This Roasted Butternut Squash and Carrot Soup is the perfect soup to add to your dinner rotation for the colder months. This fall soup has minimal ingredients and heavily relies on caramelized roasted vegetables for natural sweetness and lots of flavor!
It's easy to make, creamy, and made with coconut milk instead of heavy cream.
Roasting squash caramelizes and intensifies the natural sweetness and flavor. It's essential for this recipe to create the best results.
This recipe is naturally gluten-free, dairy-free, vegetarian and vegan. It's creamy and full of warming cozy fall flavors. You're going to want to make this soup all season!
It's perfect with a side of sourdough bread or roasted vegetables and a simple salad for a satisfying and nourishing dinner.
This vegan butternut squash carrot soup is perfect for an easy, and delicious fall meal! It is great for lunch, or dinner, or would be wonderful served as a starter to your Thanksgiving feast.
Butternut Squash: I recommend getting a large butternut squash or two smallish ones. You'll need roughly 4 ½ cups of butternut squash cubes for this recipe. ½ cup is for garnish and 4 cups for the actual soup.
Carrot: Dice the carrots and add to the pan with the squash to add volume and more natural sweetness.
Yellow Onion: Onion adds depth of flavor. I recommend using a yellow onion and largely chopping it.
Garlic: For this soup recipe, you will want to trim the top off the garlic to expose the cloves and then roast until soft and caramelized. If you have time, roast for 60 minutes.
Vegetable Broth: I recommend a low-sodium vegetable broth to add flavor.
Canned Coconut Milk: The addition of coconut milk adds a rich creamy consistency.
Seasonings: I kept it simple and used Kosher salt, smoked paprika, black pepper, and cayenne pepper. But cinnamon, nutmeg, and ginger would be good too.
I recently purchased this immersion blender tool by Fullstar and I am obsessed!
It has an immersion blender attachment as well as a milk frother and whisk. It's under $25 and worth every penny.
An immersion blender makes blending hot liquids incredibly easy. You can blend your soup right in the pot in minutes!
The alternative is to transfer the soup ingredients into a high-speed blender and blend until smooth. Just be cautious and careful when blending hot liquids.
Butternut squash will need to be peeled before cutting and roasting. I recommend a vegetable peeler.
A sharp knife is also incredibly important because butternut squash can be hard to cut sometimes.
How to Make This Recipe
This Butternut Squash Soup recipe is easy to make, creamy in texture, and full of warm fall flavors.
The full written recipe can be found in the recipe card below.
Preheat oven to 450F.
Step 1: Prep the vegetables. Use a sharp knife to trim about ¼ inch off the top of the garlic head to expose the cloves. Drizzle with olive oil and a sprinkle of salt. Wrap in foil and place on the baking tray with the vegetables.
Step 2: Peel and cube the butternut squash and carrots.
Step 3: Place the cubes onto a parchment-lined baking tray along with the diced carrots and chopped onion. Add the olive oil and salt and toss to combine.
Step 4: Roast for 30 to 35 minutes or until the butternut squash is fork tender and the garlic cloves are caramelized and soft. Add them to the pot, reserving ½ cup for garnish.
Step 5: Turn the heat on to medium heat and stir in the salt, smoked paprika, black pepper, and cayenne pepper.
Step 6: Pour in the vegetable broth and coconut milk. Stir to combine.
Step 7: Use an immersion blender to carefully purée the soup until it's smooth and creamy.
Step 8: Taste and adjust seasonings to your preference. If you don't have an immersion blender, transfer the ingredients into a large blender and blend until smooth.
Substitutions & Additions
This roasted squash soup has minimal ingredients but can be customized to fit your preferences!
Butternut Squash: I haven't tried this recipe with any other vegetables but I think sweet potato would be a great substitution.
Coconut Milk: If you're not a fan of coconut milk, you can use cashew cream.
Add an apple: A granny smith apple would be a delicious addition to add some tartness and balance out the sweetness.
Spices: Change up the spices! Curry powder, cinnamon, or nutmeg would work.
Herbs: Feel free to add fresh thyme, sage, or rosemary!
Toppings: Herbs, pumpkin seeds, red pepper flakes, crotons, or fried sage leaves are great topping ideas. I went with a drizzle of coconut milk and parsley.
This soup is hearty enough to be a dinner by adding toasted sourdough, a side salad, or roasted vegetables but would be wonderful served as a starter to your Thanksgiving meal as well.
Bread: I love serving this with toasted sourdough bread but it would be delicious with vegan biscuits, cornbread, or dinner rolls.
Salad: A simple green salad would pair well with this soup or this tahini kale salad.
Roasted Vegetables: I love serving this creamy vegan soup with crispy shaved Brussels sprouts, broccoli, zucchini, or cauliflower.
Tips & Tricks
Roast the squash in small pieces. You can roast butternut squash whole but you'd be missing out on that caramelized golden brown exterior which adds a ton of flavor to this simple soup. Take the time to cut those cubes so you maximize browning and flavor or buy pre-chopped vegetables!
Don't overcrowd the pan. You might need to separate the vegetables onto two baking trays to ensure even browning.
Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
If using a blender instead of an immersion blender, vent for steam. Otherwise, too much steam pressure can build in the blender and you'll end up with a mess or you may get burned. Use a kitchen towel to hold down the vented lid in your blender.
Storage and Reheating
Store: Store leftover butternut squash soup in an airtight container for up to 7 days.
Reheat: Simply reheat on the stovetop on medium heat until warmed through- about 5-6 minutes. If the soup has thickened too much in the fridge, add a splash of water.
Freeze: This squash soup freezes wonderfully! Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat.
Frequently Asked Questions
Roasting the squash instead of boiling will help create natural sweetness and a caramelized flavor. Make sure to salt at every stage as well. Salt the vegetables while they roast, use a good quality vegetable broth, and season at the end to taste as well. If your soup is bland, odds are you haven't added enough salt.
Water can be used to replace vegetable broth but you'll need to add more salt and seasonings to compensate.
Yes! Simply peel, cube, and roast until soft and blend the same way.
More Soup Recipes
Roasted Butternut Squash and Carrot Soup
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt see note
- 1 large Butternut Squash approximately 4 ½ cups
- 3 large Carrots cubed
- 1 large Yellow Onion
- 1 Garlic Head
- 2 cups Vegetable Broth
- 1 can Full-Fat Coconut Milk
- 1 teaspoon Kosher Salt see note
- 1 teaspoon Smoked Paprika
- ½ teaspoon Black Pepper
- ⅛ teaspoon Cayenne Pepper
- Preheat oven to 450F.
- Peel and cube the butternut squash and place the cubes onto a parchment-lined baking tray along with the diced carrots and chopped onion. Add the olive oil and salt and toss to combine.
- Don't overcrowd the pan. You may need to separate the vegetables on to two baking trays to ensure even browning.
- Roast for 30 to 35 minutes or until the butternut squash is fork tender and the garlic cloves are caramelized and soft.
- Once vegetables are roasted, set aside about ½ cup of squash for garnish.
- Optional: Before adding the rest of the ingredients, reserve a tablespoon or two of coconut milk so you can drizzle some on top for a nice garnish.
- Add the remaining roasted vegetables to a large soup pot and squeeze out the garlic cloves. Turn the heat on medium heat and pour in the vegetable broth, remaning coconut milk, salt, smoked paprika, black pepper, and cayenne pepper.
- Use an immersion blender to carefully purée the soup until it's smooth and creamy. Taste and adjust seasonings to preference. If you don't have an immersion blender, transfer the ingredients into a large blender and blend until smooth. Be extra cautious when blending hot liquids.
- Taste and adjust the seasonings if needed.
- Top with parsley and serve with sourdough bread and enjoy!
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers