Butternut Squash and Carrot Soup
This creamy butternut squash and carrot soup is rich and creamy, but completely plant-based. It’s easy to make with just a handful of ingredients!
This cozy soup is full of fresh ingredients. It has a light sweetness from carrots and butternut squash, creaminess from coconut milk, and plenty of flavor from the ginger, onion, garlic, and vegetable stock.
This nourishing soup is naturally vegan and gluten-free, so simple to make, kid-approved, and guaranteed to warm you up even on the coldest of days! Made entirely on the stove top, this soup is ready to serve in under 45 minutes!
Ingredients & Substitutions
- Olive oil – You can use regular olive oil or light olive oil, or avocado oil or canola oil if you prefer.
- Onion – Yellow or white onion can be used, or you can substitute with two shallots.
- Garlic – This adds a layer of flavor to the base. Use fresh garlic cloves and mince them yourself or use 2 teaspoons of jarred minced garlic.
- Ginger – Grated fresh ginger adds a warmth to the soup, don’t substitute with ground ginger. If you don’t have fresh ginger just omit it.
- Butternut squash – One small butternut squash is about 2 lbs. You can use frozen butternut squash, if preferred.
- Carrots – This is approximately 4 medium carrots. If you want to leave the skins on the carrots in this recipe, you can.
- Vegetable broth – I like the “Not chicken” broth from Edward & Sons or the Better Than Boullion vegetable base. These have a great savory flavor.
- Coconut milk – Make sure you use unsweetened coconut milk! This adds a delicious creaminess to the soup. You can substitute with heavy cream or half and half if you prefer.
- Salt – The salt is added while cooking the soup, but this is a minimal amount as some bought stocks can be salty. Taste the soup after blending, adding more salt and pepper to taste.
How to Make Butternut Squash and Carrot Soup
Tips & Tricks
- Sauté your veggies first! Cooking the vegetables before adding the stock enhances their natural sweetness and gives the soup a deeper flavor.
- Season to taste. Once you’ve blended the soup, give it a quick taste test. Broth can vary in saltiness, so adjust with a pinch of salt or black pepper if needed.
- Blender safety first! If you’re using a high-speed or traditional blender, let the soup cool for a few minutes before blending. Hot steam can build up quickly and cause a messy (and dangerous!) explosion.
- Want more coconut flavor? The coconut milk adds a subtle creaminess, but if you’d like it to be more pronounced, add an extra half to one cup. Just keep in mind that the soup will turn a bit more pale and won’t be as thick.
How to Store and Reheat Leftover Soup
Store any leftover soup in an airtight container in the refrigerator for 3-4 days — or freeze it for up to one month. When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. Reheat gently over low to medium heat, adding a splash of water or vegetable broth to adjust the consistency if needed.
What to Serve with Butternut Squash Soup
You can enjoy this soup as a starter or a main dish! Serve with fresh bread, soda bread, or grilled cheese to make this recipe a main dish. If you like adding texture to soups, top this one with croutons or toasted pumpkin seeds for crunch. This soup is also delicious paired with a salad like this kale crunch salad!
More Soup Recipes
If you like this recipe, be sure to try my creamy quinoa soup, root vegetable soup or ginger carrot soup. All of these recipes are plant-based, packed with vegetables, and totally delicious!
Print
Butternut Squash and Carrot Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy butternut squash and carrot soup is rich and creamy, but completely plant-based. It’s easy to make with just a handful of ingredients!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 lbs butternut squash, peeled and cut into 1-inch cubes
- 1 lb carrots, peeled and cut into 3/4 inch pieces
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 cups vegetable broth
- 1/2 teaspoon salt
- Pinch of black pepper
- 1/2 cup full-fat coconut milk
Instructions
- Heat the oil in a large pot over a medium heat. Add the diced onion and cook for 5 minutes.
- Add the butternut squash and carrots and stir. Cover with a lid and cook for 8-10 minutes until starting to soften, stirring occasionally.
- Add the garlic and ginger and cook for 30 seconds until fragrant, then add the broth, salt, and black pepper.
- Bring to a boil then reduce the heat to a simmer.
- Cover and simmer gently until the squash and carrot are fork tender – around 18-20 minutes.
- Pour in the coconut milk and bring back to a simmer.
- Blend using an immersion blender or tip into a blender and blend until smooth.
- Check for seasoning, adding a little more salt and black pepper to taste.
