Roasted butternut squash and carrot soup is a perfect fall comfort food that combines the natural sweetness of roasted vegetables with warm spices and creamy coconut milk. This soup is not only easy to make but is also a nutritious, vegan, and gluten-free option that you can enjoy any time of year. Whether you’re craving something cozy after a chilly day or meal prepping for the week, this hearty soup hits the spot every time.
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Why This Roasted Butternut Squash and Carrot Soup is a Must-Try
This roasted butternut squash and carrot soup is not only delicious but also incredibly simple to make. With just a handful of ingredients and a few easy steps, you can prepare a meal that’s bursting with flavor and packed with nutrients. Perfect for both weeknight dinners and meal prep, this soup is loaded with fiber, vitamins, and minerals, including a healthy dose of vitamins A and C. Plus, it’s completely dairy-free, vegan, and gluten-free, making it suitable for a wide range of dietary preferences.
Ingredients for Roasted Butternut Squash and Carrot Soup
To make this creamy, comforting soup, gather the following ingredients:
- Butternut Squash: Adds sweetness and a rich, creamy base to the soup.
- Carrots: Enhance the soup’s natural sweetness while adding fiber and texture.
- Onion: Balances out the flavors and provides a savory undertone.
- Garlic: Brings a deep, aromatic richness to the soup.
- Olive Oil: Used for roasting the vegetables, contributing to their caramelization.
- Vegetable Broth: The liquid base that enhances the flavors and helps create a smooth texture.
- Apple: Adds a touch of natural sweetness and balances the flavors.
- Fresh Ginger: Adds warmth and a slight spiciness to the soup.
- Ground Cumin and Coriander: Warm spices that elevate the soup’s flavor profile.
- Salt and Pepper: Basic seasonings to bring all the ingredients together.
- Coconut Milk: Provides a creamy, velvety texture and a subtle richness, replacing traditional dairy.
Alternative Ingredient Suggestions
If you’re looking to adjust this recipe based on dietary preferences or ingredient availability, here are a few substitutions you can consider:
• Apple Substitute: Swap the apple for a squeeze of fresh orange juice for a citrusy twist.
• Coconut Milk Alternative: For a lighter version, use almond milk instead of coconut milk, though it will alter the creaminess.
• Vegetable Broth: You can substitute vegetable broth with low-sodium chicken broth if you’re not following a vegan diet.
Step-by-Step Instructions for Roasted Butternut Squash and Carrot Soup
- Preheat your oven to 375°F.
- Arrange the butternut squash, carrots, onion, and garlic on a baking sheet in a single layer. Drizzle with olive oil and toss to coat evenly.
- Roast the vegetables for 40-45 minutes, flipping halfway through, until they are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot and add the vegetable broth, apple, ginger, cumin, coriander, salt, and pepper. Bring to a boil.
- Reduce the heat to medium-low and simmer for about 10 minutes, or until the apple is tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully blend in batches using a regular blender.
- Once smooth, add the coconut milk and blend again until creamy and velvety.
- Serve the soup warm, drizzled with extra coconut milk or topped with pumpkin seeds for added texture.
Tips & Tricks for Perfect Roasted Butternut Squash and Carrot Soup
• Prepare in Advance: To make this soup even easier, cut the butternut squash and carrots ahead of time. You can also purchase pre-cubed butternut squash for convenience.
• Use Full-Fat Coconut Milk: For a richer, creamier texture, opt for full-fat coconut milk rather than light coconut milk.
• Check the Consistency: If the soup is too thick, simply add more vegetable broth to reach your desired consistency.
• Immersion Blender Tip: If using an immersion blender, start blending slowly to avoid hot soup splattering.
Pairing Ideas and Variations for Roasted Butternut Squash and Carrot Soup
This roasted butternut squash and carrot soup pairs wonderfully with a variety of sides. Consider these options:
• Toppings: Top the soup with a sprinkle of roasted pepitas, chives, or a dollop of sour cream for added richness.
• Sides: Serve with crusty bread for dipping or a light salad for a well-rounded meal. A side of roasted chickpeas adds a crunchy contrast.
• Spicy Variation: Add a dash of cayenne pepper or curry powder for a spicier version of this comforting soup.
• Make-Ahead: This soup is ideal for meal prep. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Health Benefits of Roasted Butternut Squash and Carrot Soup
This recipe isn’t just delicious; it’s also packed with nutrients. Butternut squash and carrots are excellent sources of vitamins A and C, which promote healthy skin, vision, and immune function. The addition of coconut milk provides healthy fats, and the ginger and spices offer anti-inflammatory benefits. Enjoy this soup as a nutrient-dense meal that will keep you feeling full and satisfied.
Roasted butternut squash and carrot soup is the ultimate fall comfort food that’s healthy, vegan, and full of flavor. Whether you’re making it for a cozy family dinner or prepping it ahead for the week, this soup is sure to be a hit. It’s easy to make, nutrient-rich, and bursting with sweetness and spice — a perfect way to enjoy the season’s best vegetables.
Conclusion: A Perfect Comforting Bowl of Roasted Butternut Squash and Carrot Soup
In conclusion, this roasted butternut squash and carrot soup is the perfect dish for anyone seeking a healthy, flavorful, and comforting meal. Whether you’re enjoying it on a chilly evening or preparing it for a busy week, the simple steps and wholesome ingredients ensure this soup is a crowd-pleaser. With its creamy texture, natural sweetness, and warm spices, it’s sure to become a go-to recipe in your kitchen. Plus, its versatility and ease make it ideal for meal prep or a quick weeknight dinner. So, grab your ingredients and enjoy a nourishing bowl of this delicious soup!
Frequently Asked Questions
1. Can I use frozen butternut squash for this soup?
Yes, you can use frozen butternut squash for this recipe. However, make sure to roast it at a slightly higher temperature (400-450°F) to achieve the same caramelized texture and sweetness as fresh squash.
2. How can I make this soup spicier?
To add more heat, you can include cayenne pepper or a dash of chili powder while blending the soup. Alternatively, try adding a little Thai red curry paste or fresh chopped jalapeños for an extra kick.
3. Can I store leftovers of this roasted butternut squash and carrot soup?
Yes, this soup stores very well! You can refrigerate leftovers in an airtight container for up to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, simply reheat on the stovetop or microwave.
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Roasted Butternut Squash and Carrot Soup
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This roasted butternut squash and carrot soup is a creamy, flavorful, and healthy vegan dish made from fresh vegetables, sweet apples, and warm spices. It’s perfect for cozy dinners or meal prep and is vegan, gluten-free, and rich in nutrients.
Ingredients
- 2 pounds butternut squash, cut into 1-inch cubes
- 1 pound carrots, sliced into 1-inch slices
- 1 medium onion, cut into large chunks
- 2 garlic cloves, left whole
- 1 tablespoon olive oil
- 3–4 cups reduced-sodium vegetable broth
- 1 medium apple, peeled and diced
- 1 tablespoon grated fresh ginger root
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup canned coconut milk (light or full fat)
Instructions
- Preheat your oven to 375°F. Arrange the butternut squash, carrots, onion, and garlic on a non-stick baking sheet in a single layer. Drizzle with olive oil and toss to coat evenly.
- Roast the vegetables for 40-45 minutes, flipping halfway through, until they are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, apple, ginger, cumin, coriander, salt, and pepper. Bring to a boil over medium heat.
- Reduce the heat to medium-low and simmer for about 10 minutes or until the apple is fork-tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender to puree.
- Once smooth, add the coconut milk and blend again until creamy and velvety.
- Serve the soup warm, optionally drizzled with extra coconut milk or topped with pumpkin seeds for added texture.
Notes
- For a richer soup, use full-fat coconut milk.
- Cut the butternut squash in advance for easy meal prep.
- If you don’t have an immersion blender, you can blend the soup in batches using a regular blender, ensuring to let it cool slightly before blending to avoid splattering.
- If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 11g
- Sodium: 232mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
