Butternut Carrot Soup

Creamy, comforting, and bursting with fall flavors, this Butternut Carrot Soup is the ultimate bowl of coziness. Made with sweet roasted butternut squash, earthy carrots, and warm spices like cumin and cinnamon, this vibrant soup strikes the perfect balance between savory and subtly sweet. A splash of coconut milk adds a luscious creaminess while keeping it dairy-free, and the option to garnish with fresh parsley takes the presentation to the next level. With its velvety texture and rich flavor, this soup is a crowd-pleasing starter or a satisfying main course on a chilly evening. Ready in just an hour, it’s perfect for meal prep or a wholesome weeknight dinner. Keywords: butternut carrot soup, creamy vegan soup, roasted vegetable soup recipe.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium-sized (about 2 pounds) butternut squash
• 4 large carrots
• 1 large yellow onion
• 3 large garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 teaspoon (to taste) salt
• 0.5 teaspoons (to taste) black pepper
• 2 tablespoons (chopped, optional for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the flesh into 1-inch cubes.

Step 3

Peel and chop the carrots into 1-inch pieces.

Step 4

Place the diced butternut squash and carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.

Step 5

Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Step 6

While the vegetables roast, peel and dice the onion. Mince the garlic cloves.

Step 7

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes, until softened and translucent.

Step 8

Add the minced garlic, ground cumin, and ground cinnamon to the pot. Stir for 1-2 minutes, until fragrant.

Step 9

Once the roasted vegetables are ready, add them to the pot along with the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat and let simmer for 10 minutes.

Step 10

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy (be careful with hot liquids).

Step 11

Stir in the coconut milk, then taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Serve the soup hot, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	2585.3 grams (2585.3g)

Amount per serving	% Daily Value*
Calories	1280

Total Fat 38.90g	50%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 5.80g
Cholesterol 0mg	0%
Sodium 4889mg	213%
Total Carbohydrate 225.10g	82%
Dietary Fiber 53.00g	189%
Total Sugars 68.80g
Protein 31.20g	62%

Vitamin D 0IU	0%
Calcium 724mg	56%
Iron 14mg	77%
Potassium 5814mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 9.1%

Carbs: 65.5%