This Butternut Squash and Carrot Soup brings together tender roasted veggies with a hint of curry flavor to warm you from the inside out! It’s as simple as roast and blend, leaving you with the most velvety soup that’s creamy without any cream. Whether you’re serving it as a starter or a main, this cozy yet nourishing soup is sure to become a new fall favorite.
I feel like a lot of butternut squash soups can be really bland and boring. Don’t get me wrong, butternut squash is delicious but it’s more of a blank canvas than anything. That’s why I developed this butternut squash and carrot soup…which takes it up a notch by throwing in some curry-inspired flavors.
This soup recipe is also extra easy and hands-off because we’re roasting the butternut squash, carrots and other veggies on a baking sheet before blending. Although this is a bit time consuming, it adds such a great depth of flavor and actually saves you from having to peel and chop all the ingredients!
And I think you’ll be shocked that this soup is completely dairy free yet sooo lush and creamy…thanks to the coconut milk! I swear this soup is proof that you don’t have to sacrifice flavor or comfort factor in order to enjoy a healthy dinner. Veggies can truly taste great when they’re prepared right 😉 Anyways…hope you love this one and add it to your dinner rotation this fall and winter!
Why You’ll Love this Butternut Squash and Carrot Soup
- It’s creamy and cozy yet so nourishing!
- This is a unique spin on butternut squash soup full of curry-inspired flavors.
- It’s as easy as roast and blend.
- You don’t even have to peel or cube the butternut squash for this recipe!
- It’s naturally gluten free, dairy free, vegetarian and vegan.
- This is the perfect cozy fall or winter dinner.
- Leftovers are delicious enjoyed warm or cold!
What You Need to Make this Butternut and Carrot Soup
- Olive Oil: This is for roasting the veggies!
- Butternut Squash: I love that you don’t have to peel or cube the butternut squash for this soup recipe. Just slice it in half lengthwise and remove the seeds.
- Carrots: This recipe sneaks in a whole pound of carrots for extra micronutrients. Peel them before cutting them into very large chunks.
- Yellow Onion: You’ll need one large yellow onion for this recipe. All you have to do is peel it, trim the ends off and cut it in half before roasting.
- Ginger: This is where it gets fun…fresh ginger adds so much unique, punchy flavor to this butternut squash soup!
- Garlic: 1 whole head! It sounds crazy but by roasting it, the garlic takes on a much more mild flavor than when it’s raw.
- Broth: You can use whatever type of broth you prefer…I usually like to do chicken bone broth or chicken stock for added protein. But use veggie broth if you want to keep this vegetarian/vegan!
- Coconut Milk: Full-fat canned coconut milk is a great way to add rich flavor and a creamy texture to this soup without using any dairy. It also pairs perfectly with the curry flavors.
- Turmeric, Cumin, Coriander, Kosher Salt & Black Pepper: These curry-inspired seasonings take the butternut squash and carrot soup to another level. I recommend buying them from the bulk section of your grocery store if you don’t have them on hand…then you won’t have any extra going to waste!
How To Make this Butternut Squash and Carrot Soup
Roast the Butternut Squash and Veggies:
First, preheat your oven to 400F. Then, add butternut squash, carrots, onion, garlic and ginger to a baking sheet or dish. Drizzle with olive oil and season with salt & pepper to taste. Toss the veggies in the oil to coat. Then, transfer baking sheet to the oven and roast for about 45 minutes or until fork tender.
Blend with Broth & Coconut Milk:
Next, allow the roasted veggies to cool down until you can touch them. Then, scoop out the flesh of the butternut squash and add it to a large pot along with the garlic cloves, onion, carrots and ginger.
Add in the coconut milk and 2 cups of the broth. Use an immersion blender to blend until smooth, adding more broth as needed to get to your desired consistency. If you don’t own an immersion blender, just add all ingredients to a high-speed blender instead and then transfer it over to a pot.
Season with Spices & Let Warm Up:
Now, bring the pot up to medium heat, add in the spices, stir, and allow the soup to cook until warm. Taste and adjust the amount of salt & pepper to your preference.
Serve, Garnish & Enjoy:
Finally, garnish each bowl of soup with a drizzle of coconut milk, a drizzle of olive oil, fresh cilantro and black pepper. Enjoy!
Substitution FAQs:
- What if I don’t have some of those spices? If you don’t have some of these spices (such as turmeric and coriander), I would recommend buying a small amount from the bulk section of your grocery store. This is a great way to try new recipes without committing to a big jar that might expire before you use it! Otherwise, you could try substituting about 1/2 tbsp of pre-mixed curry powder.
- What type of broth should I use? It doesn’t really matter! I prefer chicken bone broth or chicken stock for a bit more protein but you could also use beef broth or veggie broth.
- Can I use heavy cream instead of coconut milk? For sure! Please note that the nutrition info will change though.
What Should I Serve with this Butternut Squash and Carrot Soup?
There are two types of people in this world…those that think soup is a meal and those that think soup is an appetizer. I’m more of the former, however, for soups that are on the lighter side (like this one)…I like to pair it with something else to make it a full meal. A grilled cheese is always a great option! Or, keep it simple by dipping a slice of crusty sourdough bread into your warm and cozy butternut squash and carrot soup.
How Should I Store Leftover Butternut Squash and Carrot Soup with Ginger?
This Butternut Squash and Carrot Soup is great for meal prep because the leftovers are delicious both hot and cold! Simply allow it to cool down fully before transferring to an airtight container or jar and storing in the fridge for up to 4 days. Then, enjoy it cold or microwave it in 30 second increments, stirring after each, until warmed through.
This soup also freezes well! After it’s fully cooled, I like to transfer each serving to a mason jar and store it in the freezer. Then, take it out of the freezer and put it in the fridge to thaw for about 48 hours. Or for a quicker option, place it in a bath of warm water on the countertop until thawed enough to microwave.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Soup Recipes?
- Greek Lemon Chicken Soup
- Buffalo Chicken Chili
- Creamy Chicken and Wild Rice Soup
- Healthy Zuppa Toscana
- Marry Me Chicken Tortellini Soup
- Miso Bok Choy Noodle Soup
Butternut Squash and Carrot Soup
Equipment
- small baking sheet or dish
- spoon
- large pot
- immersion blender or high-speed blender
- spatula
Ingredients
- 2 tbsp olive oil
- 1 medium butternut squash (2-2.5lbs), sliced in half lengthwise & seeds removed
- 5 large carrots (1 lb), peeled & chopped into very large chunks
- 1 large yellow onion peeled, ends trimmed off & cut in half
- 1 small head of garlic top cut off
- 2 inch knob of ginger peeled
- 2-3 cups broth of choice
- 1 cup full-fat canned coconut milk
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- kosher salt & black pepper to taste
Instructions
- First, preheat your oven to 400F. Then, add butternut squash, carrots, onion, garlic and ginger to a baking sheet or dish. Drizzle with olive oil and season with salt & pepper to taste. Toss the veggies in the oil to coat. Then, transfer baking sheet to the oven and roast for about 45 minutes or until fork tender.2 tbsp olive oil, 1 medium butternut squash, 5 large carrots, 1 large yellow onion, 1 small head of garlic, 2 inch knob of ginger, kosher salt & black pepper
- Allow the roasted veggies to cool down until you can touch them. Then, scoop out the flesh of the butternut squash and add it to a large pot along with the garlic cloves, onion, carrots and ginger. Add in the coconut milk and 2 cups of the broth. Use an immersion blender to blend until smooth, adding more broth as needed to get to your desired consistency. If you don't own an immersion blender, just add all ingredients to a high-speed blender instead and then transfer it over to a pot.2-3 cups broth of choice, 1 cup full-fat canned coconut milk
- Bring the pot up to medium heat, add in the spices, stir, and allow the soup to cook until warm. Taste and adjust the amount of salt & pepper to your preference.½ tsp turmeric, ½ tsp cumin, ½ tsp coriander
- Optionally, garnish each bowl of soup with a drizzle of coconut milk, a drizzle of olive oil, fresh cilantro and black pepper. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This was as easy as it was delicious!
Thank you Gill 🙂
Excellent!! I added a whole can of coconut milk..this is a keeper! 😊
Thank you so much!!