This Carrot and Butternut Squash Soup is velvety, rich, and vibrant. Made with roasted carrots and butternut squash, it’s blended with maple syrup, orange juice, and coconut milk and blended to silky perfection. Vegan, gluten-free, and dairy-free, it accommodates those with dietary restrictions, making it a suitable recipe for everyone.
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Cooking with carrots always results in the most beautiful color. Our Roasted Carrot Soup with Ginger is a prime example, and just like it, our Carrot and Butternut Squash Soup has the same vibrant orange color, making it a showstopper at any gathering.
Made using sweet roasted carrots and buttery butternut squash, this cozy soup recipe is simmered with fragrant garlic, ginger, maple syrup, and fresh orange juice, then blended with an immersion blender to silky smoothness with luscious coconut milk.
The coconut milk adds a rich creaminess that elevates the soup and complements the sweetness of the carrots and squash. Plus, it’s a dairy-free recipe, gluten-free recipe, and vegetarian recipe, and a wholesome dish perfect for your Thanksgiving menu (Easter, too).
Why You’ll Love This Carrot and Butternut Squash Soup Recipe
- It’s beautiful: With its vibrant orange color, this soup is visually stunning, making it ideal for gatherings. A drizzle of coconut milk and a sprinkle of pumpkin seeds elevate its presentation, ensuring it looks as good as it tastes.
- It's flavorful The combination of roasted carrots, creamy butternut squash, and maple syrup creates a rich flavor profile that’s both comforting and satisfying. The addition of coconut milk adds a unique creaminess with floral notes.
- It's diet-friendly: The addition of coconut milk makes this soup suitable for various dietary preferences. A vegan, gluten-free, and dairy-free recipe, it accommodates those with allergies or dietary restrictions, ensuring everyone at the holiday table can enjoy it.
If you love this Carrot and Butternut Squash Soup, you'll also love our Sautéed Butternut Squash, Kale and Sweet Potato Stew, Creamy Apple Soup, and Plant-Based Cauliflower Soup.
Ingredient List
- Butternut Squash: fresh butternut squash is best, but frozen will work too.
- Carrots: freshly peeled carrots give the best flavor to the soup. Avoid baby carrots.
- Olive Oil: extra virgin olive oil, the best quality available.
- Onion: used as an aromatic. Use yellow cooking onions or shallots.
- Garlic: fresh garlic is used as an aromatic in the soup.
- Ginger: fresh or frozen ginger root work best for the recipe, but ginger powder can work in a pinch. The ginger gives a warming, slightly spicy flavor that enhances the soup and makes it perfect for cold days.
- Orange: adds brightness and acidity to the soup.
- Maple Syrup: adds sweetness and balances the heat from the ginger and garlic.
- Coconut Milk: adds creaminess, richness, and subtle sweetness that pairs with ginger perfectly.
- Optional Garnish: pumpkin seeds add a nice crunch and make this soup stand out when serving to guests.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Use a variety of squashes: almost any squash can be used instead of the butternut. Try pumpkin, acorn, or spaghetti squash.
- Increase the richness: Feel free to swap the coconut milk with heavy whipping cream to make the soup extra creamy and rich - perfect for holiday meals.
- Add some herbs and spices: herbs such as cilantro and basil work well with the recipe, or enhance the fall feeling by adding a pinch of cinnamon or homemade pumpkin pie spice to the soup.
Recipe Steps: How to Make Carrot and Butternut Squash Soup
1. Roast the squash and carrots.
Preheat the oven to 425°. Toss the butternut squash and carrots with olive oil, salt, and pepper and arrange in a roasting pan. Roast for 30 minutes, until soft and caramelized.
2. Saute the vegetables.
After roasting, heat olive oil over medium heat in a soup pot and saute the onions for 3-5 minutes, until softened. Add the garlic, ginger and orange zest. Cook for an additional minute, stirring continuously, until fragrant.
3. Make the soup.
Scrape the roasted carrots and squash into the pot, then add orange juice and water. Bring to a boil, then reduce the heat and simmer the soup for 20-30 minutes.
4. Blend the soup.
Stir in the maple syrup and coconut milk then blend the soup with an immersion blender until completely smooth. Serve with an optional garnish of coconut milk and pumpkin seeds.
Chef's Tips
- Roasting the vegetables is key: ensure the carrots and squash have good caramelization when roasting. The caramelization adds flavor and is the key a flavorful soup with lots of depth.
- Deglaze the roasting pan: if there are brown bits stuck to the bottom of the roasting pan, add a splash of water to deglaze the pan, lifting the brown bits. Pour this into the soup pot. This adds even more flavor.
- Time is your friend: allow the soup to simmer even longer to enhance the flavor of the soup.
- Be careful when blending the soup: remove the soup from the heat before blending. Hot soup is susceptible to splashing when blending. If using a stand blender, allow the soup to cool for at least 30 minutes before blending.
Make Ahead, Storage, and Freezing
Make ahead: almost all soups taste better if made ahead. Every time the soup is reheated the flavor becomes deeper and more enhanced. If serving the soup to guests, we recommend making it the day before and reheating the day of. This saves time the day of and makes for a better tasting soup.
Storage: allow the soup to cool to room temperature before storing it in an airtight container in the fridge for 4-5 days. Reheat over medium heat on the stove.
Freezing: this is an excellent soup for freezing. Allow it to cool to room temperature and store in a freezer-safe container until ready to eat. Carrot and butternut squash soup will keep up to 6 months in the freezer.
Recipe FAQs
Yes, chicken, turkey, lentils, and chickpeas are excellent options to add protein to the soup. They can be added after the soup is blended for best results and texture.
A drizzle of olive oil or cream are great garnish to add contrast, while herbs such as basil, cilantro, or tarragon add freshness and brightness. For texture, try adding pumpkin seeds, crispy chickpeas, or crushed croutons.
Yes, there are a variety of vegetables that can be used in the soup, including using squash or pumpkin exclusively, or other root vegetables like sweet potato, parsnips, or beets.
If the soup is too thin, simply simmer it to reduce it until it reaches the desired consistency. For a quicker method, you can add a cornstarch slurry. If the soup is too thick, thin it out with water, vegetable or chicken stock, or additional coconut milk.
Yes, this carrot and butternut squash soup is vegan, dairy-free, and gluten-free.
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Recipe Card
Carrot and Butternut Squash Soup
Ingredients
- 1 ½ lbs. butternut squash peeled, seeds removed, and cubed
- 1 ½ lbs. carrots peeled and chopped
- 3 tablespoon olive oil extra virgin
- 1 medium onion
- 2 cloves garlic
- 2 tablespoon ginger grated
- 2 tablespoon orange zest
- 1 cup orange juice
- 5 cups water
- 3 tablespoon maple syrup
- 1 can coconut milk full fat/premium (400ml/13.5oz)
Instructions
- Preheat the oven to 425°.
- Place the butternut squash and carrots in a roasting pan and toss with one tablespoon of olive oil and a pinch of salt and pepper. Roast for 30 minutes, until soft and caramelized.
- Once the vegetables are roasted, heat your soup pot on medium-high heat with the rest of the olive oil. Add chopped onions and sauté for 3-5 minutes, until soft and translucent. Add the garlic, ginger and orange zest. Cook for additional minute, stirring continuously, until fragrant.
- Scrape the roasted squash and carrots into the pot, orange juice and water. Bring to a boil, reduce heat, and allow to simmer for 20-30 minutes.
- Stir in the maple syrup and coconut milk. Blend the soup to a smooth consistency using an immersion blender. Season with salt and pepper to taste before serving.
Julia Herdt says
I am disappointed. The liquid comes mostly from water. (plus oj and coconut milk) Just kind of blah, Substitute a chicken or vegetable broth.
Philip Lago and Mystique Mattai says
Hi Julie,
We appreciate you taking the time to comment. You definitely make a valid suggestion to add stock and typically we add chicken stock to most of our soups but like to have this one as a vegan option. Personally we don’t stock vegetable broth and find the flavour from roasting the carrots and squash more than adequate in lieu of vegetable stock. Thanks again and happy cooking.
Melanie Arlotto says
I made this soup over the weekend and I declare this soup autumn in a bowl and I'm here for it. So good!
Philip Lago and Mystique Mattai says
Thanks Melanie - we couldn't agree with you more!