Satisfying, nutritious, creamy, and full of warm flavors - this roasted Butternut Squash and Carrot Soup is a perfect cozy dinner for Fall aka Soup Season. It requires only three ingredients and could not be more simple to make.
This soup makes for a delicious lunch or dinner when the weather gets colder - its filling and satisfying on its own. Or, a smaller portion makes the perfect starter for a Holiday dinner like Thanksgiving or Christmas.
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Ingredients
The best part of this soup is the simple ingredient list - 3 veggies, some spices, and some liquid to turn it all into a soup. It really doesn't get more simple!
- Roasted Butternut Squash. Roasted veggies add natural sweetness, creaminess, and fall flavor.
- Carrots. A great and sweet source of beta-carotene that goes beautifully with squash.
- Onions. Aromatics are important for depth of flavor here.
- Vegetable broth. Broth is what allows us to blend all the ingredients into a soup, while adding an extra boost of nutrition.
See recipe card for quantities.
Instructions
The best part of this vegan Butternut Squash Soup is that it couldn’t be easier to make. With just two main steps—roasting and blending—you'll have a warm, velvety soup ready in no time. Simply roast the vegetables to bring out their natural sweetness, blend them with a few spices and broth, and you’re all set for a comforting, homemade meal with minimal effort.
- Wash and cut your vegetables, and prepare to roast on a baking sheet at high heat.
- Once your veggies are nice and caramelized, scoop out the flesh of the squash and add all the vegetables to a blender.
- Blend your roasted vegetables with your veggie stock to desired consistency.
- Pour your soup into a bowl, and make it look beautiful with some toppings! Enjoy!
Hint: Make sure you leave an opening in your blender when blending hot/warm contents. Use a kitchen towel as a cover so your soup doesn't splatter! Alternatively, you could use an immersion blender and pour everything into a pot, if you want to keep the soup warm for longer.
Variations
This soup is delicious on its own, but these are some customizations and more intense flavor profiles you can play with.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes while blending to bring some heat to the soup.
Ginger and Turmeric: Add a teaspoon of grated ginger and a pinch of turmeric for an anti-inflammatory boost and a slightly earthy flavor.
Creamy Coconut: Add half a cup of full-fat coconut milk and a dash of curry powder for a richer texture and coconut flavor.
Herb-Infused: Add a few sprigs of fresh thyme or rosemary to the roasting pan for an aromatic twist.
Apple and Cinnamon: Add a chopped apple to the roasting pan and a sprinkle of cinnamon for a touch of natural sweetness.
Equipment
This simple recipe requires minimal equipment - a cutting board, knife, and a blender! If you don't have a blender, you can also use an immersion blender and a pot.
A sharp knife is essiential for cutting the butternut squash - I recommend this one!
Storage
Let the soup cool completely before storing, and then transfer to an airtight container. Reheat on the stove over low heat, stirring occasionally, or microwave for 3 minutes, stirring halfway.
This soup keeps well in the fridge for up to 4 days or freezer for up to 3 months. Thaw in the fridge overnight before reheating.
For single portions, you can freeze the soup in single serve containers like these molds. Simply pop out one mold to reheat or microwave, if you just want a single serving.
Top Tip
This soup is beautiful and has a rich, vibrant orange color. Plate it up beautifully: with a dollop of vegan yogurt or heavy cream, a splash of olive oil, some pumpkin seeds for crunch, and a dash of fresh cracked black pepper. Serve with some crusty bread for dipping!
FAQ
Yes! You can use an immersion blender. Simply add ingredients to a pot and use an immersion blender to blend everything together.
The recipe calls for a Vegetable Broth to keep the soup vegan. Feel free to use Chicken Broth or Bone Broth to up the protein content if you do not need a vegan option.
Yep!
Related
Looking for more delicious Fall recipes like this? Try these:
Butternut Squash and Carrot Soup
Equipment
- 1 Blender
Ingredients
- 1 Butternut Squash
- 1 Onion
- 3 Carrots
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoon Oil
- 3 Cups Veggie Stock
For Topping
- 1 tablespoon Vegan Yogurt
- 1 teaspoon Pumpkin Seeds
- 1 teaspoon Olive Oil
Instructions
- Preheat oven to 425 degrees Farenheit and line a large baking sheet with parchment paper.
- Cut your Butternut Squash in quarters and your onion in half. Place onion, squash, and carrots on your baking sheet and cover with oil, salt and pepper. Use your hands to make sure everything is coated well.
- Roast the veggies in the oven for 35 minutes, checking on them halfway. You want them to be soft and caramelized, but not burnt.
- Allow the veggies to cool for a couple minutes. Scoop the squash out of the skin, and add to a blender with the onion, carrot, and the veggie stock. Make sure you leave an opening in the blender since you are blending hot contents - most blenders have a removable piece in the lid that you can leave open and cover with a kitchen towel. Blend until you reach a desired consistency. If you want a less thick soup, add more broth.
- Enjoy immediately, or transfer to a pot to heat on the stove for serving later. Or, store in the fridge for up to 4 days.
Robbie
This is the best soup I've ever had. It warms the soul. Every recipe from granola diaries is spot on! Thank you!!