1. Can I make this Roasted Butternut Squash and Carrot Soup ahead of time?

Yes! This soup is perfect for meal prep. You can make it up to 5 days in advance and store it in an airtight container in the fridge. To reheat, simply warm it on the stove or in the microwave. It also freezes well for up to 3 months, so you can always have a bowl ready when you need it.

2. Can I substitute the coconut milk in this recipe?

If you prefer a different option, you can substitute coconut milk with almond milk or cashew milk for a lighter version. However, coconut milk provides a creamy texture and a rich flavor that is difficult to replicate, so using a full-fat version of coconut milk is recommended for the best results.

3. Is this Roasted Butternut Squash and Carrot Soup gluten-free?

Yes, this soup is completely gluten-free! It is made with vegetable broth and coconut milk, both of which are naturally gluten-free. It's a great option for anyone with dietary restrictions or looking for a wholesome, gluten-free meal.

Roasted Butternut Squash and Carrot Soup

Name: Roasted Butternut Squash and Carrot Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds butternut squash, peeled and cubed; 1 pound carrots, peeled and sliced; 1 medium onion, peeled and chopped; 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; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 cup canned coconut milk (full-fat or light)

Description

This roasted butternut squash and carrot soup is the ultimate comfort food for fall, featuring sweet roasted vegetables blended into a creamy, velvety soup. It’s packed with nutrition and flavors, making it a perfect cozy meal for chilly days. The addition of coconut milk adds richness while keeping it vegan and gluten-free.

Ingredients

Scale

2 pounds butternut squash, peeled and cubed
1 pound carrots, peeled and sliced
1 medium onion, peeled and chopped
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
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup canned coconut milk (full-fat or light)

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Instructions

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.
Roast the vegetables in the preheated oven for 40-45 minutes, flipping halfway through, until tender and caramelized.
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.
Reduce the heat to medium-low, cover the pot, and let the soup simmer for 10 minutes, or until the apple is fork-tender.
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.
Stir in the coconut milk and blend again until the soup reaches a velvety consistency.
Serve hot, garnished with extra coconut milk or roasted pumpkin seeds for added texture and flavor.

Notes

You can prep the butternut squash and carrots in advance for easier meal prep.
Use full-fat coconut milk for a richer, creamier texture.
If you don’t have an immersion blender, blend the soup in batches using a regular blender.
Add maple syrup for extra sweetness if desired.
The soup can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting, Simmering, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (1/6 of the recipe)
Calories: 230 kcal
Sugar: 11g
Sodium: 232mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg