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Roasted Butternut Squash and Carrot Soup for Cozy Fall Dinners

Creamy Butternut squash and carrot soup
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Roasted butternut squash and carrot soup, a  cozy, creamy, and deeply nourishing butternut squash and carrot soup recipe made with simple ingredients and no cream. It’s the perfect plant-based fall soup for an easy dinner or a make-ahead lunch. Comforting, healthy, and packed with flavor, this is one of those easy plant-based soup recipes you’ll want on repeat all season long.

Ingredients

Scale

  • 1 medium butternut squash (peeled and cubed, about 4 cups)

  • 2 large carrots (peeled and chopped)

  • 1 small yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 3 cups vegetable broth (use less for a thicker texture)

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon cinnamon

  • Salt and pepper to taste

  • 1/2 cup full-fat coconut milk (plus extra for drizzling)

  • Optional: pumpkin seeds or chopped parsley for garnish

 

Instructions

  • Preheat oven to 400°F (200°C).

  • Toss cubed butternut squash and chopped carrots in a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and soft.

  • In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, ginger, cumin, and cinnamon; cook 1 more minute.

  • Add the roasted vegetables and broth to the pot. Bring to a gentle simmer for 10 minutes.

  • Use an immersion blender (or transfer to a high-speed blender) and blend until smooth and creamy.

  • Stir in coconut milk. Taste and adjust seasoning with salt and pepper.

 

  • Serve warm with a swirl of coconut milk and your favorite toppings.

Notes

  • For a thicker soup, reduce the broth to 2 1/2 cups or add extra roasted squash.

  • This recipe freezes well. Let cool completely, then freeze in individual portions.

  • For extra protein, serve with a hard-boiled egg, lentil salad, or roasted chickpeas.

  • You can prep the roasted veggies ahead of time to make this a 15-minute meal.

Find it online: https://monica-living.com/2025/11/19/butternut-squash-carrot-soup-recipe/