Name: Butternut Squash Carrot Ginger Soup
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tablespoons olive oil (divided); 1 butternut squash (about 4 cups cubed squash); 6 large carrots; 1 1/2 teaspoons kosher salt (divided); 2 cloves garlic; 1 tablespoon minced ginger; 1 small sweet onion; 1 honey crisp apple; 4 cups vegetable broth; 1/2 teaspoon dried rosemary; 1 14 oz can coconut milk; Fresh ground black pepper (to taste)

Jump to Recipe Print Recipe

This healthy fall recipe features roasted butternut squash, sweet carrots and spicy ginger for a flavorful soup that will make your whole house smell divine.

It snowed today! Given that it’s only October, that exclamation contains approximately 20% excitement and 80% panic. If we are starting winter in October now, it will be a very, very long time until Spring. Thankfully, I have this super cozy soup to keep me company.

Butternut squash carrot ginger soup is a delicious creamy soup that will delight your taste buds. This comforting soup features fresh butternut squash, creamy coconut milk, sweet carrots and aromatic ginger. The whole thing comes together in about 30 minutes, making this an easy recipe for a busy weeknight. This is a perfect soup to use that creamy butternut squash piled high in grocery stores this time of year. It is my all-time favorite squash soup recipe, and I think it will become yours too.

We can get through this winter, friend. All we need is a big pot of homemade soup. For more cozy options, try creamy vegetable rice soup and turkey bell pepper chili. Serve yours with some whole grain cornbread and a Caesar salad, and everyone will be happy!

Ingredients

Gather up your ingredients. For this recipe, you will need:

Olive oil: You could also use avocado oil or melted coconut oil.
Fresh butternut squash: This soup is very versatile, and you could substitute almost any peeled, cubed and roasted winter squash. For a huge time saver, look in your produce department for pre-cubed squash.
Large carrots: Use full size carrots for this recipe – they are sweeter than baby carrots.
Spices, including kosher salt, black pepper and rosemary.
Garlic cloves: Feel free to use pre-minced jarred garlic.
Fresh ginger: Feel free to use pre-minced jarred ginger. I don’t recommend ginger powder for this recipe.
Sweet onion: White onions or yellow onions would also work.
Apple: I used honey crisp apple, but granny smith is also good in this recipe. No need to peel the apple, the skin will soften and blend right in with everything.
Vegetable broth or chicken broth: If you use vegetable broth, this soup is vegan.
Coconut milk: You could substitute half and half or heavy cream.

Equipment

For this recipe, you will need a vegetable peeler, cutting board and sharp knife, for prepping veggies. You will also need an immersion blender or countertop blender. An immersion blender (also called a stick blender) is awesome for soup season, and gives you the option to make blended soups without having to ladle hot soup into your regular blender. I have a Cuisinart Smart Stick, which has lasted me for 10 years! If you are a soup lover, I’d definitely recommend checking out this useful kitchen tool.

Instructions

Step One: Preheat the oven to 400 degrees F. Peel, seed and chop the butternut squash into approximately 1-inch cubes. Peel and chop the carrot. Dice the onion and apple. Mince the garlic and ginger.

A butternut squash on a white cutting board with a vegetable peeler and peels.

A peeled and halved butternut squash on a white cutting board with a knife and a few chunks of butternut squash.

Step Two: Arrange the squash and carrot in a single layer on a baking sheet, and drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Put the baking sheet in the oven and roast for approximately 15-20 minutes, until the veggies are soft and starting to turn golden brown at the edges.

A sheet pan with roasted carrots and butternut squash.

Step Three: While the squash and carrots are roasting, drizzle olive oil into a large pot over medium heat. Add the diced onion, and cook for 3-4 minutes until fragrant and translucent. Add the diced apple, and sauté a few minutes more. Stir in garlic and ginger for about one more minute.

A stainless pot with diced onion and apples.

Step Four: Add the vegetable stock to the pot, along with the rosemary, and bring to a simmer. Once the squash and carrot are done roasting, carefully add them to the soup.

A stainless pot with chicken stock and floating apples and veggies.

Step Five: Using an immersion blender, blend the soup until the squash and carrot is fully blended and there are no chunks. Return the blended soup to the stove top over low heat, and add the coconut milk. Stir until well combined, and season with salt and pepper to taste.

TIP: If you do not have an immersion blender, very carefully ladle soup into your regular blender in small batches to blend. Let it cool a little bit before you blend it.

A stainless pot with blended orange butternut squash soup.

I served this soup with a little swirl of coconut cream, and sprinkled with some roasted pepitas and dried cranberries, which was delicious. My kids love it with croutons on top.

Storage

This tasty soup stores beautifully. This is one of those soups that just gets better the next day, as all the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it! Put fully cooled soup in a freezer safe container, leaving enough space at the top (head room) for the soup to expand when frozen. Freeze for up to three months.