Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup is the ultimate fall comfort dish, packed with fresh veggies, sweet apples, and a medley of warming spices. It’s perfect for chilly evenings, offering a creamy texture with the richness of coconut milk. Whether you are preparing it for a family dinner or a quick meal prep, this soup is not only delicious but also vegan and gluten-free. In just a few simple steps, you can make a hearty, nutrient-rich soup that will keep you coming back for more.

Why This Roasted Butternut Squash and Carrot Soup Is So Special

This roasted butternut squash and carrot soup is a versatile, nutrient-packed meal perfect for any occasion. Not only is it super easy to make, but it’s also incredibly healthy. The roasting process brings out the natural sweetness of the vegetables, while the addition of coconut milk adds a silky-smooth texture and a subtle richness. Plus, this soup is a great way to get in your daily dose of vitamins and fiber, with ingredients like carrots, butternut squash, and apples.

The flavor profile is beautifully balanced, combining the natural sweetness of the vegetables with aromatic spices like cumin and coriander. It’s the perfect balance of comfort and nutrition, making it an ideal addition to your fall and winter meals.

Ingredients for Roasted Butternut Squash and Carrot Soup

• Butternut Squash: Provides natural sweetness and vibrant color.
• Carrots: Adds a subtle sweetness and boosts the fiber content.
• Onion: Enhances the depth of flavor and aroma.
• Garlic: Offers a savory note that complements the sweetness of the vegetables.
• Olive Oil: Helps roast the vegetables to caramelize and enhance the flavors.
• Vegetable Broth: Acts as the base for the soup, adding moisture and umami.
• Apple: A sweet addition that balances the savory ingredients.
• Fresh Ginger: Adds a warming, slightly spicy kick.

• Cumin: Gives the soup a subtle earthiness and warmth.
• Coriander: Adds a citrusy and herbal note, complementing the spices.
• Salt and Pepper: For seasoning and enhancing the natural flavors.
• Coconut Milk: Adds creaminess and a tropical flavor, making the soup rich and velvety.

Alternative Ingredient Suggestions

• Sweet Potato: Replace butternut squash with sweet potatoes for a slightly different texture and flavor.
• Chicken Broth: If you’re not vegan, feel free to swap vegetable broth for chicken broth.
• Maple Syrup: Add a dash of maple syrup if you prefer a sweeter flavor.
• Almond Milk: If you’re looking for a lighter soup, you can replace coconut milk with unsweetened almond milk for a different taste.

Step-by-Step Instructions for Roasted Butternut Squash and Carrot Soup

1. Preheat your oven to 375°F (190°C). Place the butternut squash, carrots, onion, and garlic on a non-stick baking sheet. Drizzle with olive oil and toss until evenly coated.
2. Roast the vegetables in the preheated oven for 40-45 minutes, flipping halfway through, until tender and caramelized.
3. Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, diced apple, ginger, cumin, coriander, salt, and pepper. Bring to a boil over medium heat.
4. Reduce the heat to medium-low, cover the pot, and let the soup simmer for 10 minutes, or until the apple is fork-tender.
5. Remove from heat and blend the soup using an immersion blender until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
6. Stir in the coconut milk and blend again until the soup reaches a velvety consistency.
7. Serve hot, garnished with extra coconut milk or roasted pumpkin seeds for added texture and flavor.

Tips & Tricks for Perfecting Your Soup

• Meal Prep: Dice the butternut squash and carrots in advance to save time during the cooking process.
• For Extra Creaminess: Use full-fat coconut milk for a richer, creamier texture. Be sure to shake the can well before opening.
• Blending Tip: If using a regular blender, blend the soup in small batches to prevent hot splashes.
• Sweetness Adjustment: If you prefer a sweeter soup, add a drizzle of maple syrup after blending to enhance the natural sweetness.

Pairing Ideas and Variations

This roasted butternut squash and carrot soup pairs beautifully with a variety of side dishes. For a well-rounded meal, consider serving it with:

• Salads: A light kale and beet salad adds freshness and crunch.
• Sandwiches: A warm vegan grilled cheese or avocado toast complements the soup perfectly.
• Bread: Serve with crusty whole-grain bread or homemade cornbread for dipping.

For variations, try adding a hint of spice like cayenne pepper or curry powder for extra warmth. You can also use different fruits, such as pears or oranges, for a unique twist on the flavor profile.

Health Benefits of Roasted Butternut Squash and Carrot Soup

This soup is not only comforting but also offers several health benefits. Butternut squash is an excellent source of vitamin A, which is essential for eye health and immune function. Carrots are high in fiber, which aids digestion and helps maintain healthy blood sugar levels. The addition of coconut milk provides healthy fats, while the ginger and spices offer anti-inflammatory properties. With all these nourishing ingredients, this soup makes a great option for a healthy, balanced diet.

Conclusion

Roasted butternut squash and carrot soup is the perfect combination of comfort and nutrition. With its velvety texture, natural sweetness, and aromatic spices, this soup brings warmth and joy to any meal. It’s easy to prepare, making it ideal for busy weeknights, and it’s a great choice for meal prep, offering healthy, plant-based nutrition that can be enjoyed throughout the week. Whether you’re cozying up for dinner or need a quick lunch, this soup checks all the boxes — delicious, nutritious, and satisfying. Try making this cozy bowl of goodness today!

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More Relevant Recipes

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