Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
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!
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:
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!
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)
Preheat oven to 400°F and line a large baking sheet with parchment paper.
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.
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.
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.