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Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup

A silky, deeply flavorful roasted butternut squash and carrot soup made with caramelized vegetables, fresh ginger, sage, and rich aromatic broth. Naturally vegan, gluten-free, dairy-free, and perfect for cozy fall and winter meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup, Starter
Cuisine: American, Autumn
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash (3–4 cups), peeled and cubed
  • 4-5 medium carrots, peeled and cut into 1-inch pieces
  • 2-3 tbsp olive oil
  • 1 tbsp maple syrup (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4-6 cloves garlic, unpeeled (optional)
  • 2 tbsp olive oil or coconut oil (for sautéing)
  • 1 large onion, diced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 2-3 cloves garlic, minced (if not roasting garlic)
  • 4 cups vegetable broth
  • 3-4 fresh sage leaves (or 1/2 tsp dried)
  • salt and pepper to taste
  • 1-2 tsp lemon juice or apple cider vinegar (optional)
  • coconut cream or coconut milk (for garnish)
  • toasted pumpkin seeds (pepitas)
  • crispy sage leaves
  • extra virgin olive oil, for drizzling
  • fresh herbs for garnish

Equipment

  • baking sheet
  • parchment paper
  • large pot
  • immersion blender or high-speed blender
  • chef knife
  • cutting board

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Spread squash, carrots, and whole garlic cloves on the baking sheet. Drizzle with olive oil and maple syrup, and season with salt and pepper. Toss to coat.
  3. Roast for 30–35 minutes, flipping halfway, until tender and caramelized. Garlic should be soft if using.
  4. Heat oil in a large pot over medium heat. Sauté onion 5 minutes until soft. Add ginger and minced garlic; cook 1 minute until fragrant.
  5. Add roasted squash and carrots to the pot. Squeeze roasted garlic from skins if using. Add broth and sage leaves. Simmer 10 minutes.
  6. Remove sage leaves. Blend soup using an immersion blender until completely smooth, or blend in batches in a high-speed blender.
  7. Season with salt, pepper, and optional lemon juice or vinegar to brighten flavors.
  8. Ladle into bowls. Garnish with coconut cream, pepitas, crispy sage, olive oil, or fresh herbs.

Notes

Microwave whole squash 2–3 minutes for easier peeling. Frozen squash works well—add 5–10 minutes to roasting time. Soup tastes even better the next day. Refrigerate up to 5 days or freeze for 3 months. Add curry paste, apples, or spice variations for flavor twists.