This creamy roasted butternut squash soup is bursting with flavor and easy to make for a healthy meal on cold fall and winter days.
Creamy Roasted Butternut Squash Soup
Once the air starts getting a little cold here in New England my soup game begins and goes strong all the way until Spring. This roasted butternut squash and carrot soup is one of our favorites and if I am being honest we make it almost every week in the winter time. It can come together in under 20 minutes (if you have butternut squash already roasted and frozen in the freezer) and is the perfect combination of warm spices, and creamy coconut that always hits the spot on a cold winter night.
Ingredients You Will Need For This Butternut Squash and Carrot Soup
The following are the ingredients you will need for this simple, but super flavorful soup recipe. Whenever possible, I always recommend opting for local ingredients as they can have a big impact on the flavor of your soup. The best part is that sourcing local butternut squash and carrots in the fall/winter months is usually pretty easy in most Northern locations.
- 1 medium butternut squash
- 1 medium yellow onion
- 2 large carrots
- 2 garlic cloves
- 2 tablespoons coconut oil
- 1 can full-fat coconut milk (including the liquid)
- 1 tablespoon red curry paste
- 1 tablespoon red curry powder
- 1 tsp turmeric
- 1 tsp himalayan sea salt
- 1 tsp cinnamon
- 1/2 tsp black pepper
- Optional: Pumpkin seeds, Coconut Milk, Parsley for toppings
How To Make The Best Roasted Butternut Squash and Carrot Soup
Soups are always on rotation in our house in the cold weather months, and this butternut squash and carrot soup is a weekly favorite because it is SO easy to make.
- Opt for local ingredients: When it comes to making the most flavorful roasted butternut squash soup the quality of carrots, butternut squash, and curry paste is going to be essential. What I love about this recipe is that butternut squash and carrots are affordable and usually easy to find locally.
- Don’t skip the roasting: While you could buy frozen butternut squash, roasting your own will add a richness to the flavor of this soup that really can’t be replicated.
- Use full-fat canned coconut milk: Make sure you choose full-fat canned coconut for this soup recipe if you want to achieve a super rich and creamy soup. The low-fat refrigerated or canned coconut milk will not produce the same super creamy results.
- Buy a high quality curry paste: I swear by this curry paste for all my curry recipes!
Storing Roasted Butternut Squash Soup
I love making enough of this butternut squash and carrot soup to save for leftovers for easy healthy lunches, or freeze for quick weeknight meals.
- Refrigerated: I love refrigerating this soup as it often gets even thicker the next day. If you want to refrigerate your butternut squash and carrot soup just make sure to store it in an airtight container. The soup will keep well in the refrigerator for 3-5 days.
- Frozen: If you want to freeze your butternut squash and carrot soup recipe make sure to leave enough room for expansion. This is especially important if you plan to freeze your soup in a glass container as the expansion of the soup when frozen can cause the glass container to break. This soup will store well in the freezer for three or more months.
Check Out More Of Our Popular Soup Recipes
- The Best Homemade Gluten Free Chicken Noodle Soup
- Turmeric Ginger Chicken Soup (Great For Cold & Flu Season)
- Italian Cioppino Fisherman’s Stew
- Spicy Ginger Bok Choy Soup
Creamy Roasted Butternut Squash Soup (Easy To Make)
- Prep Time: 40 min
- Cook Time: 30 min
- Total Time: 1 hour
- Category: Soups
- Diet: Vegan
Description
This creamy roasted butternut squash soup is easy to make and perfect for cold fall and winter days.
Ingredients
- 1 medium butternut squash
- 1 medium yellow onion
- 2 large carrots
- 2 garlic cloves
- 2 tablespoons coconut oil
- 1 can full-fat coconut milk (including the liquid)
- 1 tablespoon red curry paste
- 1 tablespoon red curry powder
- 1 tsp turmeric
- 1 tsp himalayan sea salt
- 1 tsp cinnamon
- 1/2 tsp black pepper
- Optional: Pumpkin seeds, Coconut Milk, Parsley for toppings
Instructions
- Preheat oven to 400 degrees F
- Slice butternut squash in half length wise, and scoop the seeds from the center. Place the seeds in a separate bowl for roasting later.
- Spray a baking sheet with coconut oil spray, and place butternut squash face up on the baking sheet. Spray the butternut squash with coconut oil as well and place in the oven for roughly 40 minutes or until soft.
- While butternut squash is baking, dice your onion, garlic and carrots.
- Place vegetables in a large pot on the stove over medium heat, with coconut oil.
- Allow your vegetables to soften, stirring every few minutes to keep them from sticking.
- Next, add your red curry paste, curry powder, turmeric, sea salt, cinnamon, and pepper to the pot. Stirring consistently until all the vegetables are evenly coated with spices.
- Then add the entire can of your canned coconut milk to the pot (including the liquid, do not discard).
- Reduce the heat to low, and cover your pot with a lid allowing it to simmer.
- Once the butternut squash is soft, remove the squash from the oven and scoop the butternut squash out from the rind and add to your simmering soup.
- Allow this to simmer for another 10 minutes before removing from the heat.
- Using a high-speed blender, add your soup to the blender and blend on high for 1-2 minutes. If you don’t have a high speed blender you may be able to use a hand-immersion blender (however I have not tested this and it most likely will not come out as creamy as if you used a high speed blender).
- Pour your soup from the blender right into your soup bowls. Top with pumpkin seeds, a drizzle of coconut milk, and serve with either a piece of whole grain (gluten free) bread or brown rice.
Notes
- This soup will keep in the refrigerator for 3 days or can be stored frozen in the freezer for a few months.
- If freezing this soup, make sure to leave enough room for expansion (especially when freezing in glass).
Keywords: roasted butternut squash soup, butternut squash and carrot soup
