Roasted butternut squash carrot soup with coconut milk on the stove or Instant Pot Kabocha Squash Soup is here. Easy feel good meal you can make year round using fresh or frozen squash and other vegetables for a creamy vegetarian soup for dinner.
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- Ingredient Notes
- Butternut Squash Carrot Soup with Coconut Milk
- with Frozen Squash
- Butternut Squash Carrot Soup Recipe
- Variations and Substitutions
- What to serve with butternut squash carrot soup
- How to Roast Butternut Squash and carrots
- What to do with the seeds
- Other soup recipes you’ll love
- How healthy is butternut squash?
Ok so it is summertime and the vegetables are fresher than ever!! You want to make a smooth soup for dinner with lots of them and nothing else other than spices and broth. This homemade soup with butternut squash and carrots is just what you need!
Eaten as is baked and cut into bite size pieces would be amazing too right??!! I mean we have done that with out air fryer sweet potato cubes. You could do the same with this variety of squash.
All ingredients are meat free and gluten free with the fresh produce and all. You can skip any or all of the dairy sort of products, they just bring a bit of creaminess to the dish but not necessary. If you want to be just a little bit bad you could even add a bit more coconut cream than is listed and oh my goodness is it good.
Ingredient Notes
Butternut squash cubed and roasted in the oven or make in air fryer until tender before blending is ideal. If you buy frozen, when defrosted the chunks will be rather soft but I still prefer to roast for a bit seasoned to really intensify those flavors.
Carrots peeled and cut into bite size pieces as you see above are add great natural flavor to this dish as well. The combination of the two is better if you ask me vs. just using the one sweeter veggie. Gives it a bit more of a savory element to each bite which we love.
Celery is a great add in as well but could be swapped out for other flavors you love. Other options would be parsnips, a small beet will change the color and flavor but a favorite amongst some. This element should be minimal but just to add more nutrients and another splash of flavor to the dish.
You are going to want to add Vegetable broth for the liquid necessary to thin this out, or chicken broth is an alternative. Water works but won’t add any flavor. You could even use carrot juice but know that it will become very thick.
Coconut milk or Heavy cream will make it creamy which we love but optional yet again. You could just use more broth if you want less calories.
Salt and pepper + Herbs/Spices are great, add your favorites. I have suggestions below but beyond that smoked paprika and/or currie powder are even great.
Butternut Squash Carrot Soup with Coconut Milk
I will say we are a sucker for soup year round. I don’t care if it is summertime, I just love soup for dinner. Serve it with a side of rolls and you’re done for me. Period. Need it dairy free or want it super creamy? Use coconut milk instead of heavy cream! Not only does this canned milk make it handy to have on hand all the time but it has a slight sweetness that makes this dinner over the top delicious. This is how to make coconut milk if you cannot find any.
with Frozen Squash
You can do this with fresh produce or using a bag of frozen. I would recommend leaving the bag on the counter for a good hour to defrost about halfway and still roast your pieces to enhance the flavors but that step can be skipped. As is simmers it will defrost and soften so either works perfectly.
Butternut Squash Carrot Soup Recipe
Equipment
- 1 pot
- 1 cutting board
- 1 knife
Ingredients
- 2 lbs butternut squash, peeled, seeds removed, chopped into 1″ pcs.
- 3 stalks celery, cut into 1″ chunks
- 3 whole carrots, cut into 1″ chunks
- 1 tsp thyme
- 6 whole garlic cloves
- 1 small onion, cut into 1″ chunks
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 1 1/2 cup vegetable broth, more at end to thin it out if you want
- 1/2 cup coconut milk, for dairy free, or heavy cream for "regular"
Instructions
- Preheat oven to 375 degrees
- In a large bowl, add in vegetables and coat with olive oil. Add seasonings and gently toss to coat. Then pour on to your cookie sheet and roast for 1 hour.
- Remove pan from the oven and allow vegetables to cool slightly, remove skin from garlic. In small batches, place vegetables into a food processor with a quarter cup of broth or so. Pulse until desired consistency. Pour into a pot. Repeat process until all vegetables have been pureed.
- Mix soup, and add in remaining broth, less for a thicker soup. Turn heat to medium to reheat soup. If desired, add in coconut milk and/or heavy cream for a creamy version of butternut squash soup.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations and Substitutions
Seasonings are best from fresh herbs of course. If you cannot find that go with dried; Thyme, Garlic minced, Chili powder for a bit of heat, Salt and pepper, sage, basil and/or cumin as well.
We kept it quite simple here with what was added. Easy is the key to The Typical Mom blog. If you want to load it up go right on ahead. You really just cut the squash and add other veggies like you see here. Roast in the oven with seasonings like black pepper etc… Blend until smooth with an immersion blender and thin with vegetable or chicken stock.
What to serve with butternut squash carrot soup
If you were not making this into a soup I might suggest our best baked pork chops recipe or chicken breast. As is we like it with a side of our easy rolls recipe. Then you might need a dessert option, that is usually the hardest to figure out.
How to Roast Butternut Squash and carrots
We explain in the recipe card oven directions. If you want more of a slightly smoky roasted flavor to the base of this I would use make air fryer butternut squash until tender. Or you can change it up and use 1/2 this type and 1/2 to blend together. It’s great to switch it up and try all the things with these great veggies.
What to do with the seeds
When served feel free to add things to the top like some nutmeg, drizzle of maple syrup, roasted squash seeds or a dollop of coconut cream. Once you’re done you may have some left over, it saves quite well. Allow to cool and then transfer into a sealed container. Reheat in a pot or microwave, stirring until warmed.
Other soup recipes you’ll love
We love our healthy slow cooker split pea soup recipe that is quite simple and really hearty too. Crockpot Italian wedding soup is a must with either frozen or homemade meatballs inside.
How healthy is butternut squash?
It’s great for you. It is said to aid in digestion, blood pressure, and helps achieve healthy skin and hair that everyone wants. Another great one is pumpkin, another gourd, we combined the two in our pumpkin soup with canned pumpkin recipe here.
I mean this is really TWO recipes because you could stop after roasting and serve it as is as a yummy side dish drizzled with maple syrup or honey. 😉 That is fabulous, but a step further with pureeing it will make it an incredibly easy side dish.
Thanks so much for this dairy-free soup. Soup, glorious soup, love it
I visited you via Fall Soup Recipes with Beans & Peas from Your Garden as she linked to this post.
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