Roasted Butternut Squash and Carrot Soup – Creamy & Easy Recipe

This Roasted Butternut Squash and Carrot Soup is a comforting, nutrient-packed bowl of warmth that brings together the natural sweetness of roasted vegetables, a hint of spice, and a creamy finish. Whether you’re looking for an easy weeknight dinner or a cozy weekend meal, this vegan and gluten-free soup is a perfect option. With simple ingredients and minimal prep time, it’s ideal for those who crave a healthy yet satisfying dish.

Why You’ll Love This Roasted Butternut Squash and Carrot Soup

This Roasted Butternut Squash and Carrot Soup stands out for its perfect balance of flavors and textures. The roasted vegetables caramelize to bring out their natural sweetness, which is complemented by the warmth of spices and the richness of coconut milk. It’s a great way to incorporate healthy vegetables into your diet without compromising on flavor. The smooth, creamy consistency makes each spoonful a delight, while the apple adds a surprising touch of sweetness.

This easy-to-make soup is not only a fantastic choice for fall but also suitable for various dietary preferences, being both vegan and gluten-free. Plus, it’s versatile enough to make in large batches and enjoy throughout the week.

Ingredients

Here’s what you’ll need to make this Roasted Butternut Squash and Carrot Soup:

• Butternut Squash: The main ingredient of this soup, providing a natural sweetness and smooth texture.
• Carrots: These add an earthy sweetness that blends beautifully with the butternut squash.
• Onion: A savory base ingredient that deepens the soup’s flavor.
• Garlic: Adds a fragrant depth to the soup.
• Olive Oil: Used for roasting, it helps caramelize the vegetables and intensify their flavor.

• Vegetable Broth: The base liquid, contributing to the soup’s overall flavor. You can substitute with chicken broth if preferred.
• Apple: A small apple, like Fuji or Gala, lends sweetness and a slight tartness to balance the flavors.
• Spices: Ground ginger, cumin, and coriander bring warmth and complexity to the soup.
• Coconut Milk: The key to a creamy and velvety texture. Full-fat coconut milk works best for richness.

Alternative Ingredient Suggestions

If you’re missing an ingredient or have specific dietary preferences, consider these swaps:
• Butternut Squash: Swap it with other winter squash varieties like pumpkin or acorn squash.
• Coconut Milk: Use any dairy-free milk, or for a richer taste, try cashew cream.
• Apple: For a more tart flavor, try Granny Smith apples, or experiment with orange juice for a citrusy twist.

Step-by-Step Instructions

Making this soup is simple and involves just a few steps:

1. Preheat your oven to 375°F (190°C). Arrange the butternut squash, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil, tossing the vegetables to coat them evenly.
2. Roast the vegetables for 40-45 minutes, flipping halfway through, until tender and caramelized.
3. Transfer the roasted vegetables to a large pot. Add vegetable broth, apple, ginger, cumin, coriander, salt, and pepper. Bring the mixture to a boil over medium heat. Then, reduce the heat, cover, and simmer for 10 minutes, until the apple is soft.
4. Puree the soup using an immersion blender until smooth. If you don’t have an immersion blender, you can use a regular blender, but be careful to blend in batches. Add the coconut milk and blend again until the soup is creamy.
5. Serve: Pour the soup into bowls, garnishing with a drizzle of extra coconut milk or toppings like pumpkin seeds, if desired.

Tips & Tricks

To make this Roasted Butternut Squash and Carrot Soup even better, consider these helpful tips:

• Pre-cut your vegetables: Preparing the squash and carrots ahead of time makes meal prep easier.
• Use full-fat coconut milk for a richer and creamier texture.
• Avoid burning the soup: If using a regular blender, allow the soup to cool slightly before blending to prevent splattering.
• Add sweetness: If you like a sweeter soup, drizzle some maple syrup into the blend for a natural sweetness boost.

Pairing Ideas and Variations

While this soup is delicious on its own, it pairs well with a variety of sides:

• Side Dishes: Serve with a side of crispy bread, like a hearty whole grain loaf or cornbread. A fresh salad, such as kale or quinoa salad, complements the creamy texture of the soup.
• Toppings: Add toppings like roasted pepitas, crumbled feta, or a dollop of dairy-free yogurt for added flavor and texture.
• Variations: For added heat, try incorporating a pinch of cayenne pepper or a drizzle of chili oil. You can also experiment with different spices, like curry powder, to create your own twist.

Seasonal and Health Benefits of Roasted Butternut Squash and Carrot Soup

This soup is an excellent choice during the colder months, offering comfort while boosting your immune system with its high vitamin C content. Butternut squash is rich in fiber and antioxidants, promoting heart health and aiding digestion. Carrots provide beta-carotene, which supports eye health, and the coconut milk adds healthy fats that keep you satisfied longer. Plus, it’s vegan and gluten-free, making it a great option for various dietary needs.

Conclusion

This Roasted Butternut Squash and Carrot Soup is not just a dish—it’s an experience. The combination of roasted vegetables, warming spices, and creamy coconut milk creates a balanced, comforting meal that’s both satisfying and nourishing. Whether you’re enjoying it on a chilly evening or making it ahead for the week, it’s a versatile and healthy option that the whole family will love. It’s a great way to incorporate more vegetables into your diet without sacrificing flavor or enjoyment.

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More Relevant Recipes

• Roasted Butternut Squash Soup – Delicious Recipe: This creamy roasted butternut squash soup is a wonderful alternative to the roasted butternut squash and carrot soup. Made with rich butternut squash and a hint of warmth from the spices, it’s perfect for cozy fall days.
• Roasted Butternut Squash Tomato Soup: Combining roasted butternut squash with the tang of tomatoes, this soup offers a delightful variation of the original recipe. The mix of savory and slightly sweet flavors makes it a comforting meal for any season.
• Pumpkin Curry – Delicious Fall Recipe: A perfect autumn dish, this pumpkin curry brings the same fall warmth and sweetness as the butternut squash and carrot soup but with a spicier, more exotic flavor profile. It’s a flavorful, comforting meal that’s perfect for chilly nights.

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