Go Back
–+ servings
Butternut squash divided into three bowls topped with roasted squash, parsley, and coconut milk drizzle.

Roasted Butternut Squash and Carrot Soup

This Roasted Butternut Squash and Carrot Soup is the perfect healthy and simple 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!
5 from 4 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Liv King

Ingredients
 

Roasted Vegetables

  • 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

Squash Soup

  • 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

Instructions

  • 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.
  • 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.
  • 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!

Notes

Important Note: 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. 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!