Butternut Squash and Carrot Soup
This butternut squash and carrot soup is everything you want on a chilly day. It is creamy, naturally sweet, and packed with roasted vegetables that taste gourmet. The aromatics add depth, while the coconut milk gives it that silky, restaurant-style finish. It’s beginner-friendly and keeps well in the freezer.
Servings: 4
Calories: 238kcal
Equipment
- Oven
Ingredients
- 1.5 lbs. butternut squash
- 2 large carrots about 288g
- 1 large sweet or yellow onion 267g
- 1 garlic head
- 3 medium sweet peppers
- 1 tablespoon extra virgin olive oil plus more for drizzling
- Kosher salt and ground black pepper to taste
- 1 teaspoon grated fresh ginger 16g
- 2 cups vegetable or chicken stock
- 1 oz fresh thyme stemmed
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- ¾ cup coconut milk from one 13.66 oz can
Instructions
- Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper and set aside.
- Using a sharp kitchen knife, carefully cut the ends off the butternut squash. Slice it in half lengthwise and scoop out the seeds with a metal spoon.1.5 lbs. butternut squash
- Peel the carrots with a vegetable peeler, trim the ends, and cut them into medium chunks (about 2 inches).2 large carrots
- Cut the onion in half and place the halves on the baking sheet, cut-side down. Slice the top off the garlic bulb to expose the cloves, drizzle with extra-virgin olive oil, and season lightly with salt and pepper. Wrap the garlic in foil and add it to the baking sheet.1 large sweet or yellow onion, 1 garlic head
- Trim the tops off the sweet peppers, slice them in half lengthwise, and remove the seeds.3 medium sweet peppers
- Arrange all the vegetables on the baking sheet face-side up.
- Drizzle generously with extra-virgin olive oil, then sprinkle with kosher salt and black pepper. Toss gently to coat everything evenly, then flip the squash, onion, and peppers over so they are face down for roasting.1 tablespoon extra virgin olive oil, Kosher salt and ground black pepper to taste
- Roast for 40-45 minutes, or until the squash is fork-tender and the vegetables are lightly caramelized around the edges. Check the peppers and carrots around the 25-30 minute mark, remove early if they’re already soft so they don’t burn.
- Let the vegetables cool slightly. Squeeze the roasted garlic cloves out of their papery skins. Peel the skin off the squash and peppers, then transfer the squash, carrots, peppers, onion, and garlic to a blender (or a large pot if you’re using an immersion blender).
- Add the stock, ginger, and fresh thyme. Blend until smooth and creamy, adding extra stock as needed to reach your desired consistency.1 teaspoon grated fresh ginger, 2 cups vegetable or chicken stock, 1 oz fresh thyme
- Pour the blended soup into a medium saucepan. Stir in the paprika, masala, coconut cream (or milk), and additional salt and pepper to taste.1 teaspoon garam masala, 1 teaspoon smoked paprika, ¾ cup coconut milk
- Bring to a gentle simmer over medium heat for 5-6 minutes, to warm everything through and deepen the flavor.
- Remove from heat. Ladle into bowls and load up those toppings. Pumpkin seeds, chili oil, crispy leeks, herb oil, coconut cream swirls, whatever your heart desires. Serve warm with crusty bread.
Notes
Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.
Let the soup cool, then store it in airtight containers for 4-5 days or freeze flat for up to 3 months. Reheat gently on the stove (add a splash of broth if it thickens) or microwave in short bursts, stirring as you go.
Nutrition
Serving: 1 | Calories: 238kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 507mg | Potassium: 934mg | Fiber: 6g | Sugar: 8g | Vitamin A: 24668IU | Vitamin C: 78mg | Calcium: 138mg | Iron: 4mg
