This cozy Roasted Butternut Squash and Carrot Soup is loaded with healthy vegetables that are roasted to perfection with some warming spices. This brings out so much flavor and their natural sweetness which makes this one of my favourite fall soups. It is also naturally vegan and gluten-free and super easy to make.
This butternut squash soup is easy to make and the perfect warming soup for those chilly days. Roasting the vegetables with aromatic spices, takes this cozy fall soup to the next level.
All the roasted veggies are then blended to silky smooth with some vegetable broth and coconut milk. Topped with some fried sage leaves for some crunch and lots of flavor.
For more warming soups, check out these recipes: Sweet potato, coconut and chilli soup, Vegan Minestrone Soup or this Spiced carrot and lentil soup.
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Ingredients
This creamy butternut squash and carrot soup is easy to make and budget friendly too. All you need are a few ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Olive oil, or other neutral oil like avocado or sunflower oil can also be used.
- Yellow onion, peeled and roughly chopped.
- Butternut squash, about half a medium sized one. Peeled and cut into chunks. Pre-cut and peeled can also be used.
- Carrots, peeled and sliced, about 4 large carrots.
- Garlic, leave the garlic cloves whole and let them roast with the veggies in the oven. This will bring a wonderful mild garlic flavor to this butternut squash soup.
- Vegetal broth, I prefer to use an organic stock with lots of flavor. Homemade works great too!
- Coconut milk, use full fat coconut milk for a creamy soup. I like to save a little save for topping the soup with, this is optional.
- Spices, a mixture of spices including ground ginger, thyme, turmeric that all go so well with the carrot and butternut squash. The red chilli flakes are optional, but I really recommend adding it. A little heat balances out the sweetness of the roasted veggies.
- Salt and black pepper, enhances the flavour of this soup. Taste the soup when ready and add more if desired.
- Butter and Sage leaves, to make this optional but of so tasty fried sage topping to the soup.
See recipe card for quantities.
Instructions
This soup has loads of flavor from roasting up all the veggies in the oven.
It is easy to make, the oven does most of the work. Follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.
Add the butternut squash, carrots, onion and whole garlic cloves to a baking sheet.
Add the olive oil.
Add the spices, stir to coat and spread out to an even layer.
Bake until fork tender.
Add the roasted veggies to a large pot with the vegetable broth and coconut milk.
Stir well and bring to a simmer, boil for a few minutes.
Blend the soup until smooth with a hand held bender.
Sauté the sage leafs in the butter until crispy.
Serve the soup hot with a drizzle of reserved coconut milk, crispy sage leafs and some red chili flakes. Tastes great with some crusty bread for dipping!
Hint: I like to line the baking sheet with parchment paper since the ground turmeric easily can leave yellow stains. This also makes for a fast and easy cleanup!
Make sure the butternut squash and carrots are really soft before adding them to the soup pot. This way the soup will be smooth and creamy.
The soup can also be made the day before and reheated. Wait with the toppings until you are ready to serve.
Another creamy soup to try is this warming Pumpkin and potato soup.
Substitutions and Variations
- Veggies – this recipe uses both butternut squash and carrots. One can be exchanged for the other, just make sure the weight is the same. Butternut squash can also be replaced with pumpkin or sweet potato.
- Roasting – The soup gets a lot of great flavor from roasting the veggies in the oven. They can also be roasted in the air fryer. The air fryer roasts the veggies a lot faster so I would recommend checking them after 15 min depending on your air fryer.
- Coconut milk – give this butternut squash and carrot soup a creamy texture and delicious flavor. It can also be replaced with the same amount of broth or other type of cream.
- Ginger – can also be replaced with fresh grated ginger, about 1 tablespoon.
- Spicy – For a spicier soup, add some extra chili flakes when roasting the veggies.
For a spicy and creamy soup, check out this Sweet potato, coconut and chilli soup
Storage
This roasted carrot and butternut squash soup makes a great meal prep. Why not double the recipe and save the left overs for later on in the week, or freeze for later use. This is how to best store soup to keep it fresh for longer.
- Fridge: The soup needs to be cooled down completely. Once cooled, pour it into an airtight container and store in the fridge. Your soup stay fresh for about 5-6 days.
- Freezer: Freezing extras of this butternut squash and carrot soup is a great option. Follow the same steps as for the fridge, but make sure to not fill the containers too full. The liquid will expand when frozen, you don’t want the lid to pop off. Another option is to freeze the soup in freezer-friendly ziplock bags, make sure they are tightly sealed to prevent any leaks in the freezer. This carrot and butternut squash soup keeps in the freezer for up to 2-3 months.
How to reheat soup
The easiest and tastes way, is to use the microwave. Pour the soup in a microwave-safe bowl. Heat it on high for 2-3 minutes (adjust as needed based on the amount of soup and microwave power). Heat the soup until piping hot: carefully take it out of the microwave and give it a good stir. Let the soup sit for about 30 seconds before serving.
Top tip
The easiest way to cut a butternut squash is to first trim off both ends. Then, halve the squash down the middle. Scoop out the seeds and stringy pulp, then peel the skin off with a vegetable peeler. Once peeled, cut in into pieces. Remember to be careful when handling the knife, and work on a stable cutting board.
FAQ
Absolutely! Pre-cut butternut squash and carrots can be a convenient time-saver. Make sure they are fresh and cut into similar spice chunks for the best results.
Yes, this soup reheats well and even tastes better the next day. Store the cooked and cooled soup it in an airtight container in the refrigerator for up to 3-4 days.
Yes, this soup makes a great meal-prep and freezes well. Store in an airtight container or freezer-friendly ziplock bags, for up to 2-3 months.
More warming soup recipes:
Healthy salad recipes:
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This cozy Roasted Butternut Squash and Carrot Soup is loaded with healthy vegetables that are roasted to perfection with some warming spices. This brings out so much flavor and their natural sweetness which makes this one of my favourite fall soups. It is also naturally vegan and gluten-free and super easy to make.
- 2 tablespoon olive oil
- 1 yellow onion, peeled and roughly chopped
- ½ butternut squash, (800g) peeled and cut into chunk
- 700 g carrots peeled and sliced, about 4 large carrots
- 4 garlic cloves, peeled
- 3 cups (700 ml) vegetal broth
- 1 can coconut milk (save some for topping)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried Ginger
- 1 teaspoon dried Thyme
- 1 teaspoon turmeric
- ¼ teaspoon red chilli flakes (optional)
- 2 tablespoon butter
- Sage leaves
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Preheat the oven to 200C.
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Add the butternut squash, carrots, onion and whole garlic cloves to a parchment paper lined baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. Roast in the oven for about 30 min or until fork tender.
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Add the roasted veggies to a large pot with the vegetable broth and coconut milk, stir well and bring to a simmer for about 10 min.
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Turn the heat off and blend the soup until smooth with a hand held bender. Taste and add more salt and pepper is needed.
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Make the optional fried sage leafs. Add the butter to a frying pan over medium high heat. Sauté the sage leafs in the butter until crispy. Be careful not to burn them. Remove to a plate with a kitchen paper and let cool down.
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Serve the soup hot with a drizzle of reserved coconut milk, and crispy sage leafs and some red chili flakes. Tastes great with some crusty bread for dipping!
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