Roasted Butternut Squash and Carrot Soup with Ginger

Cozy roasted butternut squash and carrot soup with ginger is just what you crave on a cool autumn day! It's smooth and creamy from the coconut milk, with natural sweetness from the roasted vegetables and apple. But it's the fresh ginger, warming curry powder, and hint of cinnamon that takes this easy soup to the next level.

Roasting the vegetables until golden and caramelized brings out their natural sweetness and adds rich depth of flavor you just can't get from cooking them in the microwave or pressure cooker. This dairy-free soup is perfect for making ahead, tastes even better the next day, and freezes beautifully. Serve it as a starter for Thanksgiving or fall gatherings, or keep a batch on hand for an easy, cozy meal during the week.

Finish each bowl with a drizzle of coconut milk, roasted pepitas, or crispy croutons for a little extra crunch.

Ingredients You'll Need

Butternut Squash - The star ingredient of the soup!  It's naturally sweet, nourishing and purees to a silky-smooth texture. Purchase whole or peeled and chopped if you are pressed for time. Also delicious with kabocha, pumpkin, acorn or other sweet winter squash.

Carrots - are sweet, tender and when roasted take on this delicious caramel flavor.

Apple - Sweet and tart! This seasonal fruit adds a little acidity to the recipe.  It pairs well with the warming flavors of the cinnamon and curry spice. Gala, Granny Smith and Fuji all work well in this recipe - or as we say whatever kind you have in the kitchen is going in the soup!

Onion and Garlic - the browning that occurs from roasting is called the "Maillard Reaction".  It enhances the flavor with deep nutty, earthy and sweetness.

Fresh Ginger - now here is a spice you don't want to be roasting. We tested the theory. Ginger turns bitter when roasted! For the perfect bright flavor, wait to add the freshly grated ginger to the soup pot just until aromatic but before you add the butternut and carrot soup into the pot.

Spices - The dried ground mild curry powder and cinnamon round out the sweet and savory notes of the soup and add a punch of heat and warmth. We used a "mild" Middle Eastern curry powder just like we used in our chicken curry soup . The main ingredients in our curry powder were black pepper, cloves, nutmeg, cardamom, allspice, turmeric, ginger and spices.

This butternut and carrot soup is also delicious with the run of the mill McCormick curry powder. Generally, you can find at any standard US grocery store.

Chicken or Vegetable Broth - This thins the soup and adds a savory note. Try adding a lower sodium broth. If you want to keep this recipe vegan, add vegetable broth. On the other hand, if you want to keep it gluten free, make sure you choose a gluten-free broth or make your own homemade.

Coconut Milk - This makes this butternut squash and carrot soup extra silky and smooth. We used a full fat coconut milk. If you are not lactose intolerant, you can exchange with the coconut milk with half and half or whipping cream.

How to Cut a Whole Butternut Squash Safely and Easily

Carefully poke a few holes either with a fork or knife into the squash. Microwave the whole butternut squash on high for 3 - 4 minutes. Allow it to rest for a few minutes to cool. Cut your butternut squash in half. This quick microwave hack makes it so much easier to slice and remove the seeds or make our air fryer butternut squash steaks.

Can You Use Pre-Cut Butternut Squash?

Absolutely, using store bought peeled and chopped butternut squash also reduces the time needed for cooking.

Currently, we are in a finger cast. Yep, life happens! Don't even ask but let me tell you buying peeled and chopped butternut squash was a life saver. We used store bought peeled and chopped squash in our video below.

How to Make the Soup

Option A: Cut a whole butternut squash in half. Place cut side down on a lined baking sheet. Add a little water to the bottom of baking sheet and bake for 20 minutes.

Option B: Use store bought peeled and chopped butternut squash and skip option A step above.

• Either turn the halved squash to the cut side up or add your peeled and chopped butternut squash to the baking tray
• Add chopped carrots, apple, onion and garlic to tray. Drizzle with olive oil and sprinkle on curry powder, cinnamon and salt and pepper to taste.
• Bake until fork tender and golden.
• Place the roasted veggies in the food processor, squeeze the garlic to remove the outer shell. Pour in the chicken or vegetable broth with the vegetables and puree until smooth.
• Add oil into a medium soup pot and add the grated ginger. Sauté on low simmer, just until aromatic.
• Pour in the pureed butternut and carrot mixture into the soup pot and add the coconut milk and stir until smooth and creamy.

How to Adjust the Soups Thickness?

Thicker: Add just enough broth to the food processor to get it going and make into a smooth puree. Feel free to add more broth after you add the coconut milk to get to your desired texture.

Thinner: Try adding a little more vegetable or chicken broth or bone broth at a time to the soup until you reach your desired consistency. The secret is just a little broth at a time.

How to Adjust the Spice Level?

Add mild curry powder to your desired spice level. If you are unsure how much, just add one half a tablespoon to the veggies before roasting. Then, once you have it pureed and put the butternut carrot ginger soup in the pot, you can taste it and add more to your liking.

Like it fire hot, drizzle on a little garlic chili oil to taste.

How to Store, Freeze and Reheat?

This roasted butternut squash and carrot ginger soup can be store in a sealed container in the refrigerator for up to 3 days or in a freezer safe container in the freezer for up to 2 months.

Reheat on the stovetop over medium heat until warm and cozy. Do not boil! You can also reheat one minute at a time in the microwave until warmed and toasty throughout. Be sure to stir midway during the reheating process and cover lightly to prevent splattering.

What to Serve with this Cozy Fall Soup?

• Salads: Autumn Kale Salad, tossed house salad or hearty quinoa salad.
• Serve with a side of whole wheat focaccia bread or a chicken Caesar wrap for a lower carb option.
• Enjoy as a cozy starter to a roasted herb chicken or rosemary pork chops for a dinner party.