for dairy-free creaminess, and you end up with a velvety soup with aromatics from garlic and ginger and crunch from toasted pumpkin seeds.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Soup

Cuisine: American, Thai

Diet: Vegan, Vegetarian

Servings: servings

Calories: 296kcal

Author: MaryAnne

Equipment

Food processor or blender

Ingredients

4 cups (20 ounces) butternut squash cubes
1 pound carrots, sliced into ½" discs
1 yellow onion, quartered
4 garlic cloves (skin on)
2 Tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 cups low-sodium vegetable broth
1 cup coconut milk, plus more for drizzling
1 Tablespoon fresh ginger, grated
1 cup fresh cilantro, chopped
½ teaspoon cayenne pepper (optional)
2 Tablespoons roasted pumpkin seeds (optional 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, 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.

Video

Notes

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.

Nutrition