This delicious Butternut Squash Carrot Soup is made with sweet carrots, creamy butternut squash, shallot, and spices. It's a great way to warm up on a chilly day and perfect for a cozy, nutritious meal everyone wants to eat.
Not only is this soup pretty to look at, but it's delicious.
One of the best parts of this delicious roasted vegetable soup is that I use frozen butternut squash, which is available year-round at Whole Foods. This makes it easy to prepare with minimal effort.
This cozy soup is vegan, gluten-free, and made with wholesome ingredients. It's a comforting, healthy dish that's perfect any time of year but particularly delicious when the weather starts to get cooler.
After roasting the vegetables, everything is blended in a high-speed blender for a smooth finish. Alternatively, you can make it on the stove and blend with an immersion blender. Either way, it boasts a delicious flavor perfect for dipping some crusty bread or pouring over some cooked rice.
For other great soups, try Creamy Vegan Asparagus Soup, Easy Lemony White Bean Soup With Rigatoni, or Vegan Cauliflower and Potato Soup.
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Why I Love This Recipe
- Packed with nutritious veggies that are both delicious and good for you.
- Because it is dairy-free, it's perfect for vegans and fits various dietary needs.
- Ready in no time with minimal effort, so it's ideal for busy weeknights.
Recipe Ingredients
You’ll need the following simple ingredients to make this amazing, simple, creamy butternut squash and carrot soup. See the recipe card for quantities.
- Butternut Squash - I use a 16-ounce bag of frozen butternut squash available year-round at Whole Foods in my area. Frozen butternut squash makes this soup even easier to prepare, but you can also roast a medium butternut squash to get about the same amount needed for this recipe.
- Shallot - A shallot offers a milder, sweeter flavor compared to an onion, which tends to be sharper and more pungent. Feel free to use an onion if that is what you have on hand.
- Coconut Milk - Canned coconut milk gives this soup a creamy and velvety texture. It's optional, but creates a delicious creamy texture that does not taste 'coconutty'. Substitute coconut cream for a thicker and creamier texture and more concentrated coconut flavor.
- Carrots - I wash the carrots well and don't bother peeling them for this soup. I just wash and chop them into even pieces. You can substitute frozen carrots.
Variations
- Stir in some cooked chickpeas.
- Mix in a tablespoon of maple syrup for a slightly sweeter soup.
- Mix in some air-fried and seasoned tofu.
- Mix in some fresh spinach or kale towards the end of cooking for added nutrients.
- Use cashew cream instead of coconut milk as a variation.
- Using coconut cream instead of coconut milk gives your recipes a richer, creamier texture and a more intense coconut flavor.
How To Make Butternut Squash Carrot Soup
Here are simple visuals to help you see how easy this soup is to make. See the recipe card for details.
Step 1: Spread the diced butternut squash, chopped carrots, quartered shallot, and unpeeled garlic cloves on a baking sheet. Drizzle with 1-2 tablespoons of olive oil, and add the cumin, ginger, nutmeg, salt, and black pepper. Toss to coat all the vegetables.
Step 2: Let the veggies roast in the preheated 400°F (200°C) oven for 30 minutes, turning halfway through, until tender and slightly caramelized. After removing them from the oven, allow the vegetables to cool, then squeeze the roasted garlic out of its skin.
Step 3: Blend the roasted vegetables and vegetable broth until smooth.
Step 4: If using a high-speed blender, blend until the soup warms up; otherwise, proceed to the next step.
Step 5: Pour the blended soup into a large pot, bring to a boil, then simmer over medium heat for 10 minutes. Stir in the coconut milk and warm it for another couple of minutes.
Step 6: Garnish with toasted pepitas (pumpkin seeds) and fried sage leaves. See recipe tips for instructions.
Recipe Tips
- If you don’t have a high-speed or regular blender, toss all the ingredients in the pot and use an immersion blender to puree the soup. It might not be as silky smooth as a blender, but it’s still a great option.
- If you don't find toasted and salted pumpkin seeds, you can toast pepitas for a garnish by heating a pan over medium-high without oil, adding pepitas, and shaking occasionally until golden brown (3-4 minutes). Cool on a plate, and if adding salt, use a bit of oil to help it stick.
- For fried sage leaves, heat olive oil in a skillet. Fry sage leaves in a single layer until crisp (30-45 seconds), then remove, drain on paper towels, and sprinkle with salt.
Serving Suggestions
- Top with a swirl of coconut milk for a creamy, beautiful finish.
- Garnish with toasted pepitas and fried sage leaves for added crunch and flavor. (see tips). Also consider garnishing with these Vegan Bacon Bits.
- We love adding white or brown rice to this meal for extra texture.
- Serve with crusty bread or a side salad for a complete meal.
- If you love squash season, serve it alongside Fall Farro Salad with Roasted Butternut Squash and Apples.
Storage and Reheating
- Refrigerator: Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 4-5 days. Reheat the soup in a pot over medium heat, stirring occasionally. If it's too thick, add a splash of broth or water.
- Freezer: Cool the soup completely, then place it in a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months. Thaw it overnight in the fridge or use the microwave's defrost setting. If defrosted in the fridge, continue to heat on the stovetop or microwave.
Recipe FAQS
Yes, this soup saves incredibly well.
If your soup is too thin, let it simmer uncovered until it reaches your desired consistency. Add less broth next time.
Yes. To ensure they cook evenly, just be sure the frozen carrots are chopped to the same size as the butternut squash.
Got a minute? Dive into the comments and rate this butternut squash carrot soup to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Butternut Squash Carrot Soup
Equipment
Ingredients
- 1 pound butternut squash frozen
- 1 pound carrots chopped (2-3 large carrots)
- 1 shallot cut into fourths
- 4 cloves garlic unpeeled
- 1-2 tablespoons olive oil for coating the vegetables
- 3 cups vegetable broth
- 1 14-ounce can coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- optional: toasted pepitas and fried sage leaves*
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: Spread the diced butternut squash, chopped carrots, quartered shallot, and unpeeled garlic cloves on a baking sheet. Drizzle with 1-2 tablespoons of olive oil, and add the cumin, ginger, nutmeg, salt, and black pepper. Toss to coat all the vegetables.
- Roast Vegetables: Roast in the preheated oven for 30 minutes or until the vegetables are tender and slightly caramelized.
- Cool and Peel Garlic: After removing the vegetables from the oven, allow them to cool down. Squeeze the roasted garlic out of their skins.
- Blend Roasted Vegetables and Broth: Add the roasted vegetables and vegetable broth to a blender. If you have a high-speed blender that can cook/heat soup, you can continue to blend for 5 minutes until the soup begins to steam out of the top. When it's done, add the coconut milk and blend for 30 seconds more for a delicious soup. If you're using a regular blender, continue to the next step.
- Heating the Soup: Add the blended soup to a pot and bring to a boil, then simmer for 10 minutes. Stir in the coconut milk until warmed through. Reserve some coconut milk if you want to make any designs on the soup's surface.
- Garnish and Serve: Serve with toasted pepitas and fried sage for a nice presentation. See notes for directions.
Criss P says
Perfect for a cold winter night. I used veggie paste instead of veggie broth, which allowed me to used less water for a thicker soup. I put some croutons for some extra texture.
Regi Pearce says
Love it! The veggie paste swap is great for an extra-rich soup, and croutons for crunch—yes, please! Perfect for a cozy night. Thanks for the tip!
Nichole Oursler says
Made and loved it…hubby too! ? Everything blended up perfectly and was so easy. I found it creamy enough on its own and would probably omit the coconut milk (or use ½ a can?) so the flavor of the delicious roasted veggies and spices stayed center stage. Will definitely make this one again…thank you! 🙂
Regi Pearce says
Yay! I’m so glad you and Eric loved it! ? Great idea on adjusting the coconut milk—you’re totally right, letting those roasted veggies and spices shine is key. Thanks for the tip, and I’m thrilled it’s a keeper for you! Can’t wait to hear about your next batch! ?
Tory says
This looks so good too! I love it. I'll write a review after we make it.
Regi Pearce says
Sounds good! Can't wait to hear how it goes.