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Butternut squash and carrot soup might sound simple, but throw some fresh ginger, warm spices, and coconut milk into the mix and you’ve got a whole lot of flavour happening in one pot!
The natural sweetness of butternut squash and carrots pairs so well with the earthy spices, while coconut milk gives this soup its rich, velvety texture without any cream. Everything comes together in one pot, gets blended until silky smooth, and finishes with a little lemon juice to brighten things up. Easy peasy!
Serve it with some crusty no-knead bread for a cozy lunch or light dinner. And if you’re wondering what else goes well with a bowl of spiced butternut squash and carrot soup, check out my guide to what to serve with butternut squash soup for plenty of ideas!
If you’re on a butternut squash kick, my roasted garlic butternut squash soup and butternut squash salad with bacon and feta are two more ways to put that squash to good use!
What You’ll Need to Make Butternut Squash and Carrot Soup
You don’t need anything fancy to make this soup taste like you’ve been fussing over it all afternoon! A handful of veggies, some warming spices, and a splash of coconut milk do most of the heavy lifting. Here’s what you’ll need:
- Butternut Squash: The base of the soup! Choose a medium squash (about 2.5 pounds) and peel, seed, and cube it before cooking. Its natural sweetness gives the soup plenty of flavour and a lovely creamy texture once blended.
- Carrots: Add even more natural sweetness and a gorgeous orange colour. Regular orange carrots work best here.
- Onion: Builds a savoury flavour base. Yellow or white onion both work well.
- Garlic: Freshly minced garlic adds depth and balances the sweeter vegetables.
- Olive Oil: For sautéing the onion, garlic, and spices. Avocado oil works too.
- Vegetable Broth: Gives the soup its savoury base and helps everything simmer until tender. Use chicken broth if you don’t need the recipe to be vegan or vegetarian.
- Ground Cumin, Turmeric, and Smoked Paprika: This trio brings earthy warmth, a little smokiness, and plenty of flavour without making the soup spicy.
- Ginger: Freshly grated ginger adds a subtle zing that works beautifully with the squash and carrots. Ground ginger works in a pinch!
- Coconut Milk: Makes the soup silky and creamy without dairy. Full-fat coconut milk gives the richest result, but you can use heavy cream if you prefer.
- Lemon Juice: A little acidity at the end brightens everything up and keeps the soup from tasting too sweet.
- Salt and Black Pepper: Bring all those flavours together. Adjust to taste after blending.
- Fresh Parsley or Cilantro: Optional, but a sprinkle on top adds a fresh finish and a pop of colour.
Find the full ingredient list and exact measurements in the recipe card below.
Tips for the Best Butternut Squash and Carrot Soup
- Cut your veggies into similar sized pieces. The squash and carrots don’t need to be perfectly uniform, but keeping them roughly the same size helps everything cook evenly. Smaller chunks will soften faster, too!
- Don’t rush the aromatics. Let the onion soften before adding the garlic, ginger, and spices. Giving those spices a quick 30 second toast in the oil helps bring out their flavour without burning them.
- Use fresh ginger if you can. It gives the soup a brighter, slightly zesty kick that works so well with the sweet squash and carrots. Ground ginger will do the trick in a pinch, but fresh is my first choice!
- Make sure the veggies are completely tender before blending. If your squash or carrots still feel firm when pierced with a fork, give them a few more minutes. Soft vegetables are the secret to that silky smooth texture.
- Adjust the thickness after blending. Too thick? Stir in a splash of warm broth until it’s just right. Too thin? Let the soup simmer uncovered for a few minutes to reduce slightly.
- Don’t forget the lemon juice! It might seem like a small addition, but that little squeeze at the end balances the sweetness of the squash, carrots, and coconut milk. Taste before adding more!
- Be careful when blending hot soup. An immersion blender makes things easy, but a regular blender works too. Blend in small batches, allowing steam to escape safely according to your blender’s instructions.
Carrot and Butternut Squash Soup Variations and Substitutions
- Make it extra creamy. Stir in a little more coconut milk for an even richer, silkier soup. You can also swap it for heavy cream if you’re not keeping things dairy-free.
- Switch up the spices. A pinch of curry powder, coriander, or cinnamon adds a different kind of warmth. Start small and adjust to taste so you don’t overpower the squash and carrots.
- Add a little heat. A pinch of cayenne pepper or red pepper flakes gives this naturally sweet soup a nice little kick!
- Try different veggies. Sweet potatoes or pumpkin can replace some of the butternut squash if that’s what you’ve got on hand. Just keep the overall amount of vegetables roughly the same.
- Give it some crunch. Top each bowl with toasted pumpkin seeds, homemade croutons, or crispy chickpeas for a little texture. A drizzle of coconut milk looks pretty, too!
- Roast the veggies first. Want a little extra depth of flavour? Toss the squash and carrots with olive oil and roast at 400°F for about 25–35 minutes, or until tender and lightly caramelized, before adding them to the soup. Those golden edges add a lovely richness!
Butternut Squash and Carrot Soup FAQs
more cozy soup recipes to try
If a big bowl of homemade soup is your kind of comfort food, I’ve got plenty more where this came from! Here are a few favourites to keep your soup pot busy.
- Healthy Carrot Soup. Simple, warming, and full of flavour.
- Creamy Cauliflower Pumpkin Soup. A cozy, creamy fall favourite.
- Loaded Cabbage and Vegetable Soup. Packed with veggies and goodness.
- Creamy Broccoli Mushroom Soup. Earthy, comforting, and loaded with veggies.
- Tortellini Soup with Spinach and Tomatoes. Cheesy tortellini in a comforting broth.
- Kale, White Bean and Sausage Soup. Hearty, savoury, and seriously satisfying.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Butternut Squash and Carrot Soup with Ginger
Ingredients
- 1 medium butternut squash (about 2.5 lbs) (peeled, seeded, and cubed)
- 3 large carrots (peeled and chopped)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh ginger (grated, or ½ tsp ground ginger)
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups vegetable broth
- ½ cup coconut milk
- 1 tbsp fresh lemon juice
- fresh parsley or cilantro (chopped, optional, for garnish)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, grated ginger, cumin, turmeric, and smoked paprika. Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- Add the cubed butternut squash, chopped carrots, salt, and black pepper. Pour in the vegetable broth and stir to combine. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the squash and carrots are completely tender when pierced with a fork.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
- Stir in the coconut milk and fresh lemon juice. Return the pot to low heat and simmer gently for another 2 minutes, stirring occasionally, until heated through.
- Taste the soup and adjust the salt, pepper, or lemon juice as needed. If it's too thick, stir in a splash of additional broth until you reach your desired consistency. Ladle into bowls, garnish with fresh parsley or cilantro if desired, and enjoy!
Notes
Nutrition
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