This is such a healthy, hearty, comforting and delicious vegan autumn soup. Roasted carrot butternut squash soup has hints of sweetness, lots of creaminess and delicious spices throughout to warm you from head to toe. The roasted garlic in this butternut squash soup really shines. By roasting all the vegetables in the oven before simmering with stock, you get more hands off time and a deeper flavor.
Jump to:
- What’s so good about this roasted garlic butternut squash soup?
- Ingredients you need for this:
- Steps to making this roasted butternut squash soup:
- What to serve with butternut squash soup:
- Storing leftover roasted carrot butternut squash soup:
- Recipe tips and tricks:
- Recipe FAQs:
- For more delicious soup recipes:
- Roasted Carrot Butternut Squash Soup
What’s so good about this roasted garlic butternut squash soup?
- It’s vegan and gluten free, and extremely healthy! It’s adaptable for a wide range of diets and everyone from kids and adults will enjoy it.
- The fact that you roasted halved butternut squash means you don’t have to go through the tedious process of peeling and cubing butternut squash- big time saver!
- Roasting the carrots, butternut squash and garlic for the soup in the oven really elevates the flavor, and helps with hands off cooking time. By the time you get this on the stove, you only need a few minutes to simmer.
- The subtle spices are so autumn friendly- makes this the perfect soup to make once the weather starts to turn a little chillier!
- Butternut squash soup stores really well, and can be frozen- check the storing leftovers section below.
Ingredients you need for this:
Butternut squash
Carrots
Onion– I went iwth yellow onion, but use the type you like!
Garlic– this makes for the ultimate flavor, a roasted garlic butternut squash soup.
Vegetable broth: you can also substitute with chicken broth if you aren’t restricted to a vegetarian or vegan diet
Maple syrup: can substitute with honey if non vegan, or coconut sugar
Salt, dried thyme, pepper, cinnamon, ginger, and nutmeg: A great combination of spices to enhance the natural sweetness of the carrot and butternut squash soup
Coconut milk: Go with full fat coconut milk, this adds so much creaminess to the soup, while still being dairy free. You can also substitute for heavy cream, or leave this out entirely.
Steps to making this roasted butternut squash soup:
- Preheat oven to 410 F. Place butternut squash, flesh side up on a baking sheet with the carrots, onion, and garlic. Drizzle all of these with olive oil, season with salt and pepper.
- Flip the butternut squash so flesh is facing down. Roast for 50-60 minutes or until butternut squash and carrots are fork tender.
- Cool vegetables slightly for easier handling. Using a big spoon, scoop out the flesh of the butternut squash into a large saucepan. Add the carrots and onion, and squeeze the roasted garlic out of the peel into the pot.
- Add vegetable stock, maple syrup, and spices for the soup. Bring to simmer on medium high heat. Simmer for 5 minutes, then use an immersion blender and blend the soup until smooth.
- Stir in coconut milk, simmer for 1-2 minutes. Serve and enjoy! You can optionally garnish with an extra drizzle of coconut milk and some toasted pumpkin seeds.
What to serve with butternut squash soup:
- You could do a salad/soup combo for the ultimate healthy lunch or dinner. Try this hearty quinoa salad, or this sweet potato beetroot salad.
- This soup would be delicious with any crusty baguette, sourdough bread, or dinner rolls.
- I am personally a big fan of grilled cheese and soup combos- a great way to round out a meal.
- You can even serve this a slice of quiche. It would be delicious with this easy spinach mushroom quiche made with puff pastry, or a slice of flaky spanokopita.
Storing leftover roasted carrot butternut squash soup:
Store leftovers in the fridge in an airtight container for up to 4 days, or freeze for up to 3 months. You can thaw in the fridge overnight, or place the whole big block of frozen soup in a saucepan and heat on low until melted.
To reheat soup, I either heat on low in a small saucepan, or in the microwave for about a minute and a half or so, stirring every 30 seconds so it heats evenly.
Recipe tips and tricks:
- Preheat the oven well before roasting, when you roast at high temperature the vegetables caramelize and develop that rich sweet flavor.
- Season the vegetables generously before roasting, and once you finish the soup taste and adjust seasoning as desired.
- If soup is too thick, add a splash of water or more coconut milk. This also goes for leftovers, if the soup thickens up, add a little water when reheating gently.
- Use a good high speed immersion blender to really break down the roasted vegetables and get that velvety texture.
Recipe FAQs:
Definitely, you can use acorn squash or kabocha or even regular pumpkin.
You probably won’t need to do this, but if your soup is runnier than you’d like, either add less coconut milk, or add 1 tablespoon of cornstarch dissolved in 1/4 cup of water and let it simmer for a couple of minutes
Add cooked chickpeas or beans to the soup to thicken it a little and add extra protein.
Season Generously: Season the vegetables with salt, pepper, and your favorite herbs or spices before roasting. Cumin, coriander, and cinnamon work particularly well with the natural sweetness of the squash and carrots.
High Heat Roasting: Roast your vegetables at a high temperature (around 400°F/200°C) to caramelize their natural sugars and develop a rich, sweet flavor.
For more delicious soup recipes:
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Roasted Carrot Butternut Squash Soup
Equipment
- Immersion Blender
Ingredients
For the roasted vegetables:
- 3 lb butternut squash (1 large or 2 small) 1.5 kg
- 2 carrots, cut into large chunks
- 1 onion, peeled and cut in half
- 1 head garlic, with 1/4 inch sliced off the top to reveal the cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the soup:
- 4 cups vegetable broth
- 2 teaspoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 tsp black pepper
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon ground ginger
- pinch nutmeg
- 1/2 can coconut milk about 200 ml
Instructions
- Preheat oven to 410F (210C). Place butternut squash, flesh side up on a baking sheet with the carrots, onion, and garlic. Drizzle all of these with olive oil, season with salt and pepper.
- Flip the butternut squash so flesh is facing down. Roast for 50-60 minutes or until butternut squash and carrots are fork tender.
- Cool vegetables slightly for easier handling. Using a big spoon, scoop out the flesh of the butternut squash into a large saucepan. Add the carrots and onion, and squeeze the roasted garlic out of the peel into the pot.
- Add vegetable stock, maple syrup, and spices for the soup. Bring to simmer on medium high heat. Simmer for 5 minutes, then use an immersion blender and blend the soup until smooth.
- Stir in coconut milk, simmer for 1-2 minutes. Serve and enjoy!
Video
Notes
- Preheat the oven well before roasting, when you roast at high temperature the vegetables caramelize and develop that rich sweet flavor.
- If soup is too thick, add a splash of water or more coconut milk. This also goes for leftovers, if the soup thickens up, add a little water when reheating gently.
- If soup is too thin, add less coconut milk, or add 1 tablespoon of cornstarch dissolved in 1/4 cup of water and let it simmer for a couple of minutes
RB says
This soup is so easy to make and absolutely delicious.
Farah Abumaizar says
I’m so happy you liked it! So comforting!