Roasted Carrot Butternut Squash Soup

Roasted Carrot Butternut Squash Soup

Roasted Carrot Butternut Squash Soup





Seasonal roasted butternut squash and carrots are blended together in this creamy vegan fall soup.

Friday October 9, 2020

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Butternut Squash Carrots Coconut Milk Onions Thyme

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  1. Recipe

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Roasting the veggies definitely adds a depth of flavor to the soup that you can't achieve by simply boiling them, so don't skip this step! It also helps give the soup its thick, creamy texture because the veggies don't absorb a bunch of water/broth while cooking like they would if they were boiled or steamed. You will notice the recipe calls for 1-2 cups of veggie broth. This is because not only do squash and carrots differ in their sizes, but everyone has a different idea of what the perfect blended soup consistency is. As you can see, my soup was very thick; I only used 1 cup of broth, and my carrots and squash were average sized. If you prefer a thinner soup then add more broth! If you have giant carrots and a giant squash, add more broth. To make this soup look fancy sprinkle a few pumpkin seeds on top and serve with some fresh bread. Yum!

This roasted butternut squash soup has a special guest hidden inside - carrots! This soup is so wonderfully comforting, I actually just made it as a freezer meal for my sister who recently welcomed a beautiful baby girl! If you're looking for more freezer friendly recipes, or recipes to make for new parents, I also made her several other meals that I will be posting shortly. This soup is also vegan and healthy, making it a fantastic choice for a fall comfort food.

Roasted Carrot Butternut Squash Soup


By: Natalie Kollee
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 1 large butternut squash, sliced into 1 inch rounds
  • 3 large carrots, chopped into 1" slices
  • 1 onion, peeled and halved
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1-2 cups veggie broth
  • 1 can coconut milk
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/4 cup raw pumpkin seeds (optional as garnish)



Preheat oven to 400 F, line a baking sheet with tin foil


Place squash, carrots, and onion on baking sheet, then drizzle with oil and sprinkle salt and pepper over top


Bake in preheated oven 25 minutes, or until veggies are fork-tender


When squash is cool enough to handle, peel off skin and discard


Add squash, carrots, onion, 1 cup veggie broth, coconut milk, thyme, and garlic powder to a pan and simmer about 10 minutes


Allow the soup mixture to cool, then transfer contents to a blender, and blend until smooth


If desired, add remaining cup of veggie broth until desired consistency is reached


Heat blended soup then serve with a sprinkle of pumpkin seeds if desired

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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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