Silky smooth, nutrient-dense, vegan butternut squash + carrot coconut soup. It’s creamy, full of cozy flavors, and packed with veggies. Another favorite soup to add Fall and Winter to your dinner rotation!

This is my kind of comfort food. This butternut squash carrot soup is easy to make (seriously!), and the flavor is out of this world good!

Once you chop the veggies, they go in the oven to get nice and roasted, and then you just bring some broth and coconut milk to a boil with the roasted veggies and give everything a quick blend! Simple, nourishing, and delicious. The best veggie side to add to your lunch or dinner!

Prep Tips:

  • You need a good peeler to peel your butternut squash! Trust me- it is such a time saver. I use this one and i absolutely love it!
  • A good knife makes all the difference, too. I recently invested in this knife and I am obsessed! It makes all the chopping so much quicker I swear.
  • For the final blend, either an immersion blender or a regular blender will work! If you are using a blender, just be sure it can handle things like hot soup, and blend in batches!

Other than that, the recipe is pretty straight forward and easy to make! You end up with a restaurant-quality, delicious soup that I promise you are going to want on repeat!

This butternut squash and carrot soup also happens to be:

  • Vegan
  • Gluten free
  • Paleo-friendly
  • Nut free
  • Soy free

It’s an allergy-friendly recipe the whole family will enjoy for dinner, or bring it as a fun side to your holiday tables!

I topped mine here with some crunchy pumpkin seeds, fresh herbs, and extra black pepper. I served it with a buttery toasted bun and some chicken sausage on the side for some protein, but feel free to serve this up however you like! 🙂

I think this would also be amazing with some crispy chickpeas on top, or some cooked spicy Italian sausage crumbled mixed in. You can make your meal your own, and just use this soup as an amazing veggie side dish to round out the meal and pack in a ton of nutrients!

I am so excited for you guys to make this amazing soup. I cannot wait to hear what you think of this recipe!

Enjoy! xo

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Vegan Roasted Butternut Squash + Carrot Coconut Soup

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Lunch, Dinner


Super creamy, veggie-packed butternut squash, carrot, + coconut soup!


  • 1 butternut squash, peeled and cubed (seeds removed)
  • 5 large carrots, diced
  • 3 stalks of celery, roughly chopped
  • 1 onion, roughly chopped
  • 5 cloves of garlic
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne (or more, for extra spice)
  • 3 cups of low sodium vegetable broth
  • 1 (14.5 oz) can of full fat coconut milk
  • 1 tbsp apple cider vinegar
  • 2 tsp minced ginger (or more, to taste)


  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Add your butternut squash, carrots, celery, onion, and garlic to the pan. Toss with the olive oil, paprika, salt, pepper, and cayenne until everything is evenly coated. Spread veggies out into a single layer. Roast for 35-45 minutes, or until veggies are very tender.
  3. When veggies are done roasting, heat a large deep pot over medium heat with the broth, coconut milk, ginger, and apple cider vinegar. Bring to a boil, then add the roasted veggies and boil for 10 minutes.
  4. Use an immersion blender (or carefully transfer in batches to a blender) to blend the soup until very smooth. Taste and adjust seasonings or ginger to your liking. Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Dairy Free, Gluten Free, Lunch + Dinner, Paleo, Recipes, Vegan, Vegetarian


Nov 16, 2021

Vegan Roasted Butternut Squash + Carrot Coconut Soup

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Rachel says:

    Great recipe, the whole family loved it!

  2. Nicole says:

    Such an easy and delicious recipe!

  3. Chelsea says:

    Loved this soup! So easy and satisfying for dinner with a crusty loaf.

  4. Jessie says:

    Best soup ever! I made this soup I think 5 times. 2x myself, 2x with my parents, 1x with my mother in law. It does NOT disappoint. Warming, nourishing, and satisfying. My fiancé had it for breakfast, lunch, and dinner. Highly recommend!!!! Mia crushes it as always!

  5. Gabrielle says:

    Wow, just wow! I’ve been looking for a butternut squash + carrot coconut soup that tastes similar to the one at my favorite restaurant in NYC, and this was it! I will definitely be making this soup again. Everyone loved it!

  6. Karlie says:

    Made this soup for this week’s fall lunch and it did not disappoint! So comforting and filling. Will definitely be making again and excited to share with others!

  7. Julia Margolis says:

    This was the best butternut squash soup i have ever made! Not hard and SO delicious! Will absolutely be making it again.

  8. Ellison says:

    This is addictively delicious and so so easy!

  9. Olivia Paxson says:

    I cannot stop making this soup, it is so amazing!! Perfect cozy weather vibes!

  10. Ian Millet says:

    Made this for my daughter on Canadian Txs giving. Now she wants it again for American Txs giving. The best flavour of any soup i have made.

  11. Paulina says:

    So so good! An easy recipe and comes out super flavorful and creamy. Will be making again!

  12. Charmaine Clark says:

    This is probably the best butternut squash I’ve ever had. It’s SO flavorful and very easy to put together. Definitely a new favorite!

  13. Carly says:

    I made this soup yesterday, and it was delicious! The flavor complexity was far superior to other butternut squash soup recipes I’ve tried. The only tweaks I made were to add a diced Granny Smith apple and some fresh dill at the ginger stage since I had them on hand. The result was wonderful, and I will definitely be making this one again!

  14. Robyn-Lee says:

    Simply delicious. Im really not a natural cook and this made me look so capable! Thank you for sharing.

  15. Caitlin Kopinski says:

    I recently went gluten free and dairy free, and Mia’s recipes have been super helpful. I loved this one😌

  16. Jenn says:

    Does this freeze well?

  17. Chanel says:

    So delicious, and an easy recipe! Made this when I wasn’t feeling too good and needed something cozy, but it will definitely be added to my recipe rotation!

  18. Kate says:

    This is quite literally the best soup there is, I can’t even count how many times I’ve made It now. It’s such a repeat for me (and I am NOT a soup girl). I love It so much.

  19. Emily says:

    This soup is seriously SO good. I made it last night and the flavors are complex and delicious. I even swapped a red onion for a white because it’s what I had on hand and it turned out great. I’ve been following Mia for a while and she never disappoints!

  20. Amy says:

    Made it for Halloween night as I had leftover butternut squash. Added a few tablespoons of puréed pumpkin I had leftover too and it was outstanding. Love that there isn’t any cream, but such a wonderful texture. And I thought that I might have to put it in the blender but the immersion blender worked great. Will definitely make again thanks for the great recipe

  21. Eveline says:

    This is one of my absolute all time favorite soup recipes. I make it every other week. Mia is the best!

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Simple. Attainable. Gathered Nutrition.