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–+ servings
Creamy roasted butternut squash and carrot soup in a white bowl topped with pepitas with a spoon sticking out.
Course Side Dish, Soup

Roasted Butternut Squash and Carrot Soup

By: Elysia
Servings 6 servings
Full of hearty veggies, sweet apples, and plenty of spice, this roasted butternut squash and carrot soup is the best quick and easy fall soup recipe! Made from scratch, it features a host of fresh produce and is topped off with coconut milk for a creamy, velvety texture and warm, comforting flavour you'll love. Whip up a big batch to enjoy throughout the week! {Vegan & Gluten-Free}
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 2 pounds butternut squash cut into 1 inch cubes
  • 3 large carrots sliced into 1 inch slices (about 1 pound carrots)
  • 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 each salt and pepper
  • 1 cup canned coconut milk (light or full fat)

Instructions

  • Preheat the oven to 375 degrees F. Place butternut squash, carrots, onion and garlic on a non-stick baking sheet in a single layer. Drizzle with oil and toss with your hands until the vegetables are coated with oil.
  • Roast uncovered for 40-45 minutes or until vegetables are tender, flipping halfway through the cooking time.
  • Transfer roasted vegetables to a large saucepan. Add broth, apple, ginger, cumin, coriander, salt and pepper. Bring to a boil. Reduce heat to medium low, cover and simmer for 10 minutes, or until apple is fork tender.
  • Remove soup from heat. Using an immersion blender, puree soup until smooth and no more chunks of vegetables remain. Pour in coconut milk and puree again until creamy.
  • Divide into bowls and serve warm with a drizzle of extra coconut milk and/or pumpkin seeds, if desired.

Notes

  • Cut up the butternut squash in advance for super easy meal prep. That way, when meal time rolls around, you just have to toss the diced squash in with the oil and roast. You can also purchase pre-cubed butternut squash for convenience.
  • Use full fat coconut milk for an ultra creamy soup. Be sure to give the can a good shake before opening as it tends to separate.
  • Use an immersion blender to easily blend the soup right in the pot. Just be sure to blitz the soup slowly at first to prevent the hot soup from splattering everywhere.
  • If you don’t own an immersion blender, you can purée the soup in a regular blender or food processor. I recommend blending the soup in batches so the hot soup doesn’t explode out of the blender. 

Nutrition

Calories: 230kcalCarbohydrates: 31gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 232mgPotassium: 826mgFiber: 7gSugar: 11gVitamin A: 22105IUVitamin C: 38mgCalcium: 102mgIron: 2mg
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