inside: a delicious butternut squash and carrot soup recipe. This soup is easy to make and full of savory spices that make this squash soup hard to resist. a perfect bowl of fall flavor.

I’m so ready for fall. I’ve been making this savory squash soup for a few weeks and I’m loving it for my lunch. This post will show you how to make butternut squash soup and then you too can be enjoying this amazing fall soup.

Butternut Squash and Carrot soup

Months ago I saw frozen squash cubes at Costco and I got sucked into buying them {thanks costco!} The package sat in my freezer for awhile – I’m not really a squash eater {as I discovered while the squash sat in my freezer.}

I did make this amazing stuffed mushroom recipe with squash over the summer.

And now that I’ve created and perfected this butternut squash soup recipe I’ve used up the huge package of squash in my freezer and I need more.

This squash soup is a blended fall soup full of amazing spices, carrots, onions and coconut milk. Even my husband who “hates squash” likes this soup! WIN!! I’ve yet to convince the kids – but I think that’s mostly because of the color and consistency.

Other amazing soup recipes to try –

• minestrone soup
• pesto potato soup
• taco bean soup
• lasagna soup

Scroll down for printable squash soup recipe –

Gather your veggies, spices and coconut milk. {I also used almond milk one time when I was out of the coconut milk and it was pretty good}

The first step is to season and roast the veggies. I use my air fryer for this. It’s an easy way to roast the carrots and squash, but you can also roast them in your oven {instructions below}

As I mentioned before I used frozen squash cubes {from Costco} but you can also cube a fresh squash.

While the veggies are roasting the stock is started by sauteing the onions with amazing savory spices and oil in a soup pot. This recipe has the best spices for squash soup – yum!

After the onions are cooked and the spices are blended the roasted veggies get added to this pot.

Once you have everything in the soup pot, you will add the broth. I used canned coconut milk {unsweetened} and chicken broth. You an make this vegan by using vegetable stock.

Use an immersion blender to blend in the pot, or pour into a blender to puree. This recipe fits in my Ninja blender all in one batch.

Dish up the fresh hot soup and enjoy! You can add chives for a fun topping… a bit of coconut creme is yummy on top as well. Print the recipe below then let me know what you think.

Yield: 6 servings

Roasted Squash Soup Recipe

Print

a delicious and savory roasted squash and veggie soup. Vegetarian and vegan and so tasty.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• ROASTED VEGGIES
• 6 cups cubed frozen or fresh squash
• 2 cups baby carrots
• 1 white onion
• 2 TBS olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp thyme
• 1/2 tsp dried basil or 5 fresh leaves chopped
• SOUP BASE
• 2 TSP olive oil
• 1 TBS minced garlic
• 1/2 tsp paprika
• 1/2 tsp Cumin
• 1/2 tsp turmeric
• 12 Oz vegetarian stock or chicken broth
• 1 TBS soy sauce
• 1 can 14 oz unsweetened coconut milk

Instructions

1. Toss the squash and carrots with oil and spices. Roast in an air fryer at 400 for 30 min or spread on a cookie sheet and roast in an oven at 400 degrees for 30 min.
2. In a large soup pot cook onions over medium heat with oil, garlic, paprika, cumin and tumeric. Stir often and cook for about 15 min, the last five should be over low heat.
3. Combine roasted squash and carrots into the soup pot and continue over low heat. Add coconut milk, stock and soy sauce. Simmer for 10 min to combine flavors.
4. Blend soup with immersion blender in the pot or pour into a blender to puree.
5. Serve warm with chives or parsley on top.