Butternut Squash Carrot Ginger Soup

This warm and cozy butternut squash carrot ginger soup recipe features roasted butternut squash, sweet carrots and spicy ginger for a flavorful soup that will make your whole house smell divine.

It snowed today! Given that it’s only October, that exclamation contains approximately 20% excitement and 80% panic. If we are starting winter in October now, it will be a very, very long time until Spring. Thankfully, I have this super cozy soup to keep me company.

Butternut squash carrot ginger soup is a delicious creamy soup that will delight your taste buds. This comforting soup features fresh butternut squash, creamy coconut milk, sweet carrots and aromatic ginger. The whole thing comes together in about 30 minutes, making this an easy recipe for a busy weeknight. This is a perfect soup to use that creamy butternut squash piled high in grocery stores this time of year. It is my all-time favorite squash soup recipe, and I think it will become yours too.

We can get through this winter, friend. All we need is a big pot of homemade soup. For more cozy options, try this easy zuppa toscana or hearty vegetable orzo soup. Serve yours with some whole grain cornbread and a Caesar salad, and everyone will be happy!

You Will Love This

• With great depth of flavor and silky texture, this will become one of your favorite fall soups.
• This easy soup is made with whole food ingredients full of vitamins and minerals to support your immune system during flu season.
• This soup freezes well, so it’s a perfect meal prep option.

Ingredients

To make roasted butternut squash and carrot soup, you will need the following simple ingredients (exact measurements are in the recipe card below).

Ingredient Notes

• Olive oil: You could also use avocado oil or melted coconut oil.
• Fresh butternut squash: This soup is very versatile, and you could substitute almost any peeled, cubed and roasted winter squash. I purchased pre-cubed butternut squash in my grocery store produce section, which is a huge timesaver. If you are using a whole squash, you will need another 5 minutes or so of prep time.
• Large carrots: Use full size carrots for this recipe – they are sweeter than baby carrots.
• Garlic: I used pre-minced jarred garlic, but of course fresh cloves would work too!
• Fresh ginger: I used pre-minced jarred ginger. Again, feel free to substitute fresh.
• Apple: I used honey crisp apple, but granny smith is also good in this recipe. No need to peel the apple, the skin will soften and blend right in with everything.
• Coconut milk: You could substitute half and half or heavy cream.

Equipment

For this recipe, you will need an immersion blender or countertop blender. An immersion blender (also called a stick blender) is awesome for soup season, and gives you the option to make blended soups without having to ladle hot soup into your regular blender. I have a Cuisinart Smart Stick, which has lasted me for over 10 years! If you are a soup lover, I’d definitely recommend checking out this useful kitchen tool.

Instructions

Step One: Preheat the oven to 400 degrees F. Peel the carrots and chop them into large chunks.

Time Saving Tip: Get the carrots and butternut squash in the oven right away, to start roasting. You can finish up your prep (chopping the onion and apple) while the veggies roast.

Step Two: Arrange the squash and carrot in a single layer on a baking sheet, and drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Put the baking sheet in the oven and roast for approximately 20-25 minutes, until the veggies are soft and starting to turn golden brown at the edges.

Step Three: While the squash and carrots are roasting, chop the onion and apple into chunks. Drizzle olive oil into a large pot over medium heat. Cook the onion and apple for 4-5 minutes, until fragrant and softened. Stir in garlic and ginger for about one more minute.

Step Four: Add the vegetable stock to the pot, along with the rosemary, and bring to a simmer. Once the squash and carrot are done roasting, carefully add them to the soup.

Step Five: Using an immersion blender, blend the soup until the squash and carrot is fully blended and there are no chunks. Return the blended soup to the stove top over low heat, and add the coconut milk. Stir until well combined, and season with salt and pepper to taste.

I served this soup with a little swirl of coconut cream and croutons on top. We loved the crisp of the croutons in contrast with the creamy soup. This would also be good with a grilled cheese to dip!

Storage

This tasty soup stores beautifully. This is one of those soups that just gets better the next day, as all the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it! Put fully cooled soup in a freezer safe container, leaving enough space at the top (head room) for the soup to expand when frozen. Freeze for up to three months.