Butternut Squash Carrot Soup Recipe

Roasted butternut squash soup with carrots and ginger.

5 from 6 votes

Butternut Squash Carrot Soup Recipe

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Soup

Cuisine: American

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
chopped fresh cilantro, for serving
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

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.

Nutrition