There is nothing better than a bowl of nourishing and creamy roasted butternut squash and carrot soup. This soup is flavourful, warming, and super easy to prepare for dinner or lunch.
I always love soup during the winter season and especially during cold and rainy days like this! This soup is so creamy made with roasted butternut squash, ginger, and carrot. Soups are not the most filling but this recipe is filled with fiber due to the wide array of vegetables and will keep you full for longer. It is also really easy to make so you can enjoy this delicious soup in 30 minutes.
This soup is ideal for the evening when you want something healthy and simple. I also like to prepare this soup ahead in a big batch and have it on hand during the evenings and busy days.
WHY TRY OUT THIS SOUP
Still not sure if it is really worth trying out this soup? I will tell you why this is my all-time favorite soup!
- It contains hide vegetable – This delicious butternut squash soup is packed with essential vitamins from butternut squash, carrots, onion & garlic, this is the onesoup you need to supercharge your day.
- Rich in vitamins – Soups are usually not the most filling and vitamins richmeals. But thanks to the wide array of veg and fibre, this vegan soup will keep you satisfies for longer.
- You can make it in large batch- This is my pro tip, if you don’t have time to cook everyday this is the perfect recipe for you! Just use double amount of ingredient, prepare the soup and pop it in to the freezer!
- Easy recipe – It’s honestly one of the easiest soup recipe you can find. Just put all ingredient in large pot cook it, blend it and spice it and you have super delicious soup!
Ingredients
- Butternut squash
- Carrots
- Ginger
- Coconut Milk
- Olive oil
- Water
- White Onion
- Garlic Cloves
- Salt
- Turmeric
- Cinnamon (optional)
How to make this Roasted Butternut Squash and Carrot Soup
Preheat the oven to 180ºC / 350ºF and line a baking sheet with baking paper. Cut 1 peeled and deseeded butternut squash into large cubes, about 2cm, then toss in a roasting pan with 1 tbsp of the olive oil and salt. Roast for 30 mins, turning once during cooking, until soft. In the meantime, cut the onion into small pieces and carrot into even cubes. In a large pot heat up 1 tbsp of olive oil and add diced onion.
Cook for 2 minutes until soft, then add cinnamon, turmeric, ginger, garlic, and salt. Cook for 1 minute, finally add carrots and roasted butternut squash, and mix well. Pour in the water, cook on a low heat for 15. Add in the Coconut milk and cook for another 10 minutes until the carrot is tender.
Take the pot off the heat. Blend the soup either with a stick blender until smooth and creamy or transfer to the food processor (be careful the soup will be hot!) Return the pot and gently reheat the soup and season to taste. Serve the soup into bowls with swirls of coconut milk, pumpkin seeds, or fresh coriander.
Can I substitute any ingredients?
In this recipe you can leave out the carrot and make the soup just with butternut squash, it works well and you will get delicious and nourishing soup. Also, feel free to leave out the cinnamon.
How to store the Roasted Butternut Squash and Carrot Soup?
Soup can be stored in a pot or airtight container in a refrigerator for up to 3 days. This soup can also be frozen.
More Soup Recipes for you to try
If you would like to see more vegan recipes, follow me on my Instagram and Pinterest.
Roasted Butternut Squash and Carrot Soup
Ingredients
- 1 butternut squash
- 3 large carrots
- 1/4 cup / 50 grams fresh ginger
- 2/3 cup / 150 ml light coconut milk
- 1 1/2 cup / 300-400 ml water depending on the desired consistency
- 1 large onion
- 3 garlic cloves
- 1/2 teaspoon cinnamon
- 1 tablespoon turmeric
- pinch of salt
Instructions
- Preheat the oven to 180ºC / 350ºF and line a baking sheet with baking paper.
- Cut 1 peeled and deseeded butternut squash into large cubes, about 2cm, then toss in a roasting pan with 1 tbsp of the olive oil and salt.
- Roast for 30 mins, turning once during cooking, until soft. In the meantime, cut the onion into small pieces and carrot into even cubes. In a large pot heat up 1 tbsp of olive oil and add diced onion.
- Cook for 2 minutes until soft, then add cinnamon, turmeric, ginger, garlic, and salt. Cook for 1 minute, finally add carrots and roasted butternut squash, and mix well.
- Pour in the water, cook on a low heat for 15. Add in the Coconut milk and cook for another 10 minutes until the carrot is tender.
- Take the pot off the heat. Blend the soup either with a stick blender until smooth and creamy or transfer to the food processor (be careful the soup will be hot!)
- Return the pot and gently reheat the soup and season to taste.
- Serve the soup into bowls with swirls of coconut milk, pumpkin seeds, or fresh coriander.
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