Soups

Roasted Butternut Squash and Carrot Soup

by 2 min read
Roasted Butternut Squash and Carrot Soup (AI-generated illustration)
Recipe

Roasted Butternut Squash and Carrot Soup

Roasted squash and carrots blend into a smooth soup with ginger, vegetable broth, and a little coconut milk. Lemon at the end balances the sweetness.

15 minPrep
40 minCook
55 minTotal
4 servingsServes

Ingredients

  • 1 1/2 lb (680 g) peeled, seeded butternut squash, cut into 1-inch cubes
  • 3 medium carrots (about 250 g), peeled and cut into 1/2-inch pieces
  • 3 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tsp finely grated fresh ginger
  • 3 cups (720 ml) vegetable broth, plus more as needed
  • 1/2 cup (120 ml) unsweetened canned coconut milk, stirred
  • 1/2 tsp fine salt, plus more to taste
  • 1/4 tsp ground black pepper
  • 1 tbsp lemon juice, plus more to taste
  • Optional: 2 tbsp toasted pumpkin seeds for serving

Instructions

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.
  2. Toss squash and carrots with 2 tbsp olive oil, salt, and pepper. Spread in one layer. Roast for 30–35 minutes, turning halfway, until the squash is tender and the edges are browned. Use two pans if crowded.
  3. During the final 10 minutes of roasting, warm the remaining 1 tbsp oil in a large saucepan over medium heat. Cook onion for 6–8 minutes until softened. Stir in garlic and ginger for 30 seconds.
  4. Add broth and roasted vegetables. Bring to a simmer and cook for 5 minutes.
  5. Remove from the heat. Blend smooth with an immersion blender, keeping its head submerged. For a countertop blender, cool until warm and follow the manufacturer’s instructions for warm liquids; work in small batches and never seal steaming soup in a closed blender.
  6. Stir in coconut milk and gently warm. Add a little broth if too thick. Stir in lemon juice and adjust salt and pepper.
  7. Divide among bowls and add pumpkin seeds if using.

Roasted squash and carrots blend into a smooth soup with ginger, vegetable broth, and a little coconut milk. Lemon at the end balances the sweetness.

Roast for flavor before blending

Browning adds depth without relying on lots of cream. Keep the vegetables in a single layer with space between pieces: tightly packed squash steams and stays pale. The carrots are cut smaller because they can take longer to soften. Check both vegetables with a fork before removing the pan.

Choose the broth and coconut milk

Use vegetable broth that you enjoy on its own. Start with the measured salt and adjust after blending, especially with a salty broth. Unsweetened canned coconut milk adds body; coconut beverage from a carton is thinner and will give a lighter soup. Shake or stir the can before measuring.

Make the texture your own

For a thicker soup, begin with the listed broth rather than adding extra immediately. If it is too thick after blending, loosen it a few tablespoons at a time. Add the lemon off the heat and taste before adding more; the goal is brightness while keeping the squash flavor.

Can I use frozen butternut squash?

Yes. Roast frozen cubes without thawing, spread well apart, and allow extra time as needed. They may brown less than fresh squash, so use tenderness as the main cue. The soup may need slightly less extra broth.

Storage and reheating

Divide leftovers into shallow containers and refrigerate promptly. Use within 3–4 days, or freeze for up to 2 months for best quality. Reheat only the portion you need, stirring and adding broth as necessary. See the USDA leftover handling guidance for safe cooling and reheating.

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Recipe image: AI-generated illustration, not a photograph of a tested preparation.

Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates. The featured image is an AI-generated illustration, not a photograph of a tested preparation.

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