Butternut Squash and Carrot soup

Why You Will Enjoy This Soup

With its velvety texture and blend of warming spices, this soup feels like a cozy hug in a bowl—perfect for chilly days or when you need a pick-me-up.

The sweetness of roasted butternut squash and carrots pairs beautifully with the smoky paprika and subtle earthiness of cumin and ginger, creating a balanced flavor profile that’s both unique and familiar.

Packed with vitamins, fiber, and antioxidants from the vegetables, and dairy-free creaminess from the coconut milk, this soup is as good for your body as it is for your taste buds.

Soup Ingredients

These simple ingredients are all you need to make a hearty soup.

• Butternut squash – peeled, deseeded, and cubed for easy roasting.
• Carrots – peeled and chopped into chunks, adding a sweet, earthy note.
• Cumin – for a subtle, earthy warmth.
• Ginger – a hint of zing to brighten the flavors.
• Onion – adds a savory base to the soup.
• Garlic cloves (with skin on) – roasting mellows and sweetens their flavor.
• Smoked paprika – infuses a smoky depth that complements the squash.
• Salt and pepper – to season and enhance all the flavors.
• Broth/Stock – vegetable or chicken stock for a rich and flavorful base.
• Coconut milk – for a creamy, dairy-free finish.
• Olive oil – to coat the vegetables for roasting. Avocado oil can be substituted.

How to Make Butternut Squash Carrot Soup

The vegetables are roasted first before blending into a tasty soup.

Peel and chop vegetables.

Season vegetables.

Place on baking sheet and roast.

Add to saucepan with stock and coconut milk.

Blend until smooth.

Adjust seasoning to taste and serve.

Soup Recipe Tips

• Chop the squash and carrots into similar-sized pieces to ensure even roasting.
• Keep an eye on the garlic cloves; they may roast faster than the other veggies. Remove them early if needed to avoid burning.
• Let the roasted veggies cool for a few minutes before blending to avoid steam buildup, especially in high-powered blenders.
• After blending, taste the soup and adjust spices, salt, and pepper as needed. A squeeze of fresh lemon or lime can also brighten the flavors.
• This soup tastes even better the next day as the flavors have more time to meld. Make it in advance for meal prep or entertaining.

Storage and Reheating

Let the soup cool completely before transferring it to an airtight container for refrigeration or freezing.

Warm the soup over medium-low heat, stirring occasionally, to prevent the coconut milk from separating.

Freezing

While this soup freezes well with coconut milk, sometimes creamy soups can slightly separate when thawed. To fix this, simply whisk the soup while reheating to bring it back together.

For the best flavor and quality, use the soup within 3 months of freezing.

What to Serve with Soup

As well as a big spoon, try these low carb bread rolls